Using a slotted spoon, carefully put the contents of the frying pan with lamb into the casserole dish.

Top with the mashed potatoes. Push out gently to cover the lamb mix.

Grate about 4oz of sharp Cheddar cheese and distribute on top of the potatoes.

Place under the grill and heat for about 10 minutes or until the cheese is browned and bubbly.

Remove the very hot casserole from the grill using oven gloves and place on a heat proof surface.


Using a large serving spoon, gently, yet with focused purpose and intent, cut through the cheese-sealed potatoes and into the mystery of the seasoned lamb below.  





Place onto warmed dinner plates along with additional lamb goodness, now revealed from deep within.

Should a bit of red table wine be left over from Step 2, it can be poured into a stemmed goblet and gently sipped with this delightful repast (but perhaps not at lunchtime, if the lady has to drive back home ...).  

Of course, true shepherds would carry their wine in a lambskin flask, but a bit inconvenient at table.




As you now have learned, any Shepherd’s Pie leftover from your repast should be refrigerated in the casserole dish, covered.

The next day, as well as the days following, the flavours will marry into even greater culinary joy and palate satiation.

Leftovers can also be frozen and enjoyed another time.


And, the little shepherd boy has now become a man. He has learned the transformational process of raw ingredients into a step forward to new wholeness.