Darbi's Shepherd's Pie: The All-Ireland

1lb Minced Lamb
2 medium onions, diced
1c mushrooms, sliced
2 carrots, diced
1c Peas
2 Bay Leaves
Pinch of thyme
1/4c plain flour
1T salt
2c Lamb Stock
1lb Potatoes
1/4 stick butter
1/2c buttermilk
1c Sour Cream
1T salt
4 cloves of garlic, minced
Milk (as desired)
1c Cheddar Cheese, freshly grated

Dry fry the meat with onions, mushrooms, carrots, peas, and bay leaves for 8-10 minutes in a large stock pot or until meat has browned. Add flour and salt, stirring for a minute. Slowly blend in the stock and add the thyme. Cook, stirring, until the mixture thickens and boils. Cover and simmer gently for 20 minutes. Remove bay leaves and place in a large ovenproof serving dish.

At the same time, cook potatoes (however you like, I do them in the microwave until extremely tender). Place in a large bowl and mash, keeping the skins on. Add butter, buttermilk, sour cream, salt, and garlic and mix until there are no lumps. Add milk to desired creaminess of potatoes. The creamier they are, the easier it is to spread them over the meat and veg mix. Spread the potatoes over the meat/veg mix and sprinkle with the cheese.

Bake for 20 minutes at 400F.