Shepherds Pie

Directions

1. 1
   In a small saucepan, add the stock and leftover lamb juices and simmer over medium heat until reduced by half, about 15 minutes.
2. 2
   Set aside.
3. 3
   In a large skillet, melt 4 tablespoons of the butter over medium heat.
4. 4
   Add the onion and cook for 6 minutes until wilted.
5. 5
   Add the reduced stock and bring to a simmer.
6. 6
   Stir in the vinegar and tomato paste and simmer for 1 minute.
7. 7
   Add the cubed lamb, Worcestershire sauce, and cayenne pepper.
8. 8
   Season with salt and pepper and cook for another 2 minutes until the meat absorbs some of the sauce.
9. 9
   Stir in the parsley and remove from the heat.
10. 10
    Butter a 3-quart souffle dish or deep baking dish with the remaining 1 tablespoon of butter.
11. 11
    Spread a thin layer of mashed potatoes on the bottom of the dish, about 1 cup.
12. 12
    Add the lamb mixture and spread the remaining potato mixture over the top (or place the potato mixture in a pastry bag fitted with a large star tube and pipe the potatoes on top.)
13. 13
    Lightly dust the potatoes with the Parmesan cheese.
14. 14
    Bake for 30 minutes until the potatoes are lightly browned and the lamb mixture is bubbling.
15. 15
    Serve with the Plum Ketchup.