Shepherd's Pie

Potatoes:
3 lbs. Potatoes
3/4 cup milk
3 tablespoons butter
1 cup grated cheddar
1/2 cup grated Parmesan or asiago cheese
2 egg yolks

Filling:
1 cup chopped onion
2 large carrots, small dice
1 large celery stock, small dice
2 garlic cloves minced
1 lb. Ground lamb
1/2 lb. Ground pork or beef
2 tablespoons flour
1 cup chicken stock
4 oz. tomato sauce
1/2 cup red wine
2 teaspoons worchestershire sauce
1 teaspoon salt
Pepper to taste
2 cups frozen green beans or peas.

Peel and Cut potatoes into 3/4 inch pieces. Add to medium sauce pan and cover with Water. Bring to boil and coo for 15 minutes or until very soft. Heat mlk and butter in microwave until hot. Mash or rice potaoes. Add salt and milk mixture. Stir in cheeses. Lastly stir in egg yolks.

Preheat oven to 400

Cook onion, carrot, and celery for 5 minutes on medium high heat in a 12 inch sauté pan until golden. Add garlic and cook 30 sec. Add salt, pepper, and ground meats and brown. Remove excess fat by tilting the pan and spooning it out. Sprinkle flour over meat and stir, cooking for another minute. Add stock, wine, worchestershire, and tomato sauce. Stir well and simmer over med. heat for 5-10 minutes. Top with

Spread filling into a 9x13 pan. Top with frozen green beans, cover with plastic wrap and microwave for 1 minute. Let stand for several minutes covered in order to defrost and slightly warm beans. Top with potatoes, use a fork to make several peaks which will brown in the oven. Cool for 10 minutes. Enjoy!