To settle all ongoing debates about which one is tastier, Shepherds Pie or Cottage Pie; I went ahead and made mine using a mix of ground beef and ground lamb, and it was DELICIOUS 🤩👌🏻

Ingredients:
🥧 1½ pounds ground meat
🥧 2½ pounds potatoes, peeled and cut into medium size cubes
🥧 8 tablespoons butter
🥧 ¼ cup sour cream
🥧 ¼ cup half & half or cream
🥧 2 medium onions, diced
🥧 ½ cup chopped celery
🥧 2 carrots, diced
🥧 3 cloves garlic, minced
🥧 2 tablespoons flour
🥧 2 beef bouillon cubes 
🥧 3 tablespoons tomato paste
🥧 1 tablespoon Worcestershire sauce
🥧 2½ cups beef broth
🥧 1 teaspoon chopped thyme
🥧 ½ cup frozen peas & carrots 
🥧 ½ cup frozen corn
🥧 Salt & Pepper to taste

🍽 In a deep skillet, heat 3 tablespoons butter, add diced onion and sauté until softened and fragrant. Add chopped celery and cook for 2 minutes; then add minced garlic and cook until fragrant.
🍽 Add ground meat (lamb, beef or a mix of both), breaking it apart with a spoon, and cook until the meat is no longer pink, about 5 minutes. 
🍽 Add 2 bouillon cubes, black pepper, tomato paste, mix and cook for 5 more minutes. Mix in flour, Worcestershire sauce, half cup of the beef broth and cook while stirring, until the gravy thickens.
🍽 Add chopped thyme, frozen peas, carrots and corn. Give everything a good mix, then add the remainder of the beef broth (2 cups) and cook until veggies are warmed through. Taste and adjust salt and pepper to taste. Take skillet off the heat and set aside.
🍽 Place potatoes in medium saucepan and add just enough water to cover them. Bring to a boil, and cook until fork tender. Drain and return potatoes to the saucepan. Place pan over medium heat, add the sour cream, butter, half & half, salt to taste; stir and mash until fluffy and smooth. 
🍽 Transfer meat stew to a baking dish, spread or pipe mashed potatoes evenly on top and bake on 375F for about 1/2 an hour, until edges are bubbly and topping is lightly browned.
Bon Appétit ❤️

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MADE WITH LOVE!
RUBY

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😍👩🏻‍🍳❤️👌🏻