Real shepherd's pie, made with local ingredients.
The lamb came from Willow Hill Farm (one pound ground), the onions from Arethusa Collective (4 small, diced). Sauteed together and removed to a small casserole dish. There is just salt and pepper for seasoning.
The corn (frozen) was purchased from Arethusa at one of the Winter Markets last season, about one cup and a half in all.
About a pound and a half of yellow fleshed red-skinned potatoes from Half Pint Farm were boiled (about 20 minutes) and smashed with some butter (2 TB). They topped the casserole which was placed in a cold oven set to 400f. It baked for 35-40 minutes.
Very nice! This is one of Dan's favorite lamb dishes. I like it much better than "cottage pie" made with beef. It made six servings.