Traditional shepherd’s pie was first made in Northern England and Scotland in the early 1700’s. They used lamb or mutton (older sheep) for the meat. It was a common dish among sheep herders in that area.
-To make the roux, melt 2 tablespoons butter and add 2 Tablespoons fresh milled flour. Stir to combine. -Combine the gravy with the ground lamb and vegetables and stir together. -Make the mashed potatoes if not using leftovers. Salt and pepper to taste.
-Mash with potato masher or hand mixer until creamy smooth.-Top each casserole dish was then topped with ½ cup or so of the creamy mashed potatoes.-Place in oven for 20 minutes to fully heat through and to give the mashed potatoes some crispy edges.Serve hot.