Step 1

Heat the oven to 350 degrees F.

Step 2

Place the lamb in a saucepan and cook on medium heat. Sprinkle with the salt and pepper.

Step 3

In a small pot over low heat, combine the garlic and 2 ounces of the bacon fat. Stir or mix so that the garlic browns, then add the flour and mix in for a roux consistency. Remove from the heat.

Step 4

In a large pot, add the remaining 2 ounces bacon fat and let liquify, then add the onions. Cook until the onions are softened and semi-translucent in color. Add the carrots. Stir in, then let cook, 10 more minutes.

Step 5

Add the ground lamb to the veggie mixture. Add the parsley, thyme and rosemary, stirring in to mix everything together. To the small pot with the garlic-bacon fat roux, add the beef paste, tomato paste and 1 quart cold water. (If this water isn’t cold, it will cause the roux to separate in chunks.) Turn on over low heat and use a whisk to slowly stir while bringing to just about a boil. (You should see some bubbling around the sides.)

Step 6

Add the peas to the lamb and veggie mixture, if using. Stir over medium heat until you get to a boil. Take back off the heat.

Step 7

Scoop the shepherd’s pie mixture into a heatproof bowl, then add the mashed potatoes to the top. Bake 5 to 7 minutes, then serve.