Shepard's Pie

I absolutely LOVE this dish! We had it growing up in England all the time. It's so heart warming and comforting especially when it's cold outside. It's an all in one meal which I love too because it means less dishes for me. This is comfort food at it's finest.

Ingredients:
1 lb ground lamb (you could use beef or a mixture of both)
4 russet potatoes
1 yellow onion
1 celery stock
4 carrots
7-8 button mushrooms
2 garlic cloves
1/2 cup green peas (frozen or fresh)
1 cup beef stock (or bullion)
Worcestershire as needed
1/2 cup red wine
2 Tablespoons of butter
2 Tablespoons of sour cream
1/4 cup heavy cream (or half & half, milk)
1 handful of grated sharp white cheddar
1 Tablespoon of Parmesan (pecorino, or Romano)
S & P as needed

To make:
Put potatoes on to cook. Once done make into mash potatoes, adding butter, sour cream, heavy cream and salt and pepper. In a large saute pan brown lamb, set lamb aside and start sauteing diced onions, carrots, celery & mushrooms. Once translucent add garlic. Pour wine into pan and reduce until liquid in almost all gone, then add stock and lamb back into pan. Once stock has reduced a bit and you have a nice consistency (not too watery but saucy enough), add peas, Worcestershire and season with S & P to your liking. In a large enough oven dish pour meat mixture on bottom, then carefully layer potatoes over meat evenly and smoothly. Sprinkle both cheeses over potatoes. Broil in oven until cheese in melted and starting to brown a bit.