2 lb. Ground Lamb
1 C. Yellow Onion Chopped
1 Carrot Chopped
1 Stalk Celery Chopped fine
1 Sprig Rosemary
2 T Igotchu Garlic Lovers Seasoning
2 tsp Igotchu Himalayan Salt and Pepper
½ tsp Igotchu Onion Lovers Seasoning
½ tsp Igotchu Adobo Seasoning
3 lb. Red Potatoes Peeled and Quartered
2 T Self-Rising Flour
1 C Whole Kernel Corn
2 C Beef Broth
¾ Stick Butter
2 C Heavy Cream
Preheat oven to 375 degrees. In large skillet add and heat 1 tablespoon olive oil to cover bottom and heat. Break apart ground lamb and cook over medium heat in skillet. Add chopped onion, carrots, celery and sprig of rosemary. Stir all and continue to cook. Place large stockpot on medium high heat and add potatoes. Cover with cold water and 1 tablespoon of Igotchu garlic lovers seasoning and bring to boil. Turn heat to medium and cover potatoes for 20 minutes. Season ground lamb mixture with 1 teaspoon Igotchu himalayan salt and pepper, 1 tablespoon of Igotchu garlic lovers, ½ teaspoon of Igotchu onion lovers and ½ teaspoon of Igotchu Adobo. Stir well to combine ingredients and cook for 10 to 15 minutes. Add 2 tablespoons of self-rising flour and stir to combine all and cook for another minute while stirring. Slowly add beef broth, worcestershire sauce, ketchup, garlic cloves and corn heat through and stir until thickened and smooth. Drain and mash fork tender potatoes with mixer. Add 1 teaspoon Igotchu Salt and Pepper, Butter and 1 cup of heavy cream. Mix well and add more cream as needed. Spray Casserole dish and place meat mixture in bottom. Pipe or top with mashed and place in preheated oven for 30 to 45 minutes until potatoes are browned
