I found the recipe from The Country Cooking of Ireland. It is a neat cookbook because it includes information about recipe, i.e. where it originated, history of Ireland. The recipe calls for freshly made potatoes. I included that recipe below. I started steaming my potatoes while I made the pie.
The Best Shepard's Pie
2 tbsp extra-virgin olive oil
1 onion, minced
1 1/2 carrots, minced
1 1/2 lamb, minced or ground
1 tbsp tomato paste
1 tsp dijon mustard
1 cup hot beef or lamb stock
salt and pepper
4 cps freshly made mashed potatoes (see below)
2 tbsp butter, melted
Preheat the oven to 350 F.
Heat the olive oil in a large skillet over medium heat. Add the onion and carrots and cook for 8 to 10 minutes or until they are soft but not browned.
Raise the heat to high, add the lamb, and cook until well browned. Stir in the tomato paste and mustard, then add the stock. Reduce the heat to low, season to taste with salt and pepper, and simmer for 15 to 20 minutes or until the stock is mostly but not completely evaporated.
Transfer the meat mixture to a round or rectangular ovenproof baking dish. Cover the meat with mashed potatoes, flattening the top with a knife. Brush the top with melted butter, then bake for 50 minutes.
2 1/2 russet or other floury potatoes (5 or 6)
1 cup heavy cream
6 to 8 tbsp butter, softened
salt and pepper
Put the potatoes into a large pot, with the larger ones on the bottom, and add water to come halfway up the potatoes. Cover the pot and bring to a boil over high heat. When the water begins to boil, carefully drain off about half of i, reserving 2 tbsp of the water your pour off. Return the pot of the heat, cover it again, reduce the heat to low, and let the potatoes steam for about 40 minutes. Turn off the heat; cover the potatoes with a clean, damp tea towel; and let sit for 5 minutes more.
Meanwhile, put the cream, butter, and reserved cooking water into small pot and bring a simmer over medium-high heat.
Remove the potatoes from the pot with a slotted spoon and carefully peel them while they are still hot. Return them to the pot and mash them well while slowly pouring in the cream mixture. Season generously with salt and pepper and finish by whisking the potatoes vigorously.
The Finished Pie!