Shepherd'S Pie For Jacqueline Kennedy Onassis - cooking recipe

Ingredients

4 cups chopped lamb (the meat must be rare) or 4 cups roast beef (the meat must be rare)
2 large garlic cloves, chopped
1 large onion, chopped
1 teaspoon fresh rosemary leaf
8 tablespoons kerry irish gold butter, divided
3 tablespoons flour
1 cup beef stock or 1 cup bouillon
4 cups mashed potatoes

Preparation

See separate recipe for Marta Sgubin's Mashed Potatoes --
Preheat oven to 350.
Combine the lamb, garlic, onion and rosemary and put them through a meat grinder twice. If you don't have a meat grinder, don't use a food processor because that doesn't give the right texture. Use a knife to chop [or shred] the ingredients very fine, the way you would if you were making hash.
Melt 6 tablespoons butter in a large skillet and stir in the flour.
Stirring constantly with a wooden spoon, cook for 5 minutes or until completely blended. Slowly add the beef stock, stirring as you add, and cook until thickened - about 5 minutes.
Add the chopped lamb mixture and stir to blend. Add salt and pepper to taste.
Spoon this meat mixture into a 2-quart oval ovenproof casserole dish. Spread the mashed potatoes over the top. They should be as even as possible and touch the rim of the dish so that non of the meat mixture shows.
Use a fork to rake a design along the top, drawing the tines over the sirface from one end to the other the long way. Dot with the remaining 2 tablespoons of butter.
Bake for 40 minutes or until the filling is bubbling hot and the potatoes are lightly browned.