Ingredients

1. Ground Lamb (goat works too) 1 lb
2. Yukon Gold Potatoes 4 or 5 medium sized potatoes
3. Vidalia Sweet Onion 1 large
4. Cloves of Garlic 3 cloves peeled
5. Corn on the Cob 5 ears
6. Mushrooms (porcini preferred) but seriously for most of you it will be button mushrooms, if you can at least try to get baby Portobellos, trust me, it's worth the extra bit of expense in the end.
7. Bacon (real italian panchetta is ideal) but bacon works no matter what kind it is. (4 oz.)
8. Extra Virgin Olive Oil (2 or 3 tbn)
9. Fresh Sage ( 3 or 4 leaves Chiffonaded)
10. Ground Coriander (1 tsp)
11. Fresh Mint Leaves (t tsp minced)
12. Nutmeg (pinch)
13. Freshly ground black pepper (1 tbn)
14. Salt
15. Velveeta Queso Blanco Cheese
16. Panko Bread Crumbs ( 1/2 cup) toasted
17. Irish Butter, or Unsalted Butter (5 tbn)
18. milk (1/4 cup)


Preparation

1. Prepare the meat mixture
2. In a large skillet, fry pan, or dutch oven put 2 tbn of Olive Oil and place on medium/high heat
3. Put the following ingredients in the pan in the following order.
a. Bacon that has been chopped into just smaller than bite sized pieces
b. finely chopped Vidalia Onion
c. 2 cloves of Garlic thinly sliced
d. Mushrooms ( finely chopped)
e. Sage
f. Coriander
g. Lamb
h. Salt and Pepper
4. Saute that until browned, then remove from heat.
5. Prepare the potatoes
a. Thoroughly wash the potatoes, USE A SCRUBBY and work it like it owes you something.
b. chop the potatoes into 2 inch cubes, skin and all.
c. Boil enough water to cover the chopped potatoes and add a tsp of salt
d. Peel and add 2 cloves of garlic to the water
e. Place potatoes into the water and boil until fork tender
f. Drain potatoes and mash with a tbn of butter and a 1/4 cup of milk
6. Prepare the corn
a. Husk the corn on the cob
b. Strip the corn from the cob and put in a sauce pan
c. put enough water in the pan to cover the corn and place on medium heat until simmering
d. simmer the corn in the pan for 10 minutes, then turn off the heat and allow to cool down
e. add a tbn of butter to corn and stir
7. Construct the pie
a. In a casserole dish, or pie tin, or even an oven safe sauce pan/fry pan/iron skillet, etc. place a layer of the meat mixture.
b. Place a layer of corn on top of the meat mixture
c. thinly slice enough Velveeta Cheese to cover the layer of corn and cover the corn with it.
d. Mound the mashed potatoes on top of the corn and cheese layer until the casserole dish/pie tin is full
e. Toast the panko bread crumbs in melted butter in a small fry pan
f. thinly slice enough Velveeta Cheese to cover the top of the pie and cover the top of the pie.
g. Spread the toasted bread crumbs over the top of the pie
h. Place pie in a pre-heated 350 degree oven for 20-25 minutes until cheese on top is melted and staring to brown.
8. Remove from Oven and allow to rest for 15 minutes, then serce. :)

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