Brad's sheppards pie

I a LG frying pan, brown lamb. Add 1 tsp garlic and season to taste.

When done, remove to a plate. Add beef and brown.

Add 1 tsp garlic, season to taste, add rest of meat ingredients. Braise until tender covered. When done, drain. Liquid

Meanwhile, grease a 11x15 baking dish. Unroll pie crust. Cover bottom and sides of dish with dough.

Prick all over with a fork. Brush liberally with melted butter. Place in a 450 degree oven for 11 to 15 minutes until browned and crispy

In another frying pan, add a tbs butter. Saut onions and carrots until onions get translucent. Add rest of veggies except the canned ones. Add rosemary, lemon juice, garlic and seasonings. Continue to saut until asparagus starts to get tender. Deglaze pan with wine and vinegar. Cover and steam veggies until wine is almost completely reduced.

Meanwhile peel and quarter potatoes. Place in a LG pot. Cover with water and boil until tender.

When done, drain. Add butter and seasonings. Mash. Slowly add milk until potatoes are thick, smooth and creamy.

Add the lamb on too of the browned crust. Add beef next. Spread all layers evenly.

Next add the saut veggie medly. Next layer the canned veggies evenly.

Evenly pour the brown gravy over the top.

Mix the cheeses, spread evenly over casserole.

Cover with mashed potatoes.

Place in a 375 degree oven for 30 -45 minutes it is done when potatoes start to brown.

Remove from oven and let stand 8-10 minutes. Serve and enjoy.