2 lbs. ground lamb
3 tbsp. butter
2 med. onions, chopped fine
1 clove garlic, chopped or crushed
3 tbsp. flour
1 1/2 c. chicken broth or beef stock
1 1/2 tbsp. Worcestershire sauce
1/8 tsp. cayenne or more to taste
Pinch curry powder
Salt and black pepper

Lightly brown lamb in a large pan, stirring frequently. When cooked through, pour into a fine strainer and drain thoroughly of fat. Wipe out the pan and saute onion and garlic until transparent in the 3 tbsp. butter. Return meat to skillet, add flour and cook adding stock a little at a time, while stirring.

Cook on low heat about 5 minutes, until thickened. Add seasonings. Pour into a 9 inch casserole dish and top with hot mashed potatoes - about 6 large mixed with 1 cup hot milk and 2 tbsp. butter. Flavored to taste. This may be topped with grated cheese. Bake at 400 degrees until hot and juices bubble (25-30 minutes).