1 lg. egg
1/4 c. flour
3/4 tsp. salt
1/8 tsp. ground black pepper
1 1/2 lbs. lean, boneless lamb shoulder, cut into 1 inch cubes
1 tbsp. olive oil
1/4 c. half & half, warmed
1/4 c. water
1 1/2 lbs. potatoes
1/4 lb. mushrooms, sliced
2 cloves garlic, minced
1 (12 oz.) can ale or beer
2 med. carrots, peeled & sliced
1/2 c. white cheddar cheese, grated
1 (10 oz.) pkg. frozen green peas
1/4 tsp. rosemary
1 lg. onion, sliced

1. In plastic bag, combine flour, salt and pepper. Add lamb cubes, half at a time, and shake.

2. In heavy 4 quart saucepan or Dutch oven, heat oil. Saute lamb half at a time until browned. Reserve remaining flour mixture. Remove lamb cubes as they are browned to platter. Add mushrooms, onion and garlic; saute until golden.

3. Return lamb and its juices to saucepan. Add ale, carrots and rosemary. Heat to boiling over medium heat; reduce heat to low and cook, covered, about 30 minutes. Check occasionally to see that there is enough liquid.

4. Meanwhile, peel and quarter potatoes. In 3 quart saucepan, cover potatoes with water. Heat to boiling over high heat; reduce heat to medium. Cook until potatoes are tender, about 20 minutes.

5. Drain potatoes very well; return to saucepan. With electric mixer, beat potatoes until well broken up. Gradually beat in half and half and egg until mixture is smooth. Fold in cheese; keep warm.

6. When lamb has cooked about 30 minutes, add peas; cover and cook 10 minutes longer. Stir reserved flour mixture into water and stir into stew. Cook until thickened.

7. Heat oven to 425 degrees. Turn lamb mixture into shallow 2 quart baking dish. (I use a souffle dish, it's prettier.) Spoon potatoes into large pastry bag fitted with a large star tip. Pipe potatoes over top of lamb. Bake until potatoes are golden, about 15 to 20 minutes.