6 Tbsp. butter

2 medium onions, diced

2 lbs. ground lamb roast

2 tsp. salt

1 tsp. black pepper

2 tsp. Worcestershire sauce

1/4 tsp. basil

 1/4 tsp. oregano

1/4 tsp. marjoram

1/4 tsp. thyme

1/4 c. beef stock or gravy

3 lbs. potatoes, cooked, mashed

1/4 c. milk

Preheat oven to 400ø. In a saucepan melt 1/3 of the butter. When foam subsides, add onions, stirring occasionally for 5 to 7 minutes or until onions are soft and translucent, but not brown. Stir in meat, half of the salt, pepper, and other herbs, and half of the Worcestershire sauce. Cook for 5 minutes stirring frequently. Stir in stock, and transfer to a shallow casserole dish.

Place potatoes in a large mixing bowl and stir in half of the butter, milk and remaining salt and pepper. Beat until combined and spoon over meat in even layers. Using a fork, draw decorative lines on top. Dot with remaining butter. Bake for 25-35 minutes or until potatoes are golden brown.