Season the neckbones cut up the lamb steaks. Set them aside. Cut up the vegetables. Grate the onions.

Sauté the vegetables except for the English peas in the butter. Add the neckbones and steaks to the vegetables. Simmer covered for 15 minutes remove the meat.

Simmer the ground lamb with the vegetables. When the lamb is browned drain the juices. Preheat oven to 400°Fahrenheit.

Make the mashed potatoes. Peel and cube the potatoes. Add enough water to a pot to cover the potatoes. Bring to a boil till potatoes are fork tender. Drain potatoes add the stick of butter, and evaporated milk.

Whip potatoes till creamy and thick. Allow to cool, and firm.

Add the spices, tomato paste, and flour stir well. Add back to pan and sauté for 4 minutes. Add in the 15 ounces of beef broth. Stir and allow to simmer 10 minutes.

When the potatoes are cooled to the touch, add to top of the shepherd's pie filling. Spread with a fork and put into hot oven for 30-35 minutes. Allow to rest 15 minutes and serve. I hope you enjoy!!!