I think I was looking up the story behind Mace (Javantry), a special part of the plant that gives us Nutmeg... when I stumbled across this recipe. We are going to cook up a batch tomorrow for me to take on work lunches. I'll let you know what I think after I try some, but it looks real promising.
The recipe calls for a pound / 500g of minced lean lamb. There's no reason why you can't try this recipe with lean ground beef/pork/chicken/turkey/moose/venison/goat, or hamster.
Here, Have fun: http://www.parsidadhaba.com/recipes.htm
The astute reader will have noted the similarity to a typical Keema Lamb recipe, converted to Shepherd's Pie format.
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