Shepherd's pie with French Onion Confit mashers | Three Little Figs

Ingredients

• 2 carrots – peeled and diced
• 3 celery stalks – diced
• 1 medium yellow onion – peeled and diced
• 4 garlic cloves – minced
• 1 cup peas
• 2 rosemary sprigs – stemmed and finely chopped
• 5 thyme sprigs – stemmed and finely chopped
• 1 bay leaf
• 4 tbsp cooking oil – divided
• ½ pound lamb shoulder – cubed
• 1 pound ground lamb
• 1 ½ cup beef or veal stock
• 2 cups Guinness beer
• 1 cup canned diced tomatoes – liquid drained
• 1 tbsp sugar
• ½ tsp Worcestershire
• 1 tbsp cornstarch
• 2 tbsp water
• 4 large russet potatoes – peeled and cut into chunks
• 4 parsnips – peeled and cut into chunks
• 5 tbsp butter
• ¼ cup cream
• 4 tbsp Three Little Figs French Onion Confit jam
• Salt to taste