1/4 cup unsalted butter
1 pound chopped lamb shoulder or lamb fillet
1 cup chopped yellow onions
2 carrots, chopped
1 1/2 teaspoons salt
1 teaspoon ground black pepper
4 ounces button mushrooms, wiped clean and sliced
1 bay leaf
2 tablespoons all-purpose flour
1 tablespoon tomato paste
1 1/4 cups lamb or beef stock
1 teaspoon Worcestershire sauce
1 pound potatoes
1/8 teaspoon ground nutmeg
1/2 cup heavy cream
1/2 cup white cheddar, grated
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