I used lamb shank and cut it into small cubes , and added red wine to the beef stock. I also decided to use idahoan baby red instant mashed potatoes and jazzed them up with the half and half, some Grated parmesean cheese, garlic powder, and bettergood parmesean truffle seasoning. Made an excellent dish and came together quite quickly, too. I noticed that if I let the lam cook basically all the way through on the stove, that that was best. Then I would only have to bake it for 15 minutes - any more, and it would dry out the potatoes.
