Shepherd's Pie

Ingredients

• 2 1/2 lb russet potatoes, peeled and cut into chunks
• 4 tbsp butter
• 1/2 cup warm milk
• 1 tsp salt, plus more
• 1 tbsp olive oil
• 1 onion, diced
• 2 carrots, diced
• 1 1/2 lb ground lamb (or ground beef for cottage pie)
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 2 tbsp all-purpose flour
• 1 cup beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1 cup frozen peas
• 1/2 cup grated cheddar (optional)

Steps

1. Boil the potatoes in salted water until tender, about 15 minutes. Drain and mash with the butter, milk and salt.
2. Heat the oven to 400°F. In a large oven-safe skillet, cook the onion and carrots in the oil 5 minutes. Add the lamb and brown, breaking it up. Spoon off excess fat.
3. Stir in the garlic, tomato paste and flour for 1 minute. Add the broth, Worcestershire and thyme and simmer until thick, about 5 minutes. Stir in the peas and season.
4. Spread the mashed potatoes over the filling, rough up the top with a fork, and sprinkle with cheese if using.
5. Bake 20 to 25 minutes until bubbling and the top is golden. Let it rest 10 minutes before serving.

TipAssemble it a day ahead and refrigerate. Add about 10 minutes to the baking time.