Shepherd's Pie

• 1 ½ lb ground lamb
• 1 onion (diced)
• 2 carrots (diced)
• 2 clove garlic (minced)
• 2 tbsp tomato paste
• 1 cup beef or lamb broth
• 1 tbsp Worcestershire sauce
• 1 cup frozen peas
• 2 ½ lb russet potatoes (peeled and cubed)
• 4 tbsp butter
• ½ cup whole milk
• ½ cup cheddar cheese (grated, for topping)

How to Make It

1. 1

   Preheat oven to 400°F. Brown lamb in a skillet, drain fat. Add onion, carrots, and garlic.

2. 2

   Stir in tomato paste, broth, and Worcestershire. Simmer 15 minutes. Add peas.

3. 3

   Boil potatoes, drain and mash with butter, milk, salt, and pepper.

4. 4

   Pour lamb filling into a baking dish. Spread mashed potatoes over the top.

5. 5

   Sprinkle with cheddar. Score the top with a fork.

6. 6

   Bake 25-30 minutes until golden and bubbling at the edges.