Shepherd's Pie

Ingredients

• 2 lb russet potatoes, peeled and quartered
• 3/4 cup heavy whipping cream
• 1/2 cup unsalted butter, divided
• 1 1/2 tsp fine sea salt, divided
• 1 1/2 lb ground lamb
• 1 medium onion, finely chopped
• 2 carrots, finely diced
• 2 garlic cloves, minced
• 2 tbsp all-purpose flour
• 2 tbsp tomato paste
• 1 1/2 cups beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 1 cup frozen peas
• 1/2 cup grated Parmesan cheese

Instructions

Follow each step in order. The directions below are written so a beginner can understand what to do, what to look for, and when to move on to the next step.

1. Step 1.Boil the peeled potatoes in salted water until they are completely fork-tender, then drain well and return them briefly to the warm pot to release steam.
2. Step 2.Mash with warm cream, half the butter, Parmesan, and part of the measured salt until smooth, then cover so the topping remains spreadable.
3. Step 3.Brown the ground lamb in a large skillet, breaking it apart thoroughly, and carefully drain excessive rendered fat while leaving enough to cook the vegetables.
4. Step 4.Add onion and carrots and cook until tender, then stir in garlic, flour, and tomato paste and cook for one minute to remove raw flavors.
5. Step 5.Gradually add broth and Worcestershire sauce while stirring, then season with rosemary, thyme, and remaining salt and simmer until the gravy thickens.
6. Step 6.Fold in the frozen peas, spread the lamb mixture evenly in a baking dish, and cool it for several minutes so the potato topping stays distinct.
7. Step 7.Spoon the mashed potatoes over the filling, seal the edges, texture the surface with a fork, and dot the remaining butter over the ridges.
8. Step 8.Bake at 400°F until bubbling and golden for 25 to 30 minutes, then rest ten minutes before serving so each portion holds together.