Shepherd's Pie

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ingredients

• 1 Tablespoon Vegetable oil
• 1 Large onion, peeled and chopped
• 1 Large carrot, peeled and chopped
• 1 Pound ground lamb OR ground beef
• 1 Cup beef broth
• 1 Tablespoon tomato paste
• 1 Teaspoon fresh chopped or dry rosemary
• 1 Tablespoon chopped parsley
• 1 Cup frozen peas (optional)
• 2 Pounds russet potatoes, peeled and cut into medium chunks
• 5 Tablespoons unsalted butter
• 1/2 Cup milk
• Salt to taste

Directions

1. Preheat oven to 375°F
2. In a large sauté pan over medium heat, heat the oil, and then add the onion, carrot and meat. Cook until browned, approximately 8-10 minutes.
3. Drain the fat and add the broth, tomato paste and herbs. Simmer until the juices thicken, about 8 to 10 minutes, and then add the peas (optional).
4. Pour the mixture into a 1 1/2 quart baking dish; set aside. Meanwhile, bring the potatoes to a boil in salted water. Cook until tender, about 20 minutes; drain.
5. Mash the potatoes with the butter, milk and salt. Spread them over the meat mixture, then crosshatch the top with a fork. Bake until golden, 30 to 35 minutes.