Shepherd's Pie

Name: Shepherd's Pie
Prep time: 25 min
Cook time: 55 min
Total time: 80 min
Yield: serves 6
Ingredients: 1 tbsp (15 ml) olive oil; 1 onion, diced; 2 carrots, diced; 1.5 lb (680 g) ground lamb; 2 tbsp tomato paste; 1 tbsp Worcestershire sauce; 1 cup (240 ml) beef or chicken stock; 1 cup (140 g) frozen peas; 2 lb (900 g) russet potatoes, peeled and quartered; 4 tbsp (55 g) butter; 1/2 cup (120 ml) warm milk, plus salt to taste

British comfort classic of savory lamb and vegetables under a golden mashed potato crust, arranged as a one-glance grid recipe.

Preheat oven to 400°F (200°C)

Peel and quarter the potatoes; put a pot of salted water on to boil

1 onion, diced
1 tbsp (15 ml) olive oil	sauté until soft, 6 min	brown, breaking meat up; drain excess fat	stir in, cook 1 min	simmer 10 min until slightly thickened, stir in peas	spread mash over filling, rough with a fork, bake 400°F (200°C) 25 min until golden
2 carrots, diced
1.5 lb (680 g) ground lamb
2 tbsp tomato paste
1 tbsp Worcestershire sauce
1 cup (240 ml) beef or chicken stock
1 cup (140 g) frozen peas
2 lb (900 g) russet potatoes, peeled and quartered			boil until fork-tender, 15 min; drain	mash until smooth, season
4 tbsp (55 g) butter
1/2 cup (120 ml) warm milk, plus salt to taste

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