Shepherd’s Pie

PREP TIME: 30 minutes
COOK TIME: 1 hours 10 minutes

1 Tbs. vegetable oil
1 Large Peri & Sons' white or yellow onion, peeled and chopped
1 Large carrot, peeled and chopped
1 Pound ground lamb (or substitute half with another ground meat)
1 Cup beef or chicken broth
1 Tbs. tomato paste
1 Tsp. chopped fresh or dry rosemary
1 Tbs. chopped Italian parsley
1 Cup frozen peas
2 Pounds russet potatoes, peeled and cut into chunks
6 Tbs. salted butter
1/2 Cup milk (any fat content)
Kosher salt to taste
Black pepper to taste

Preheat oven to 375°F.

In a large sauté pan over medium-high heat, heat the oil, then add the onion, carrot, and meat. Cook until browned, 8 to 10 minutes.

Drain the fat and add the broth, tomato paste, and herbs. Simmer until the juices thicken, about 10 minutes, then add the peas.

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.

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.