Classic Shepherd’s Pie

Instructions

1. Boil potatoes in salted water until tender, about 15 minutes. Drain and mash with butter and milk. Season and set aside.
2. Preheat oven to 400°F.
3. Brown ground lamb in a large oven-safe skillet over medium-high heat. Remove and drain fat.
4. In the same pan, sauté onion and carrots until softened, about 5 minutes.
5. Add tomato paste and cook 1 minute. Return lamb to pan.
6. Add broth, Worcestershire, rosemary, thyme, and salt. Simmer 10 minutes until thickened.
7. Stir in frozen peas.
8. Spread mashed potatoes evenly over the meat mixture. Use a fork to create texture on top.
9. Bake 25-30 minutes until potatoes are golden and filling is bubbling.
10. Let rest 5 minutes before serving.