Shepherd's Pies

Total Time: 1 hr 50 mins Preparation Time: 40 mins Cook Time: 1 hr 10 mins

Ingredients

• Servings: 8
• 2 lbs fresh ground lamb
• 1 large onion, finely chopped
• 4 carrots, coarsely chopped
• 2 tablespoons tomato paste
• 2 tablespoons flour
• 1 -2 tablespoon worcestershire sauce
• coarse salt
• pepper
• 10 ounces frozen peas, thawed
• 2 1/2 lbs russet potatoes, peeled and quartered
• coarse salt
• pepper
• 1 cup milk
• 6 tablespoons butter

Recipe

• 1 preheat oven to 425°. heat a large skillet over high heat. in two batches, cook lamb until no longer pink, about 5 minutes per batch. transfer lamb to a colander set in a bowl; let fat drain off and discard.
• 2 add ¼ cup water to the skillet, scraping up browned bits with a wooden spoon. reduce heat to medium; add onion and carrots. cook, stirring occasionally, until softened, about 5 minutes. stir in tomato paste. add flour; cook, stirring, 2 minutes.
• 3 add worcestershire sauce, 2 cups water, and lamb. season with 2 teaspoons salt and ¼ teaspoon pepper. simmer until thickened, stirring occasionally, about 10 minutes. stir in peas; cook 1 minute. divide among eight 8-ounce ramekins or two 9-inch glass pie dishes.
• 4 meanwhile, make potato topping. spread over pies; use a fork to make peaks. bake on a baking sheet until tops are browned, 25 to 30 minutes. cool slightly; serve.