Shepherd's Pies

Total Time: 1 hr 15 mins Preparation Time: 45 mins Cook Time: 30 mins

Ingredients

• 2 lbs lean ground beef
• 1/2 large onion, finely chopped
• 4 carrots, coarsely chopped
• 2 tablespoons tomato paste
• 2 tablespoons flour
• 2 tablespoons worcestershire sauce
• 1 1/2 teaspoons salt
• 1/2 teaspoon fresh ground black pepper
• 1/4 teaspoon garlic salt
• 12 ounces frozen peas, thawed
• 2 1/2 lbs yukon gold potatoes, peeled and quartered
• 1/4 cup condensed milk
• 1/4 cup butter
• 1/4 teaspoon fresh ground black pepper
• 1/2 teaspoon salt
• 2 cups cheddar cheese (optional)

Recipe

• 1 preheat oven to 425 degrees. 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 1/3 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 for 2 minutes.
• 3 add worcestershire sauce, 2 cups water, and lamb. season with salt, pepper and garlic salt. 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, in a medium saucepan, cover potatoes with salted water by 1 inch; bring to a boil. reduce heat; simmer until fork-tender, 15 to 20 minutes. drain.
• 5 add cream and butter to potatoes and mash until fluffy and smooth. season with 2 teaspoons salt and 1/4 teaspoon pepper.
• 6 spread over pies; use a fork to make peaks. bake on a baking sheet until tops are almost browned, 20 minutes. about 5 minutes before the pie is finished baking, top with cheddar, if desired.
• 7 cool slightly; serve.