Shepherd's Pie with Lamb and Peas

Steps

1. 1

   Cover the potatoes with cold, well-salted water in a large pot. Bring to a boil, then simmer until a knife slides in with no resistance, 15 to 18 minutes.

2. 2

   Meanwhile, cook the lamb in a large skillet over medium-high heat, breaking it up, until browned with no pink remaining and it reaches 160°F, 6 to 8 minutes. Spoon off all but 1 tablespoon of fat.

3. 3

   Add the onion and carrots and cook until softened, about 6 minutes. Stir in the garlic, tomato paste and thyme for 1 minute, then sprinkle in the flour and stir for 1 minute more.

4. 4

   Stir in the stock and Worcestershire and simmer until the gravy thickens, about 5 minutes. Stir in the peas and season with salt and pepper.

5. 5

   Heat the oven to 400°F. Drain the potatoes, return them to the hot pot for 1 minute to steam dry, then mash with the butter, milk, salt and pepper until smooth.

6. 6

   Spread the filling in a 9-by-13-inch baking dish. Spoon the potatoes over the top, spread them to the edges to seal, and rough up the surface with a fork.

7. 7

   Bake until the edges bubble and the ridges are golden, 20 to 25 minutes. Rest for 10 minutes before serving.