Shepherd's Pie

POTATO TOPPING

• 2 pounds russet potatoes, peeled and quartered
• ▢½ cup milk
• ▢¼ cup butter
• ▢kosher salt and freshly ground black pepper, to taste

Meat Filling

• ▢2 tablespoons avocado oil or olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 large carrots, peeled and diced
• ▢2 celery stalk, diced
• ▢1½ pounds ground lamb or ground beef
• ▢1 teaspoon salt
• ▢¼ teaspoon pepper
• ▢1 cup chicken or beef broth
• ▢1½ tablespoons tomato paste
• ▢1 tablespoon Worcestershire sauce
• 2 teaspoons fresh rosemary, finely chopped
• ▢1 teaspoon fresh thyme, finely chopped
• ▢1 cup frozen peas

• Place the potatoes in a pot on the stove and cover with cold water. Turn the heat to high and bring to a boil. Cook for 13 to 15 minutes, or until the potatoes are soft when pierced with a fork.
• Drain the potatoes in a colander, then return to the pot. Add the milk, butter, salt and pepper and mash until creamy.
• Preheat your oven to 400°F (200°C). In a large oven-safe saute pan, heat the oil on medium heat. Add the onion and garlic and saute for a minute. Then add the diced carrots, diced celery, and lamb. Cook for 8 to 10 minutes or until the meat is browned. Use your spatula to break up the meat while cooking.
• Drain the fat from the pan and add the broth, tomato paste, Worcestershire sauce, rosemary, thyme, salt and pepper. Simmer for about 5 minutes, until the sauce is slightly thickened.
• Add the frozen peas and stir together. Turn off the stove and use the back of your spatula to flatten the meat mixture into a single layer.
• Dollop the mashed potatoes on top of the meat and use a spoon or spatula to spread it flat to the edges. If desired, create texture in the potato topping with a spoon or fork.
• Bake the shepherd's pie until slightly golden, about 25 to 30 minutes. You can broil the top for 1 to 2 minutes as well.

(Source: Downshiftology)