Target: 6 × 4 inches · landscape

Shepherd's Pie

90 min · 4 servings

Ingredients

□ 1 1/4 lb ground lamb

□ 1 1/4 tsp kosher salt, divided

□ 1/2 tsp black pepper

□ 3 tbsp unsalted butter, divided

□ 1 large yellow onion, diced

□ 2 medium carrots, diced small

□ 3 garlic cloves, minced

□ 2 tbsp tomato paste

□ 1 tbsp Worcestershire sauce

□ 1 tsp chopped fresh thyme

□ 1 cup low-sodium beef broth

□ 1 cup frozen peas

□ 2 lb russet potatoes, peeled and cut into 1-inch chunks

□ 1/2 cup whole milk

□ 3 oz sharp cheddar, finely grated

1. Heat oven to 425 F. Boil potatoes until knife-tender, 15 to 18 minutes.

2. Brown lamb, then cook onion and carrots until soft; add garlic for the last minute.

3. Reduce broth with tomato paste, Worcestershire, and thyme until thick; fold in peas.

4. Mash drained potatoes with butter, milk, and half the cheddar; spread over filling and add remaining cheese.

5. Bake 18 to 22 minutes until bubbling and deeply golden; rest 10 minutes before serving.

Cook’s note: A thick filling is essential: reduce it until a spoon leaves a clear trail before topping.