Shepherd's Pie

Mmm, I've only made this recipe a few times but it has become a favorite. It makes two pies, so it works really well as a make ahead and freeze meal. It is also very good reheated. I make it in two pie shells, but you could split out into ramekins or ovenproof bowls for individual serving.Shepherd's Pie
2 pounds freshly ground lamb (I use 1 lb turkey and 1 lb pork)
1 large onion, finely chopped
4 carrots, coarsely chopped
2 tablespoons tomato paste
2 tablespoons flour
1 to 2 tablespoons Worcestershire sauce
Coarse salt and ground pepper
10 ounces frozen peas, thawed (I never remember to thaw, it turns out fine if you don't)

Potato Topping:
2-½ pounds russet potatoes, peeled and quartered
Coarse salt and ground pepper
1 cup milk
6 tablespoons butter

Preheat oven to 425°. Heat a large skillet over high heat. In two batches, cook meat until no longer pink, about 5 minutes per batch. Transfer meat to a colander set in a bowl; let fat drain off and discard.

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.

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.

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.

Potato Topping:
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.

In pan, bring milk and butter to a simmer; remove from heat. Return potatoes; mash. Season with 2 teaspoons salt and 1/4 teaspoon pepper.

Photo from here.