|Potatoes (Russet)||2 lbs, peeled & cubed|
|Vegetable Oil||1 tbsp.|
|Unsalted Butter||6 tbsp.|
|Salt & Pepper||To taste|
|Onion||1, chopped thin|
|Carrot||1, peeled & chopped|
|Ground Beef or Lamb||1 pound|
|Chicken / Beef Stock||1 cup|
|Tomato Paste||1 tbsp.|
To begin, put potatoes in a pot of salted water, bring to a boil. Cook for 35 minutes or until soft enough to put a fork through, drain water.
Mash potatoes along with butter, milk, salt, pepper. Set aside.
In a large cast iron pan, heat oil over medium-high heat.
Add the onion, carrot and meat (of your choice: lamb or beef) to the pan. Cook until browned, 8-10 minutes.
Drain the fat from the pan.
Add stock, tomato paste, herbs to pan. Simmer until thickened, about 10-15 minutes, then add in peas.
Place meat mixture into about a large baking dish, then set aside.
Spread mashed potatoes over the top of meat mixture.
Crosshatch the top of potatoes with a fork.
Enjoy this warm Shepherd’s Pie!