|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.|
Preheat oven to 375°F.
To begin, put potatoes in a pot of salted water, then bring to a boil. Cook for 30 minutes or until soft enough to put a fork through easily, then drain water.
Mash potatoes along with butter, milk, salt, pepper. Then set aside.
In a large sauté 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.
Then add stock, tomato paste, herbs. Simmer until thickened, about 10 minutes, then add in the 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.
Bake until golden, about 30 to 35 minutes.