How to Make Shepherd's Pie

• 1 1/2 lb (680 g) ground beef or lamb
• 1 onion, chopped
• 2 carrots, diced
• 1 cup (150 g) frozen peas
• 2 tbsp tomato paste
• 1 cup (240 ml) beef broth
• 1 tbsp Worcestershire sauce
• 2 lb (900 g) potatoes, peeled and cubed
• 4 tbsp butter
• 1/2 cup (120 ml) milk
• Salt and pepper

1. Boil the potatoes in salted water 15–18 minutes until fork-tender, then mash with the butter and milk; season well.
2. Brown the meat in a wide pan over medium-high heat, breaking it up, about 7 minutes; drain excess fat.
3. Add the onion and carrots and cook 6 minutes, then stir in the tomato paste for 1 minute.
4. Pour in the broth and Worcestershire, simmer 8 minutes until thickened, then stir in the peas.
5. Spread the filling in a baking dish, top with the mash, and rough up the surface with a fork.
6. Bake at 400°F (200°C) for 25–30 minutes until the peaks are browned.

• Leftover mashed potatoes make this a 30-minute dinner.
• Let it stand 10 minutes so slices hold their shape.

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