Shepherd's Pie

Ingredients

Heat butter in a large skillet over medium-high heat until foaming. Add onion and carrots to cook until soft, about 8 minutes. Add ground lamb, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Cook, breaking up meat into small pieces with wooden spoon until browned, about 12 minutes. Add flour and tomato paste and cook until paste begins to darken, about 1 minute.
Add cream and cook until it simmers, about 1 minute. Add broth (either chicken or lamb), beer, Worcester sauce and thyme. Simmer over medium heat, stirring frequently, until mixture is thick but still saucy, 15 to 20 minutes. Add peas and cook for 5 minutes longer. Remove from heat and adjust seasonings. Transfer to broiler safe 2-quart casserole dish.
Place casserole in refrigerator to chill until potatoes are ready.
Adjust oven rack to upper-middle position and heat oven to 375 degrees. Bring potatoes, 1/2 teaspoon salt and water to cover potatoes to boil in large saucepan over high heat. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain potatoes, return to saucepan and mash potatoes with butter and cream until smooth. Season with salt and pepper.
Remove casserole from refrigerator. Spread potatoes over filling, using spatula to smooth top. Brush with egg and drag fork across top to make ridges. Bake until filling is bubbling, about 25 minutes. Turn on broiler and cook until top is golden brown, 3 to 5 minutes. Remove from oven and cool 10 minutes. Serve.

by Connie Jones