Shepherd's Pie

This Epicurious.com recipe: SHEPHERD'S PIE
Casserole Club – October 2008 by Joanna Johnson

You can view the complete recipe online at: http://www.epicurious.com/recipes/food/views/240224

SHEPHERD'S PIE (with some modifications)
1 tablespoon garlic
1 cup sliced mushrooms
1 tablespoon vegetable oil
1 large onion, peeled and chopped
1 large carrot, peeled
1 pound ground lamb (or substitute half with another ground meat) – I used meatloaf mix.
1 cup beef or chicken broth – I used beef broth.
1 tablespoon tomato paste
1 tablespoon chopped Italian parsley
1 cup frozen peas
2 pounds russet potatoes
6 tablespoons unsalted butter
1/2 cup milk (any fat content)
¼ cup parmesan – shredded
Kosher salt to taste

1. Preheat oven to 375°F.

2. Bring the potatoes and carrots to a boil in salted water. Cook until tender, about 20 minutes; drain.
3. In a large sauté pan over medium-high heat, add the onion and garlic to cold oil. Allow to heat up together and then add the mushrooms. Saute mushroom until slightly golden brown and then add meat. Cook until browned, 8 to 10 minutes.
4. Drain the fat and add the broth, tomato paste, and herbs. Simmer until the juices thicken, about 10 minutes. Chop the cooked carrots and add them and the peas to the mixture.
5. Pour the mixture into a 1 1/2-quart baking dish; set aside.
6. Once cooled, peel, chop and mash the potatoes with the butter, milk, and salt.
7. Spread them over the meat mixture and sprinkle parmesan over the top.
8. Bake until golden, 30 to 35 minutes.

From frozen: Defrost overnight and bake in a 375° oven covered for approximately 30 minutes and uncovered for another 10 minutes (or until hot and bubbly).