Mom's Shepherd's Pie

• servings: 3 servings
• active time: 20 minutes
• total time: 1 hour

Ingredients

1 tbsp vegetable oil or olive oil

1-2 carrots (or ~6-8 mini carrots), peeled & chopped

¼ Ib ground lamb

½ Ib ground beef

2 cloves garlic (plus extra for mashed potatoes)

Splash of broth (vegetable, chicken or beef)

Splash of Worcester

~1/2 cup of tomato sauce

~1/2 cup frozen peas

2 russet potatoes, peeled and cut into chunks

3 TBSP unsalted butter

¼ cup milk

Salt to taste

Directions

Preheat oven to 375F

Bring the potatoes to a boil in salted water. Cook until tender, about 20 mins. Drain.

In a large sauté pan over medium-high heat, heat the oil, then add carrots and meat. Add a little salt and pepper

Cook until browned. Add pressed garlic just before done.

Drain the fat and add the broth, tomato sauce, Worcester and peas. (broth can be optional)

Pour the mixture into a baking dish and set aside.

Mash the potatoes with butter, milk and salt. Alternative for non-dairy: keep a little bit of the starch water from cooking and add a TBSP of olive oil, a splash of broth and minced garlic.

Spread potatoes over the meat mixture. Then crosshatch the top with a fork.

Bake until golden, ~20-30 mins. Turn to broil at end to get really brown crust.