Shepherd's Pie

Add oil and carrots to a heated skillet, and cook until the carrots begin to soften, about 4-5 minutes.

Add onions, and continue to cook until the onions become translucent, another 5-7 minutes.

Next add the garlic, and cook for an additional 30 seconds.

Place the beef or lamb in the pan along with thyme, rosemary, salt, and pepper.

Break apart the beef as it cooks. Continue cooking until the beef is browned and cooked through.

Sprinkle flour over the beef, and stir to combine. Continue cooking for 5 to 6 minutes.

Add beef broth, red wine, tomato paste Worcestershire sauce, and bay leaves.

Bring the mixture to a rapid simmer, then lower the heat to a slow simmer. Cook for 25 to 30 minutes until the liquid reduces to a gravy.

Add the frozen peas and additional salt and pepper if needed.

Discard bay leaves, and transfer the mixture to the prepared baking dish. Allow the filling to cool for 30 minutes to an hour in the refrigerator before topping with mashed potatoes.

Cook the potatoes in a large pot of boiling salted water until tender.

Add butter to the hot potatoes.

Use a potato masher to mash until the butter melts. Pour in the milk and heavy cream.

Continue to mash until smooth and creamy, then fold in the cheese.

Spread the potatoes over the top of the meat filling. Use a fork to scrape texture into the potatoes.

Drizzle with melted butter.

Bake at 350°F for 30 to 40 minutes until the filling is bubbly and the potatoes are browned.

Enjoy hot with your favorite side salad.

For more recipes, check out More Than Meat and Potatoes!