Shepherd's Pie

Step 1

Preheat the oven to 400°F.

Step 2

Place the cubed potatoes in a large pot of salted water and bring to a boil; cook until fork-tender, about 15 minutes.

Step 3

While the potatoes boil, heat 2 tablespoons of the butter in a large skillet over medium-high heat and cook the ground lamb, breaking it into crumbles, until browned and no longer pink, about 7 minutes; drain excess fat.

Step 4

Add the diced onion and carrots to the skillet and cook until softened, about 5 minutes.

Step 5

Stir in the peas and beef broth, season with salt and pepper, and simmer until the liquid thickens slightly, about 5 minutes.

Step 6

Drain the potatoes and mash them with the remaining 2 tablespoons of butter and the milk until smooth; season with salt and pepper.

Step 7

Spread the lamb mixture evenly in a baking dish and top with the mashed potatoes, spreading them to the edges to seal in the filling.

Step 8

Bake until the top is golden and the filling is bubbling around the edges, about 20-25 minutes.