Shepherd’s pie is a delicious, comfort food classic. I make mine with ground beef, but ground lamb can also be used. Here’s what you’ll need:

First, peel and dice 2 pounds of russet potatoes, 2 carrots, 1 onion, and 2 cloves of garlic.

Place potatoes in a saucepan and cover with water. Add 1 tablespoon salt, and bring to a boil. Cook 10 to 12 minutes, until potatoes are tender.

Drain potatoes. Add 1/2 cup milk, 4 tablespoons melted unsalted butter, 1 teaspoon salt, and 1/2 teaspoon pepper to the pan.

I like to use a potato ricer to mash the potatoes. It makes the smoothest, fluffiest potatoes ever!

Cover and set aside to keep warm. Heat 2 tablespoons ghee or vegetable oil in a large cast iron skillet over medium high heat. Add the carrots and onion and a sprinkle of salt and cook until softened, 5 to 8 minutes.

Add the ground beef and cook until no longer pink.

Stir in 2 tablespoons ketchup, the garlic, and 1/2 teaspoon dried thyme. Cook 1 minute.

Sprinkle 2 tablespoons of flour over the vegetables, and stir in to coat.

Stir in 1 1/2 cups water, 1 1/2 teaspoons better than bouillon chicken broth base, and 2 teaspoons worcestershire sauce. Bring to a simmer and cook, stirring occasionally, for 10 minutes. It should be quite thick.

Off heat, stir in 1 cup of thawed frozen peas. Taste and add salt and pepper as desired.

Scoop mashed potatoes into a gallon zip bag and cut off one corner to make a 1 inch hole. Pipe the mashed potatoes evenly over the meat mixture.

Smooth with a spatula. 

Then make a decorative design with the tines of a fork.

Heat the broiler to high, with the rack on the second from highest position. Broil, watching carefully, until the potatoes are golden brown on top, 5 to 10 minutes.

Cool 10 minutes before serving.