Makes 4 to 6 servings,
3 medium potatoes peeled and cut in half
5 tablespoon butter, divided
1/2 cup milk
1 teaspoon salt, divided
1/2 teaspoon pepper, divided
1 onion, chopped
2 carrots, finely chopped
1/2 teaspoon dried thyme
1 1/2 pound ground lamb or ground beef
3 tablespoon tomato paste
1 tablespoon Worcestershire sauce
1 1/2 cups reduced sodium beef broth
1/2 cup frozen peas
Preheat oven to 350 F. spray a 1 1/2 quart baking dish with nonstick cooking spray
Boil potatoes until tender. Drain return to pot
Heat the milk add 3 tablespoon of butter, 1/2 teaspoon salt and 1/4 pepper, cook until butter is melted, add to potatoes and mash until smooth. Set aside
Melt remaining butter in skillet, add onions, carrots and thyme, cook about 8 minutes until vegetables are soft but not browned. Add lamb or ground beef cook until no longer pink. Drain fat. Return skillet back to heat until meat is lightly browned. Add tomato paste and Worcestershire sauce, cook 1 minute, stir in broth, bring to boil and cook about 7 minutes until nearly evaporated. Stir in peas,remaining 1/2 salt and 1/4 pepper. Cook 30 seconds and transfer mixture to baking dish.
Spread mashed potatoes in even layer over meat mixture. Bake for about 35 minutes or until filling is bubbly and potatoes begin to brown. It is so good.
Irish cooking bible
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