Shepherd's Pie (Irish)

Calling all meat and potato lovers! Made with traditional lamb and carrots this dinner pie was on a weekly rotation in my home growing up and remained a tradition that I carried on with my own family. Shepherd's Pie is a delightul one-pot meal that everyone loves.

Potatoes:
2 lbs potatoes, such as Yukon Gold or Russet
3 Tbsp. butter
¼ cup milk
2 tsp. sea salt

Filling:
2 Tbsp. extra-virgin olive oil
1 medium onion, minced
1½ carrots, minced
1½ lbs lamb, minced or ground (750 g)
1 Tbsp. tomato paste
1 tsp. Dijon mustard
1 cup hot beef, lamb or chicken stock (240 mL)
sea salt
black pepper, freshly ground
2 Tbsp. butter, melted

For the Mashed Potatoes:
Set a pot of water over high heat and cut the potatoes into 1-2" sized pieces (keep the peel on). Boil until tender when pierced with a fork, about 16-18 minutes. Once done, drain the potatoes and blend (with a potato masher) along with the butter, milk and salt. Set aside.

Preheat the oven to 350°F/175°C (Gas Mark 4).

For the Filling:
Heat the olive oil in a large skillet over medium heat. Add the onion and carrots and cook for 8-10 minutes or until they are soft but not browned.

Raise the heat to high, add the lamb, and cook until well browned. Stir in the tomato paste and mustard, then add the stock. Reduce the heat to low, season to taste with salt and pepper, and simmer for 15-20 minutes or until the stock is mostly but not completely evaporated.

Assemble the Pie:
Transfer the meat mixture to a round or rectangular ovenproof baking dish. Cover the meat with mashed potatoes, flattening the top with a knife. (Make a wave or crosshatch pattern on the top of the potatoes.) Brush the potatoes with melted butter.

Bake until the peaks are golden brown, about 50 minutes.

Let the pie rest for 10-15 minutes before serving.

Makes 6 servings.