Shepherd's Pie

Preparation 1. Preheat oven to 375°F. 2. In a large sauté pan over medium-high heat, heat the oil, then add the onion, carrot, and meat. Cook until browned, 8 to 10 minutes. 3. Drain the fat and add the broth, tomato paste, and herbs. Simmer until the juices thicken, about 10 minutes, then add the peas. 4. Pour the mixture into a 1 1/2-quart baking dish; set aside. 5. Meanwhile, bring the potatoes to a boil in salted water. Cook until tender, about 20 minutes; drain. 6. Mash the potatoes with the butter, milk, and salt. 7. Spread them over the meat mixture, then crosshatch the top with a fork. 8. Bake until golden, 30 to 35 minutes. Tip• Instead of using a baking dish for the Shepherd's Pie, keep the filling in the (ovenproof) sauté pan in which you cook it, top with the crust, and bake it all in the oven for a skillet version that won't dirty another dish.

Preparation 1. Preheat oven to 375°F. 2. In a large sauté pan over medium-high heat, heat the oil, then add the onion, carrot, and meat. Cook until browned, 8 to 10 minutes. 3. Drain the fat and add the broth, tomato paste, and herbs. Simmer until the juices thicken, about 10 minutes, then add the peas. 4. Pour the mixture into a 1 1/2-quart baking dish; set aside. 5. Meanwhile, bring the potatoes to a boil in salted water. Cook until tender, about 20 minutes; drain. 6. Mash the potatoes with the butter, milk, and salt. 7. Spread them over the meat mixture, then crosshatch the top with a fork. 8. Bake until golden, 30 to 35 minutes. Tip• Instead of using a baking dish for the Shepherd's Pie, keep the filling in the (ovenproof) sauté pan in which you cook it, top with the crust, and bake it all in the oven for a skillet version that won't dirty another dish.