Shepherd's Pie

1.Prepare the Potatoes: Place the peeled and quartered potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook for 15-20 minutes, or until fork-tender. Drain well.

2.Mash the Potatoes: Return the drained potatoes to the pot. Add the butter and warmed milk/cream. Mash until smooth and creamy. Season generously with salt and pepper. Set aside.

3.Sauté Aromatics: Preheat olive oil in a large, oven-safe skillet (or Dutch oven) over medium heat. Add the chopped onion, carrots, and celery. Sauté for 8-10 minutes until the vegetables are softened.

4.Brown the Meat: Push the vegetables to the side and add the ground lamb (or beef) to the center of the pan. Break it up with a spoon and cook until browned. Drain off any excess fat.

5.Build the Sauce: Stir in the minced garlic, tomato paste, thyme, and rosemary. Cook for 1 minute. Sprinkle the flour over the mixture and stir well to coat the meat and vegetables.

6.Deglaze and Simmer: Pour in the red wine (if using) and scrape up any browned bits from the bottom of the pan. Let the wine reduce by half (about 2 minutes). Stir in the beef broth and Worcestershire sauce. Bring the mixture to a simmer.

7.Finish the Filling: Reduce the heat to low and simmer for 10-15 minutes, allowing the sauce to thicken. Stir in the frozen peas and season the filling generously with salt and pepper. Taste and adjust seasonings.

8.Assemble the Pie: Preheat the oven to 200°C (400°F). Spread the meat filling evenly in the bottom of the skillet or transfer it to a 9x13 inch baking dish.

9.Top with Potatoes: Spoon the mashed potatoes over the meat filling. Use a fork to spread the potatoes evenly, creating peaks and ridges. If using, sprinkle the grated cheddar cheese over the potato topping.

10.Bake: Bake for 20-25 minutes, or until the filling is bubbling around the edges and the potato topping is golden brown and slightly crisp. Let the pie rest for 10 minutes before serving.