Ingredients

1 T vegetable oil

1 lg onion, peeled and chopped

1 lg carrot, peeled and chopped

1 lb ground lamb

1 C beef broth

1 T tomato paste

1 T Worcestershire

1 T flour

1 t chopped fresh or dry rosemary

1 T chopped Italian parsley

1 C frozen peas

2 lbs russet potatoes, peeled and cut into chunks

6 T unsalted butter

1/2 C milk

Preparation

  1. Preheat oven to 375.
  2. In large pan, heat oil, than saute onion, carrot, and meat. Cook until browned, drain.
  3. Add broth, tomato paste, Worcestershire, herbs, and flour. Simmer until the juices thicken, about 10 min then add peas.
  4. Pour mixture into a 1 1/2 qt baking dish (or leave in skillet if oven-proof); set aside.
  5. Make mashed potatoes and spread over meat mixture. Crosshatch and sprinkle with Parmesan.