Shepherd's Pies

Ingredients

• 2 lbs. freshly ground lamb
• 1 large onion finely chopped
• 4 carrots coarsely chopped
• 2 tablespoons tomato paste
• 2 tablespoons flour
• 1 to 2 tablespoons Worcestershire sauce
• Coarse salt and ground pepper
• 10 ounces frozen peas thawed
• 2- 1/2 lbs. russet potatoes peeled and quartered
• Coarse salt and ground pepper
• 1 cup milk
• 6 tablespoons butter

Instructions

1. 1
   Preheat oven to 425°. Heat a large skillet over high heat. In two batches, cook lamb until no longer pink, about 5 minutes per batch. Transfer lamb to a colander set in a bowl; let fat drain off and discard.
2. 2
   Add ¼ cup water to the skillet, scraping up browned bits with a wooden spoon. Reduce heat to medium; add onion and carrots. Cook, stirring occasionally, until softened, about 5 minutes. Stir in tomato paste. Add flour; cook, stirring, 2 minutes.
3. 3
   Add Worcestershire sauce, 2 cups water, and lamb. Season with 2 teaspoons salt and ¼ teaspoon pepper. Simmer until thickened, stirring occasionally, about 10 minutes. Stir in peas; cook 1 minute. Divide among eight 8-ounce ramekins or two 9-inch glass pie dishes.
4. 4
   Meanwhile, make potato topping. Spread over pies; use a fork to make peaks. Bake on a baking sheet until tops are browned, 25 to 30 minutes. Cool slightly; serve.
5. 5
   Potato Topping: In a medium saucepan, cover potatoes with salted water by 1 inch; bring to a boil. Reduce heat; simmer until fork-tender, 15 to 20 minutes. Drain.
6. 6
   In pan, bring milk and butter to a simmer; remove from heat. Return potatoes; mash. Season with 2 teaspoons salt and 1/4 teaspoon pepper.