Shepherd's Pies

• 2 lbs fresh ground lamb
• 1 large onion, finely chopped
• 4 carrots, coarsely chopped
• 2 tablespoons tomato paste
• 2 tablespoons flour
• 1 -2 tablespoon Worcestershire sauce
• coarse salt
• pepper
• 10 ounces frozen peas, thawed
• 2 12 lbs russet potatoes, peeled and quartered
• coarse salt
• pepper
• 1 cup milk
• 6 tablespoons butter

1. Preheat oven to 425.
2. Heat a large skillet over high heat.
3. In two batches, cook lamb until no longer pink, about 5 minutes per batch.
4. Transfer lamb to a colander set in a bowl; let fat drain off and discard.
5. Add 1/4 cup water to the skillet, scraping up browned bits with a wooden spoon.
6. Reduce heat to medium; add onion and carrots.
7. Cook, stirring occasionally, until softened, about 5 minutes.
8. Stir in tomato paste.
9. Add flour; cook, stirring, 2 minutes.
10. Add Worcestershire sauce, 2 cups water, and lamb.
11. Season with 2 teaspoons salt and 1/4 teaspoon pepper.
12. Simmer until thickened, stirring occasionally, about 10 minutes.
13. Stir in peas; cook 1 minute.
14. Divide among eight 8-ounce ramekins or two 9-inch glass pie dishes.
15. Meanwhile, make potato topping.
16. Spread over pies; use a fork to make peaks.
17. Bake on a baking sheet until tops are browned, 25 to 30 minutes.
18. Cool slightly; serve.

onion, carrots, tomato paste, flour, worcestershire sauce, salt, pepper, frozen peas, potatoes, salt, pepper, milk, butter

Taken from www.food.com/recipe/shepherds-pies-218024 (may not work)