Shepherd's Pie

Martha Stewart Living

Makes 8 servings

    2 tablespoons olive oil                                        
    2 tablespoons unsalt butter                                    
    2 tablespoons melted butter                                    
    2 med. onions coarse chop                                      
    3 carrots slice 1/3-in thick                                   
    2 pounds ground lamb or beef                                   
    1 tablespoon worcestershire sauce                              
    1 tablespoon tomato paste                                      
    1 teaspoon salt                                                
    1/2 teaspoon pepper                                            
    1/4-1/2 teaspoon hot pepper sauce                              
    2 cups chicken broth                                           
    10 ounces frozen peas                                          
    6 cups mashed potatoes                                         

Preheat oven to 425°. In a large skillet heat oil and 2 tablespoons butter over high heat. Add onions and carrots, and cook, stirring occasionally, until onions are translucent, about 5 minutes.

Add lamb and cook, stirring and breaking up lamb with the back of a wooden spoon, until lamb is beginning to brown, about 8 minutes. Stir in Worcestershire, tomato paste, salt, pepper, and Tabasco sauce. Cook, stirring, 1 minute more. Add stock and bring to a simmer. Stir in peas and return to a simmer.

Transfer to a 9-by-13-inch baking dish. Spoon or pipe mashed potatoes evenly over meat mixture. Brush with melted butter. Place on a parchment-lined baking sheet and bake until top is golden and juices are bubbling, 25 to 35 minutes. Remove from oven and let stand 20 to 30 minutes before serving.