Shepherd's Pie

• 1 Tbsp olive oil plus 1 Tbsp butter
• 1/2 tsp black pepper 
• 1 tsp salt
• 1 lb ground lamb or beef 
• 1 large sweet onion, diced 
• 1 clove garlic, minced
• 1 Can carrots, finely diced 
• 1 cup frozen peas 
• 2 tsp lemon thyme or 1 tsp fresh leaves, chopped
• 2 Tbsp flour 
• 1 Tbsp butter 
• 3 Tbsp wine or apple cider vinegar 
• 2 Tbsp tomato paste 
• 2 Tbsp Worcestershire sauce 
• 1 cup chicken stock 
• 6 cups mashed potatoes, leftover 
• 1 egg, beaten 
• grated parmesan cheese 
• Shredded cheddar cheese, optional

1. Preheat oven to 400 degrees F. 
2. Sauté carrots and onions in the olive oil and butter until starting to get tender; add meat, cook until browned; drain fat. 
3. Season with black pepper and thyme. 
4. Add butter and peas. 
5. Sprinkle with flour and stir. 
6. Add tomato paste, cider vinegar and Worcestershire sauce.
7. Let this reduce slightly then add the chicken stock. 
8. Allow to reduce down to a thick meaty gravy. 
9. Season to taste. 
10. Remove from heat. 
11. Grease 9x13 baking dish with butter; add filling. 
12. Spoon or pipe mashed potatoes over top. 
13. Brush with egg and sprinkle with Parmesan and cheddar cheese, optional.
14. Bake about 20 minutes or until the potato is nice and browned on top and cheese melts.
15. Serve!

Variation: use ½ each frozen peas and corn in place of 1 cup peas.