Shepherd’s Pie

Peel spuds (potatoes) and cut in half, then place in cold water as you bring a pot to boil. Salt the water before adding potatoes with a liberal amount of salt. When boiling, add potatoes and boil for roughly fifteen minutes. Brown lamb, beef, or mixture in skillet over medium heat. Drain fat and remove meat. Sauté diced onions until translucent. Add sliced carrots and continue to cook. Add browned meat to the skillet with the onions and carrots. Season mixture with salt and pepper. Add Thyme to mixture. Add beef stock until it covers the bottom of skillet. Continue simmering. Add Worcestershire sauce, stir. Add tomato paste, stir. Add Bisto Gravy Granules (or flour and butter roux) and stir while continuing to simmer. Add peas, stir and turn heat off. When spuds are done, drain water, add butter, milk, and mash together. Place meat, onions, carrot and peas mixture into casserole dish, top with mash potatoes, then add put grooves in mashed potatoes with fork around edges of dish and on top. Place in oven at 375 degrees until meat and potatoes are heated back up. Remove from oven, top with the shredded cheese and return to oven (set oven to broil) and cook cheese is melted and potatoes are slightly browned. Plate on dish and enjoy!