Family-Friendly Shepherd's Pie

I saw this recipe in Cookie magazine...it's wonderful. I use buffalo meat and it comes out great. This is comfort food at its finest.

• Ready In: 1 hr 30 mins
• Serves: 6

Ingredients

• 1  tablespoon  vegetable oil
• 1  large onion, peeled and chopped
• 1  large carrot, peeled and chopped
• 1  lb ground lamb (or substitute half with another ground meat)
• 1  cup beef broth or 1  cup chicken broth
• 1  tablespoon tomato paste
• 1  teaspoon rosemary
• 1  tablespoon  chopped Italian parsley
• 1  cup  frozen peas
• 2  lbs russet potatoes, peeled and cut into chunks
• 6  tablespoons unsalted butter
• 1⁄2 cup milk (any fat content)
•  kosher salt

Directions

1. Preheat oven to 375°F.
2. In a large sauté pan over medium-high heat, heat the oil, then add the onion, carrot, and meat. Cook until browned, 8 to 10 minutes.
3. Drain the fat and add the broth, tomato paste, and herbs. Simmer until the juices thicken, about 10 minutes, then add the peas.
4. Pour the mixture into a 1 1/2-quart baking dish; set aside.
5. Meanwhile, bring the potatoes to a boil in salted water. Cook until tender, about 20 minutes; drain.
6. Mash the potatoes with the butter, milk, and salt.
7. Spread them over the meat mixture, then crosshatch the top with a fork.
8. Bake until golden, 30 to 35 minutes.