Shepherd's Pies

Cool pies completely before covering with plastic and freezing for up to three months. Reheat frozen pies (small or large) in a 375-degree oven for about an hour.

• Ready In: 1 hr 15 mins
• Serves: 8
• Yields: 8

Ingredients

• 2  lbs lean ground beef
• 1⁄2 large onion, finely chopped
• 4  carrots, coarsely chopped
• 2  tablespoons tomato paste
• 2  tablespoons flour
• 2  tablespoons Worcestershire sauce
• 1 1⁄2 teaspoons salt
• 1⁄2 teaspoon fresh ground black pepper
• 1⁄4 teaspoon  garlic salt
• 12  ounces  frozen peas, thawed
• 2 1⁄2 lbs yukon gold potatoes, peeled and quartered
• 1⁄4 cup  condensed milk
• 1⁄4 cup butter
• 1⁄4 teaspoon fresh ground black pepper
• 1⁄2 teaspoon salt
• 2  cups cheddar cheese (optional)

Directions

1. Preheat oven to 425 degrees. Heat a large skillet over high heat. In two batches, cook lamb until no longer pink, about 5 minutes per batch. Transfer lamb to a colander set in a bowl; let fat drain off and discard.
2. Add 1/3 cup water to the skillet, scraping up browned bits with a wooden spoon. Reduce heat to medium; add onion and carrots. Cook, stirring occasionally, until softened, about 5 minutes. Stir in tomato paste. Add flour; cook, stirring for 2 minutes.
3. Add Worcestershire sauce, 2 cups water, and lamb. Season with salt, pepper and garlic salt. Simmer until thickened, stirring occasionally, about 10 minutes. Stir in peas; cook 1 minute. Divide among eight 8-ounce ramekins or two 9-inch glass pie dishes.
4. Meanwhile, in a medium saucepan, cover potatoes with salted water by 1 inch; bring to a boil. Reduce heat; simmer until fork-tender, 15 to 20 minutes. Drain.
5. Add cream and butter to potatoes and mash until fluffy and smooth. Season with 2 teaspoons salt and 1/4 teaspoon pepper.
6. Spread over pies; use a fork to make peaks. Bake on a baking sheet until tops are almost browned, 20 minutes. About 5 minutes before the pie is finished baking, top with cheddar, if desired.
7. Cool slightly; serve.