Shepherd&#39s Pie from &#39My Irish Table&#39

Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 pound ground beef
• 1 teaspoon dried thyme
• Salt and freshly ground black pepper to taste
• 2 tablespoons tomato paste
• 2 tablespoons Worcestershire sauce
• 2 cups beef broth or stock
• 3 large carrots, peeled and diced
• 2 large potatoes, peeled and diced
• 1/2 cup frozen peas, thawed
• 1/4 cup all purpose flour
• 4 tablespoons butter, melted
• 1/2 cup shredded cheddar cheese

Directions

Brown the lamb: Pat the lamb cubes dry on all sides with paper towels and season well with salt and pepper. In a large slope-sided sauté pan over medium-high heat, heat the oil until it shimmers. Distribute the meat evenly in the bottom of the pan without crowding it and don’t disturb it for several minutes. If you stir the cubes too soon, they will release water and the meat will boil instead of browning. After 3 or 4 minutes, turn the cubes over and brown them on the other side for another 3 or 4 minutes. Using a slotted spoon, transfer the meat to a bowl and return the pan to the heat.