Shepherd's Pie with Jalapeno-Pea Purée

Ingredients

• For the mashed potatoes:
• 1 1/2 pounds potatoes, such as Yukon gold, cubed
• 2 tablespoons unsalted butter, thinly sliced
• 1/2 to 3/4 cup buttermilk
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground pepper
• For the meat:
• 1 tablespoons olive oil
• 1 pound ground beef or ground lamb
• Salt and freshly ground pepper
• 1 onion, chopped
• 1 tablespoon butter
• 2 tablespoons all-purpose flour
• 1 cup beef or chicken stock
• 2 tablespoons chopped fresh parsley leaves
• For the peas:
• 2 cups frozen peas
• 3 to 4 jalapeños, chopped

Directions

1. For the mashed potatoes: Put the potatoes in a large pot set over high heat, then pour in enough water to cover them. Salt the water, bring it to a boil, and cook until the potatoes are tender when pierced with a fork, about 12 minutes.
2. Drain the potatoes and move them to a large bowl. Add the butter and stir so it melts into the hot potatoes. In a small bowl, stir together 1/2 cup buttermilk, salt, and pepper until combined.
3. Pour the buttermilk mixture over the potatoes and mash with a potato masher until smooth. If you want them creamier, work in additional buttermilk.
4. For the meat: While the potatoes are cooking, heat a large skillet over medium-high heat. Add the oil, let it warm, then add the beef. Sprinkle the meat with salt and pepper.
5. Cook the ground beef or lamb, using a fork to crumble it as it browns, for 3 or 4 minutes. Spoon the meat into a large bowl, keeping 1 tablespoon of fat in the skillet.
6. With the skillet still over medium-high heat, add the butter and flour to the beef fat and stir them into a roux. Pour in the broth and hot sauce, whisking the whole time, until the gravy thickens, 1 to 2 minutes. Once it reaches the consistency you like, stir the meat back in.
7. For the peas: Set a medium pot over medium-high heat and add the peas and jalapeños. Stir them together and cook until the jalapeños have softened, about 3 to 4 minutes. Season with salt and pepper.
8. Heat the oven to 400 degrees. Spread the meat into an 11-by-7 glass baking dish, then add the pea pureé over it. Spoon the mashed potatoes on top.
9. Bake for 20 to 25 minutes, until everything is hot and bubbling. If you’d like more color on top, move the dish to the broiler and broil 6 to 8 inches from the heat until the potatoes are browned evenly. Serve.