Shepherd's Pie

For the mashed potatoes

• 1.8kg (4 pounds) russet potatoes, cut into 1" chunks
• 1 cup aged Irish cheddar cheese
• 1 cup milk
• 3 tbsp butter
• Salt

For the filling

• 2 tbsp butter
• 200g (3-4 medium) carrot, ¼" dice
• 400g (2 small) onion, finely diced
• 4 cloves of garlic
• 6 sprigs of fresh thyme
• 3 sprigs of fresh rosemary
• 500g (little more than a pound) ground lamb
• 500g ground beef
• 4 tbsp tomato paste
• 1 cup beef stock (or water)
• 1 cup fresh parsley, chopped
• Salt

1. Preheat over to 375°F.
2. In a large pot, cover the potatoes with at least 2" of water. Bring to a boil, add salt, and cook until a knife meets no resistance (about 20 minutes).
3. Add the butter, milk, and cheese and mash the potatoes. Adjust the seasoning to taste and set aside.
4. Melt the butter in a large pan or dutch oven, and cook the carrot, onion, and garlic until softened. Add the thyme and rosemary followed by the lamb and beef. Break the meat up and cook until no pink remains.
5. Add the tomato paste followed by the the beef stock (or water) and simmer gently until much of the liquid has evaporated (15-20 minutes) .
6. Pour the filling into a 9x13" casserole pan and gently spread the mashed potatoes on top.
7. Bake until the potatoes have begun to brown and the filling is bubbling at the edges, about 30 minutes.