Shepherd's Pie

Filling - keep in mind that the gravy will continue to thicken up under the broiler and as it cools. Remove from heat to cover with potatoes when you have just a bit too much gravy. If you have any fresh rosemary on hand, feel free to add some in.
Topping - you will want the mashed potatoes to be pretty thick, but remember that mashed potatoes also thicken up. I don't bother to push the potatoes to the edge. I leave about an inch border.

Filling:
1 tablespoon olive oil
1 1/2 pounds lean ground beef
4 medium carrots, diced
1 large onion , diced
2 garlic cloves, minced
2 teaspoons minced fresh thyme leaves
1 tablespoon Worcestershire sauce
1 tablespoon tomato paste

1/4 cup flour
1/4 cup heavy cream, optional
1 (15-ounce) can beef broth
1 cup frozen peas
Salt and pepper

Topping:
2 1/2 pounds russet potatoes, peeled and sliced (thin slices of potatoes cook faster)
2 tablespoons butter
Salt and pepper
1/3 milk or heavy cream (heavy cream is awesome, but fattening, so I usually just use 1% milk)
1/4 cup sour cream (makes it oh so creamy)

Directions:
1.  For the filling - Heat oil in large skillet over medium-high heat until foaming. Add meat, 1/2 teaspoon salt, and 1/2 teaspoon pepper and cook, breaking up meat into small pieces with wooden spoon, until browned, about 12 minutes. Add onion and carrots and cook until soft, about 8 minutes. Add garlic, thyme, and Worcestershire sauce and cook 1 minute. Add flour and tomato paste and cook about 1 minute.

2.  Add cream and cook 1 minute. Add broth and simmer over medium heat, stirring frequently, until mixture is thick but still saucy, about 10 minutes. Remove from heat, stir in peas, adjust seasonings. You can add potatoes to filling in skillet or put into a casserole dish.

3.  For the topping - Bring potatoes, 1/2 teaspoon salt, and water to cover to boil in large saucepan over high heat. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain potatoes, return to saucepan, and mash potatoes with butter, cream, and sour cream until smooth. Season with salt and pepper.

4.  Adjust oven rack to upper-middle position and heat oven to 375 degrees. Spread potatoes over filling, using spatula to smooth top. Bake until filling is bubbling, about 15 minutes. Turn on broiler and cook until top is golden brown, 3 to 5 minutes. Remove from oven and cool 10 minutes.

Bon Appetit!