Ingredients
1 pound ground lamb or beef2 medium carrots, finely chopped1 medium onion, finely chopped2 tablespoons all-purpose flour2 tablespoons minced fresh parsley1 tablespoon Italian seasoning3/4 teaspoon salt1/4 teaspoon pepper1-1/2 cups reduced-sodium beef broth2 tablespoons dry red wine or additional reduced-sodium beef broth1 tablespoon tomato paste1 teaspoon brown sugar1/2 cup frozen peasTOPPING:4 medium potatoes, peeled and cubed1/2 cup 2% milk1/4 cup butter, cubed3/4 cup shredded cheddar cheese, divided1/4 teaspoon salt1/8 teaspoon pepper
Preparation
In a large skillet, cook lamb, carrots and onion over medium heat until meat is no longer pink and vegetables are tender; drain. Stir in flour, parsley, Italian seasoning, salt and pepper until blended. Gradually add broth and wine; stir in tomato paste and brown sugar. Bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until thickened, stirring occasionally. Stir in peas.
Meanwhile, place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook 10-15 minutes or until tender.
Preheat oven to 400°. Transfer meat mixture into a greased 9-in. deep-dish pie plate. Drain potatoes; mash with milk and butter. Stir in 1/2 cup cheese, salt and pepper. Spread over meat mixture; sprinkle with remaining cheese.
Place pie plate on a foil-lined baking sheet (plate will be full). Bake 20-25 minutes or until the top is golden brown.
