Shepherd’s Pie

1. In a large pot, bring a gallon of water and the salt to a boil over high heat. Add the potatoes to the boiling water and boil for 15 to 20 minutes, until soft; a knife should go in with almost no resistance.

2. In a small saucepan or a microwave oven, heat most of the butter and the milk together until the butter melts. Drain the potatoes well and return to the pot. Using a masher or a ricer, mash the hot potatoes until smooth, then mix in the hot butter mixture just until blended. Stir in the Cheddar, season to taste with salt and pepper, cover and set aside.

3. Heat the oven to 375 degrees. Melt the remaining butter in a large oven-safe skillet or braiser over medium heat. Add the onion, carrot, garlic, thyme and rosemary and cook, stirring often, until the onions are translucent and the carrots are just tender, about 10 minutes. Add the beef and the lamb and cook, breaking the meat up with a spoon, until it is no longer pink, then season to taste with salt and pepper.

4. Add the tomato paste and stir, cooking until it is well combined, another 2 to 3 minutes. Sprinkle the flour over the mixture and cook for 1 minute. Add the beef stock and cook, stirring, until the liquid has thickened slightly. Stir in the parsley, remove the thyme and rosemary stems, and season to taste with salt and pepper.

5. Top the meat mixture with dollops of the mashed potatoes, then spread them out over the top, or transfer the meat mixture to a casserole dish and top with the potatoes. Transfer to the oven, placing a foil-lined baking sheet underneath if needed, and bake until the potatoes have begun to brown and the edges are bubbling, about 30 minutes. Let stand at room temperature for 15 minutes before serving.