Classic Shepherd's Pie

Begin by placing the potatoes in a large saucepan, then add sufficient water to cover them by 2 inches. Stir in 1 tablespoon of salt and place the pot over medium-high heat; bring the mixture to a rolling boil. Continue cooking until the potatoes are tender enough to be pierced with a fork, approximately 10 minutes. Remove from heat and drain the excess water.

Next, return the potatoes to the same saucepan and set it over the burner. Add 2 tablespoons of milk and 2 tablespoons of butter, allowing the butter to melt due to residual heat. Use a potato masher to mash the potatoes until they reach a smooth consistency. Then, stir in 1/2 teaspoon of salt, 1/4 teaspoon of pepper, Cheddar cheese, and a spoonful of sour cream. Set the potato mixture aside while you prepare the filling.

Preheat your oven to 375 degrees F (190 degrees C). Grease a 9x13-inch casserole dish with some oil to prevent the food from sticking.

In a large skillet, heat 1 tablespoon of olive oil and the remaining 1 tablespoon of butter over medium-high heat. Add an onion and a carrot, then cook, stirring constantly, until the onion begins to soften, approximately 5 minutes.

Add some lamb and beef to the skillet, then cook, breaking up the meat with a spoon and stirring frequently until it is browned, about 5 minutes. Sprinkle the meat mixture with flour, a pinch of salt and pepper, some rosemary, and thyme. Cook, stirring constantly, for 2 minutes.

Add beef stock, tomato paste, and Worcestershire sauce to the skillet; cook, scraping any flavorful bits from the bottom of the pan. Bring the mixture to a simmer and continue cooking until it thickens and the vegetables are tender, approximately 8 minutes. Stir in some peas. Transfer the meat mixture to the prepared casserole dish and top it with the prepared mashed potatoes.

Finally, bake the casserole in the preheated oven until it is golden and bubbly around the edges, approximately 25 to 30 minutes. Sprinkle some parsley on top and serve hot.