New Zealand Lamb and Kumara Shepherd's Pie

Ingredients

• 2 lb orange sweet potatoes, peeled and cubed
• 3 tbsp unsalted butter
• 1/3 cup milk
• 1 tsp kosher salt, divided
• 1 tbsp olive oil
• 1 1/4 lb ground lamb
• 1 yellow onion, diced
• 2 carrots, diced
• 2 garlic cloves, minced
• 1 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 cup beef broth
• 1 cup frozen peas and black pepper

Steps

1. Heat the oven to 400°F. Boil sweet potatoes until very tender, 15 to 18 minutes; drain and mash with butter, milk and half the salt.
2. Heat oil in a skillet and cook lamb, onion and carrots until lamb reaches 160°F. Add garlic and tomato paste for 1 minute.
3. Add Worcestershire sauce and broth; simmer until thick. Fold in peas and season with remaining salt and pepper.
4. Spread lamb filling in a 2-quart baking dish, top with kumara mash, and rough up the surface with a fork.
5. Bake until the filling bubbles and topping is lightly browned, 18 to 20 minutes. Rest 5 minutes before serving.

Allergen note: Contains milk and may contain fish if Worcestershire sauce is used; check labels.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.