Comforting Shepherd's Pie

First, prepare the mashed potatoes. Place peeled and cubed potatoes in a large pot, cover with cold salted water, and bring to a boil. Cook until fork-tender, about 15-20 minutes. Drain well.

Mash the potatoes until smooth. Add butter and warm heavy cream, and continue to mix until creamy. Season with salt and pepper to taste. Set aside.

For the filling, heat olive oil in a large skillet over medium-high heat. Add the diced onion and carrots and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

Add the ground lamb to the skillet and cook, breaking it up with a spoon, until browned. Drain off any excess fat. Stir in the flour and tomato paste and cook for 1 minute.

Pour in the beef broth and Worcestershire sauce. Bring to a simmer and cook until the sauce has thickened, about 5-7 minutes. Stir in the frozen peas and season with salt and pepper.

Preheat your oven to 400°F (200°C). Divide the meat filling between two individual oven-safe skillets or a single larger baking dish.

Transfer the mashed potatoes to a piping bag fitted with a large star tip. Pipe the potatoes over the meat filling. If desired, sprinkle with shredded cheddar cheese.

Place the dishes on a baking sheet and bake for 20-25 minutes, or until the filling is bubbly and the potato topping is golden brown.

Let the shepherd's pie rest for a few minutes before garnishing with flaky sea salt, freshly cracked black pepper, and chopped fresh chives. Serve warm.