Shepherd's Pie

Place the peeled and cubed potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook until the potatoes are fork-tender, about 15-20 minutes.

While the potatoes are boiling, prepare the meat filling. Heat olive oil and 1 tbsp of butter in a large skillet over medium-high heat. Add the diced onion and sauté until softened and translucent, about 5-7 minutes.

Stir in the tomato paste and minced garlic, and cook for another minute until fragrant. Add the chopped fresh thyme and rosemary.

Add the ground lamb to the skillet. Break it up with a spoon and cook until browned all over.

Season the meat with salt, black pepper, smoked paprika, and optional red pepper flakes. Stir to combine.

In a small bowl, whisk together the beef broth and cornstarch until smooth. Pour the mixture into the skillet along with the Worcestershire sauce. Bring to a simmer and cook until the sauce has thickened slightly.

Stir in the frozen peas, diced carrots, and chopped parsley. Cook for another 2-3 minutes. Taste and adjust seasoning if needed, then remove from heat.

Drain the cooked potatoes well. Pass them through a potato ricer or mash them thoroughly in the pot.

Add the warmed half-and-half, 1/2 cup of butter, grated Parmesan cheese, and salt to the potatoes. Mix until smooth and creamy.

Preheat your oven's broiler on low. Divide the meat filling among two small oven-safe skillets or one larger baking dish.

Top the meat filling with the mashed potatoes. You can spoon it on or pipe it for a decorative look.

Drizzle the melted butter over the mashed potatoes.

Place the dish(es) in the oven and broil on low until the potato topping is golden brown and bubbly, about 5-10 minutes. Keep a close eye on it to prevent burning.

Remove from the oven and let it rest for a few minutes. Garnish with fresh chives, flaky sea salt, and a crack of black pepper before serving.