Meat • 1 Tablespoon butter salted or unsalted • 1 Tablespoon olive oil • 1 medium yellow onion diced (140g) • 3 large carrots diced (1 ½ cup/195g) • 1 Tablespoon minced garlic about 3 cloves • 1 lb ground lamb or ground beef (453g) • 1 ½ Tablespoons tomato paste • 2 teaspoons apple cider vinegar • ¾ teaspoon salt • ¼ teaspoon ground black pepper • ½ teaspoon dried thyme • ½ teaspoon dried parsley • 2 Tablespoons all-purpose flour • 1 cup beef broth (236ml) • 2 ½ Tablespoons worcestershire sauce • ½ cup frozen peas (64g)

Mashed Potatoes • 2 lbs russet or gold potatoes peeled and cut into 1” pieces (907g) • ⅓ cup unsalted butter 5 ⅓ Tbsp/(75g) • ½ cup milk (118ml) • ¼ heaping teaspoon salt plus additional to taste • ⅛ teaspoon ground black pepper plus additional to taste • ½ cup grated parmesan cheese (40g)

Add butter and oil to a 10” (25cm) oven-safe skillet and cook over medium/high heat until butter is melted and skillet is hot. Add onions and carrots and cook until softened, about 5 minutes.

Add garlic and cook until fragrant (about 30 seconds). Add ground beef and cook, crumbling as you go, until meat is browned. Drain excess grease if/as needed.

Once beef is mostly cooked, add tomato paste, vinegar, salt, pepper, thyme and parsley and cook, stirring, until beef is completely browned.

Sprinkle flour overtop and cook, stirring, until flour is completely absorbed and then cook another 30 seconds while stirring.

While stirring, slowly drizzle in beef broth until combined (make sure to scrape the bottom of the pan!). Add worcestershire and simmer, stirring occasionally, until sauce is thickened. 

Stir in peas. Remove from heat and set aside while you prepare the potatoes.

Place potatoes in a large pot of cool water and add salt. Cook until potatoes are tender when pierced with a fork. Drain potatoes and return to pot letting them sit for a minute.

Add butter, milk, salt, pepper, and parmesan cheese and use a potato masher to mash until smooth. Taste-test and add more salt/pepper as needed.

Top the meat layer with an even layer of potatoes. If desired, rake a fork across the surface (helps promote browning).

Transfer skillet to center of 400F (205C) oven and bake for 20-25 minutes or until potatoes on top are beginning to brown. Serve warm and enjoy!