Shepherd's Pies

Directions

1. 1
   Preheat oven to 425 degrees.
2. 2
   Heat a large skillet over high heat.
3. 3
   In two batches, cook lamb until no longer pink, about 5 minutes per batch.
4. 4
   Transfer lamb to a colander set in a bowl; let fat drain off and discard.
5. 5
   Add 1/3 cup water to the skillet, scraping up browned bits with a wooden spoon.
6. 6
   Reduce heat to medium; add onion and carrots.
7. 7
   Cook, stirring occasionally, until softened, about 5 minutes.
8. 8
   Stir in tomato paste.
9. 9
   Add flour; cook, stirring for 2 minutes.
10. 10
    Add Worcestershire sauce, 2 cups water, and lamb.
11. 11
    Season with salt, pepper and garlic salt.
12. 12
    Simmer until thickened, stirring occasionally, about 10 minutes.
13. 13
    Stir in peas; cook 1 minute.
14. 14
    Divide among eight 8-ounce ramekins or two 9-inch glass pie dishes.
15. 15
    Meanwhile, in a medium saucepan, cover potatoes with salted water by 1 inch; bring to a boil.
16. 16
    Reduce heat; simmer until fork-tender, 15 to 20 minutes.
17. 17
    Drain.
18. 18
    Add cream and butter to potatoes and mash until fluffy and smooth.
19. 19
    Season with 2 teaspoons salt and 1/4 teaspoon pepper.
20. 20
    Spread over pies; use a fork to make peaks.
21. 21
    Bake on a baking sheet until tops are almost browned, 20 minutes.
22. 22
    About 5 minutes before the pie is finished baking, top with cheddar, if desired.
23. 23
    Cool slightly; serve.