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SHEPHERD'S PIE

4 servings

Finely chopped or ground lamb covered with mashed potatoes is a favorite pub food in England and Ireland. Substituting chopped or ground beef for the lamb makes thedish Cottage Pie.

Place in a large pot of cold water over medium heat:

1 1/2 pounds all-purpose potatoes, peeled and quartered

Bring to a boil and cook until tender, about 15 minutes. Drain, reserving 1/2 cup of the cooking water. Transfer the potatoes to a bowl and mash with a fork or potato ricer or masher, adding the reserved cooking water along with:

1 tablespoon butter
Salt and white pepper to taste

Beat with a wooden spoon until fluffy. Set aside. Preheat the oven to 400 F. Combine in a large skillet:

3 tablespoons vegetable oil
1 medium onion, chopped
1 carrot, chopped
1 celery rib, chopped

Cook over low-medium heat, stirring occasionally, until the vegetables are tender but not brown, 10 to 15 minutes. Increase the heat to medium and add:

2 cups finely chopped cooked lamb or 1 pound raw ground lamb

If using cooked lamb, cook, stirring, until the meat begins to brown, about 5 minutes. If using raw lamb, cook, breaking up the meat with a spoon, until the lamb loses its pink color, 5 to 10 minutes. Spoon off excess fat.

Stir in:

1 tablespoon all-purpose flour

Cook, stirring, for 2 minutes. Add:

3/4 cup beef or chicken broth
1/2 teaspoon dried thyme or 1 1/2 teaspoons chopped fresh thyme
1/2 teaspoon dried rosemary or 1 1/2 teaspoons chopped fresh rosemary
Pinch of grated or ground nutmeg
Salt and black pepper to taste

Reduce the heat to low and cook, stirring occasionally, until thickened, about 5 minutes. Transfer to a greased 9-inch pie plate or 8 x 8-inch baking dish. Spread the mashed potatoes over the top, making peaks with a fork.

Scatter over the top:

2 tablespoons butter, cut into small pieces

Bake until the potatoes are browned and the dish is heated through, 30 to 35 minutes. Let cool slightly, then serve directly from the baking dish.