1 tablespoon vegetable oil
1.5 c. pearl onions, peeled, if you can't find them use 1 large onion, peeled and chopped
1 c. baby carrots cut into about thirds or use large carrot, peeled and chopped
1 pound lamb trimmed of fat and cut into pieces about the size of a pencil eraser (or substitute ground lamb if you're 'lazy' but I don't think it tastes as good)
1 cup chicken broth
1 tablespoon tomato paste
1 teaspoon chopped fresh or 1 tbl. dry rosemary
1 tablespoon chopped Italian parsley
1 cup frozen peas
2 pounds russet potatoes, peeled and cut into chunks
6 tablespoons unsalted butter
1/2 cup milk (any fat content)
Kosher salt to taste
Preheat oven to 375°F.
In a large sauté pan over medium-high heat, heat the oil, then add the onion, carrot, and meat. Cook until browned, 8 to 10 minutes.
Drain the fat and add the broth, tomato paste, and herbs. Simmer until the juices thicken, about 10 minutes, then add the peas.
Pour the mixture into a 1 1/2-quart baking dish; set aside. You can also just cook the meat & vegis in an oven safe pan and save yourself the cleanup of a second pan.
Bring the potatoes to a boil in salted water. Cook until tender, about 20 minutes; drain.
Mash the potatoes with the butter, milk, and salt. Don't make them too smooth but you don't want large lumps.
Spread them over the meat mixture, then crosshatch the top with a fork.
Bake until golden, 30 to 35 minutes. If it's not browned at this point run it under a heated broiler for about 3 minutes to finish browning.