Recipes from the Twit Army Mess Hall - Shepherd's Pie

Ingredients
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

Preparation
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.

Serves 4.

Recipes from the Twit Army Mess Hall - Chicken Stuffed with Almonds & Olives

4 boneless chicken thighs
2 tablespoons unsalted butter
1/4 cup whole almonds with skins
2 tablespoons chopped fresh flat-leaf parsley

Preparation
Pat chicken , Stuff the cavity where the bone was with 1 1/2 teaspoons olives, then season with salt and pepper and reroll the thigh (secure with toothpicks if necessary but I normally don't.
Heat 1 tablespoon butter in a 12-inch nonstick skillet over moderate heat until foam subsides, then toast almonds, stirring often, until a few shades darker, 5 to 8 minutes. Transfer with a slotted spoon to a cutting board to cool (do not clean skillet).
Increase heat to moderately high, then add chicken to butter remaining in skillet and sprinkle with remaining olives. Sauté chicken browned, 8 to 10 minutes. Turn chicken breasts over and cook, covered, over moderate heat until just cooked through, 5 to 7 minutes more, then transfer with tongs to plates.
While chicken is cooking, chop almonds.
Add remaining tablespoon butter and 3 tablespoons water to skillet and heat, stirring, until butter is melted. Stir in almonds, parsley, and pepper to taste. Spoon sauce over chicken.

Serves 4