Shepherd's Pie

1 tablespoon vegetable oil
1 large onion, peeled and chopped
1 large carrot, peeled and chopped
1 pound ground lamb (or substitute half with another ground meat)
1 cup beef or chicken broth
1 tablespoon tomato paste
1 teaspoon chopped fresh or 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
Kosher salt to taste

Preheat oven to 375F. In a large saute 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.

Meanwhile, 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. Spread them over the meat mixture, then crosshatch
the top with a fork. Bake until golden, 30 to 35 minutes.