Classic Shepherd's Pie

1. Prepare the Mashed Potatoes:

• Place the cubed potatoes in a large pot and cover with cold, salted water. Bring to a boil, then reduce the heat and simmer until the potatoes are fork-tender, about 15-20 minutes.

• Drain the potatoes well and return them to the hot pot. Let them sit for a minute to steam dry, which helps prevent a watery mash.

• Add the softened butter, warm half-and-half, salt, and pepper. Mash until smooth and creamy. If using, stir in the shredded cheese until melted and fully incorporated. Cover and set aside.

2. Make the Meat Filling:

• Preheat your oven to 400°F (200°C).

• In a large, deep skillet or Dutch oven, heat the olive oil over medium-high heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables begin to soften, about 5-7 minutes.

• Add the ground lamb or beef to the skillet. Cook, breaking up the meat with a wooden spoon, until it is browned and no longer pink. Drain any excess fat from the pan.

• Stir in the minced garlic and cook for another minute until fragrant.

• Add the flour and tomato paste to the meat mixture. Stir well and cook for 1-2 minutes to toast the flour and cook out the raw flavor of the tomato paste.

• Pour in the red wine (if using) and scrape up any browned bits from the bottom of the pan. Let the wine reduce for 2-3 minutes.

• Add the beef stock, Worcestershire sauce, dried thyme, and rosemary. Season with salt and pepper. Bring the mixture to a simmer and let it cook for about 10 minutes, or until the sauce has thickened into a rich gravy.

• Stir in the frozen peas and corn and cook for another 2-3 minutes. Taste the filling and adjust the seasoning as needed.

3. Assemble and Bake:

• Pour the meat and vegetable filling into a 9x13-inch baking dish or a similar-sized casserole dish.

• Spoon the prepared mashed potatoes over the top of the filling. Use a spatula to spread the potatoes evenly to the edges of the dish. For a classic look, you can use the tines of a fork to create a decorative pattern on the surface of the potatoes.

• Place the dish on a baking sheet to catch any drips and bake for 25-30 minutes, or until the filling is bubbling and the potato topping is golden brown.

• For an even crispier top, you can turn on the broiler for the last 2-3 minutes of cooking, but watch it very carefully to prevent burning.

• Let the shepherd's pie cool for about 10-15 minutes before serving. This allows the filling to set and makes it easier to serve.