Shepherd's Pie

Preheat the oven to 400°F (400°F).

Pierce the potatoes with a fork, brush them with olive oil, and place on a baking sheet; bake for about 60 minutes, or until tender when pierced.

While the potatoes bake, heat a large skillet over medium heat and add a drizzle of olive oil.

Add the lamb mince to the skillet and brown, breaking it up with a spoon, until fully cooked, about 5–7 minutes.

Stir in the chopped onion, carrots, rosemary, thyme, and minced garlic; sauté until the vegetables are softened, about 5 minutes.

Mix in the tomato paste, then pour in the stout; simmer, stirring occasionally, until the liquid reduces and the mixture thickens into a rich ragu, about 10 minutes.

Fold the frozen peas into the ragu, season with salt and pepper to taste, and set the filling aside.

When the potatoes are done, remove them from the oven, let cool slightly, then cut each in half and scoop out the flesh into a bowl.

Pass the potato flesh through a ricer or mash until smooth; add butter and milk, mixing until the mash is creamy and seasoned with salt and pepper.

Spread the lamb ragu evenly in a 9‑inch (23 cm) baking dish.

Top the ragu with the creamy mashed potatoes, smoothing the surface with a spatula.

Optionally sprinkle a few extra chopped onions or fresh herbs over the top for added flavor and color.

Bake the assembled pie in the preheated oven for 15–20 minutes, until the potato topping is golden brown and the edges are bubbling.

Remove from the oven and let the shepherd's pie rest for 5 minutes before serving.