Shepherd's Pie

Method

1. 1

   Boil the potatoes in salted water until a knife meets no resistance, about 15 minutes. Drain them well. Mash with 2 tablespoons of the butter, the warm milk, and 1 teaspoon of the salt. They should be spreadable, not soupy.

2. 2

   Heat the oven to 400°F. Brown the beef in a wide skillet with the remaining salt, breaking it up, until no pink remains, about 8 minutes. Spoon off the excess fat, leaving about 1 tablespoon. Add the onion and carrots and cook 5 minutes.

3. 3

   Stir in the flour for 1 minute. Add the broth, thyme, and pepper. Simmer until the sauce thickens and the carrots are nearly tender, about 8 minutes. Stir in the peas. The beef is done when no pink remains, which is past 160°F.

4. 4

   Spread the meat in a 9-by-13-inch pan, or a deep skillet. Spread the potatoes over the top and rough them with a fork. Dot with the remaining butter. Bake 20 to 25 minutes, until the filling bubbles at the edge and the top is spotted brown.

From the kitchen

• Lamb is the older shepherd's pie. Beef is what most farmhouse kitchens actually have. Either is honest if you name it.
• Wet potatoes make a sliding lid. Drain them until the steam slows.