Shepherd's Pie

INGREDIENTS

• 2 pounds russet potatoes, peeled and cut into chunks
• 1 cup frozen peas
• 1 cup beef or chicken broth
• 1 tablespoon tomato paste
• 1 pound ground lamb (or substitute half with another ground meat)
• 1 tablespoon chopped Italian parsley
• 6 tablespoons unsalted butter
• 1/2 cup milk (any fat content)
• 1 teaspoon chopped fresh or dry rosemary
• 1 large onion, peeled and chopped
• Kosher salt to taste
• 1 large carrot, peeled and chopped
• 1 tablespoon vegetable oil