Cottage Pie or Shepherd's Pie

• 4 cups cooked potato
• 2 Tbsp unsalted butter, at room temperature
• 1 Tbsp vegetable oil
• 1/2 tsp dried rosemay
• 1/2 tsp dried thyme
• 1/2 tsp ground nutmeg
• 1/2 cup chopped onion
• 1/2 cup chopped carrot
• 1 lb ground beef or ground lamb
• 1 cup canned crushed tomatoes or tomato puree
• 1/2 cup fresh or frozen green peas
• 1 tsp salt
• 2 Tbsp Worcestershire sauce

Boil the potatoes.

Add the butter to the potatoes and mash them until they are no longer lumpy. Set them aside.

Preheat the oven to 425 F. Warm the oil in a large skillet over medium heat and add the rosemary, thyme, and nutmeg. Cook, stirring, until the spices are coated with oil and there are no dry spots, about 1 minute. Add the onion and carrot and continue cooking, stirring occasionally, until they begin to brown at the edges, about 10 minutes.

Mix in the ground beef or lamb. Cook until the meat begins to brown, stirring occasionally with a wooden spoon to prevent the meat from forming clumps, about 15 minutes. Mix in the tomato, peas, salt, and Worcestershire sauce, give the mixture a couple of stirs to make sure it's all well combined, and then remove from the heat and set aside.

Oil a 2-quart casserole and spread out the meat mixture over the bottom of the dish. Cover the meat with an even layer of the mashed potato. Bake, uncovered, for 45 minutes, or until the potato is just browned. Remove from the oven and let cool for 10 minutes before serving. Serve warm.

Makes 6 servings, 8/10 WW PointsPlus for 90%/10% beef or