Fast Shepherd's Pie

Ingredients

• 6 ounce baby carrots peeled
• 0.5 teaspoon pepper black freshly ground
• 2 tablespoons butter 
• 0.3 cup wine dry red
• 2 tablespoons flour all-purpose
• 1.5 teaspoons rosemary leaves fresh chopped
• 1.5 tablespoons thyme sprigs fresh chopped
• 0.8 teaspoon kosher salt divided
• 6  lamb loin chops cut into bite-sized pieces
• 0.5 cup milk 2% reduced-fat
• 2 cups beef broth fat-free
• 1 tablespoon olive oil 
• 1 cup onion chopped
• 1 cup peas frozen english
• 24 ounce potatoes frozen mashed (such as Ore Ida Steam n' Mash)
• 1 tablespoon tomato paste 

Equipment

• frying pan
• casserole dish
• broiler
• microwave
• slotted spoon
• dutch oven

Directions

1. Preheat broiler to high.
2. Microwave potatoes according to package directions; stir in milk, butter, and 1/4 teaspoon salt.
3. While potatoes cook, heat a Dutch oven over medium-high heat.
4. Add oil to pan; swirl to coat.
5. Sprinkle lamb evenly with remaining 1/2 teaspoon salt and pepper.
6. Add lamb to pan; saut 4 minutes, turning to brown on all sides.
7. Remove lamb from pan with a slotted spoon.
8. Add onion to pan, and saut for 4 minutes, stirring occasionally.
9. While onion cooks, microwave carrots at HIGH for 1 1/2 minutes.
10. Remove carrots from bag; slice diagonally into 1/2-inch pieces. Stir tomato paste into onions in pan; cook 1 minute, stirring frequently.
11. Add wine; cook 2 minutes or until liquid almost evaporates, scraping pan to loosen browned bits.
12. Add flour; cook 1 minute, stirring constantly. Gradually add broth, stirring constantly. Stir in sliced carrots, peas, and herbs. Bring to a boil; cook 4 minutes or until slightly thick, stirring occasionally.
13. Remove from heat; stir in browned lamb.
14. Spoon lamb mixture into a 2-quart broiler-safe ceramic casserole dish; top with mashed potato mixture. Broil 4 minutes or until lightly browned on top.