1.5-2 lbs russet potatoes
1/2 large white onion, chopped
2 medium carrots, peeled finely diced
4 cloves garlic, minced
1.5 lbs ground lamb
2 tbsp all-purpose flour
1 cup chicken broth
1 tbsp tomato paste
2 large pinches herbs de provence
1 tbsp Worcestershire sauce
1/4 cup half-and-half
4 tbsp butter
1/2 cup frozen peas
canola oil
2 large pinches kosher salt, for the filling
1 medium pinch MSG, for the filling
2 large pinches kosher salt, for the potatoes
1 large pinch black pepper, for the filling
1 large pinch black pepper, for the potatoes

1 5-2 lbs russet potatoes 1/2 large white onion, chopped 2 medium carrots, peeled finely diced 4 cloves garlic, minced 1 5 lbs ground lamb 2 tbsp all-purpose flour 1 cup chicken broth 1 tbsp tomato paste 2 large pinches herbs de provence 1 tbsp Worcestershire sauce 1/4 cup half-and-half 4 tbsp butter 1/2 cup frozen peas 2 large pinches kosher salt, for the filling 1 medium pinch MSG, for the filling 2 large pinches kosher salt, for the potatoes 1 large pinch black pepper, for the filling 1 large pinch black pepper, for the potatoes

1. Peel the potatoes and cut them into 1/2-inch dice. Put them in a medium saucepan and cover with cold water. Set said pan over high heat, cover and bring to a boil. Uncover, drop the heat to maintain a simmer, and cook until tender, 10 to 15 minutes.

2. Heat the oil in an 11-inch cast iron pan over medium-high heat until shimmering.

3. Add the onion and carrots and saute just until they begin to take on color, 3 to 4 minutes. While sauteeing, mix the tomato paste, broth, Worcestershire sauce, and herbs de provence in a separate bowl.

4. Add the garlic and stir to combine.

5. Add the meat, salt and pepper, and cook until browned and cooked through, approximately 3 minutes. Drain a good amount of the grease into an empty can (perhaps the tomato paste can).

6. Sprinkle the meat with the flour, toss to coat, and continue to cook for another minute.

7. Add the tomato paste, broth, Worcestershire sauce, and herbs mixture to the meat mixture and stir to combine.

8. Bring to a boil, then decrease the heat to low, cover, and simmer slowly until the sauce is thickened slightly, 10 to 12 minutes.

9. Preheat oven to 400.

10. Combine the half-and-half and butter in a microwave-safe container and nuke till warmed through, about 40 seconds.

11. Drain the potatoes and return them to the saucepan or a large bowl (that can stand up to a mixer).

12. Mash the potatoes (a masher is an excellent tool for this, though a hand mixer will also do), then add the hot half-and-half mixture, as well as the salt and pepper. Mash to smoothness.

13. Add the peas to the meat mixture and spread evenly in a 7-by-11-inch glass baking dish or the cast iron pan used for cooking.

14. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling over, and smooth the top with a rubber spatula.

15. Place on a half sheet pan lined with parchment paper on the middle rack of the oven and bake for 25 minutes, or just until the potatoes begin to brown. Optionally broil for 3 minutes to crisp up the potatoes. Remove to a cooling rack and let rest for at least 15 minutes before serving.