Shepherd’s Pie

• Wash and cut the potatoes in half and place in a large pot of salted water. (I don't peel the Yukon Gold potatoes because I like the texture with the skins. If you don't peel them first)
  
• Bring the pot to a boil and cook for 20 minutes or until the potatoes are fork tender and drain
  
• Heat the milk and butter in the microwave or small sauté pan. Adding the hot milk to the hot potatoes will create a nice creamy consistency
  
• Place the potatoes back in the pot and begin to add the hot milk/butter mixture. Mash by hand
  
• Add the the sour cream, salt and pepper and mash to combine
  
• Add more milk/butter as needed and stir until the potatoes are nice and creamy. Taste and adjust the seasonings. Cover the pot
  

Make the meat filling

• Preheat the oven to 375 degrees
• chop the garlic, onions and carrots
  
• Heat the olive oil in a large sauté pan
  
• Add the chopped onions and carrots to the pan and sauté until they begin to soften - about 6 minutes
  
• Add the chopped garlic, oregano, thyme, salt and pepper and sauté for another 30 seconds
  
• Add the meat to the pan and break it up with a wooden spoon
  
• Sauté the meat until it's cooked through - about 6-7 minutes and add the tomato paste
  
• Add the chicken broth and reduce the heat. Simmer until the sauce begins to thicken - about 10 minutes, then add the peas
  
• Cook for a couple more minutes, until the peas have heated through
  

Assemble the Shepherd's Pies

• Place the meat mixture into 6 small baking dishes (or one large baking pan)
  
• Add the mashed potatoes on top of the meat mixture
  
• Bake for 20-30 minutes depending on the size of the Shepherd's Pies - until the filling is piping hot and the potatoes have browned
  
• Serve to all your favorite people and enjoy! Everyone's Irish when it comes to Shepherd's Pie