Classic Shepherds Pie with a Potato and Buttermilk Crust

Instructions

Preheat oven to 375˚F.

In a large pot, cook the potatoes in enough lightly salted boiling water to cover for 15 to 20 minutes or until tender when pierced with a fork. Drain the potatoes.

In a large bowl, mash the potatoes together with the dressing until smooth and set aside.

In a large skillet, over medium-high heat, heat the oil and add the onion and carrots, and cook for 5 to 7 minutes or until the onions have wilted slightly.

Add the meat to the onion mixture and cook for another 5 minutes, breaking up any clumps with a wooden spatula, until the meat is nicely browned.

Drain the fat from the meat mixture and stir in the peas and tomato paste and stir until well mixed.

Pour the mixture into a 1½-quart baking dish.

Spread the potatoes evenly over the meat mixture.

Bake uncovered for 30 minutes or until golden.