Hearty Shepherd's Pie

Preheat your oven to 200°C (400°F).

In a Chasseur low casserole pan, brown the ground lamb or beef over medium heat. Drain any excess fat.

Add the chopped onion, diced carrots, and minced garlic to the meat. Cook until the vegetables are softened.

Stir in the tomato paste and flour, ensuring they are well combined with the meat and vegetables.

Pour in the beef broth, add Worcestershire sauce and chopped rosemary. Allow the mixture to simmer until it thickens. Season with salt and pepper to taste.

Add the peas and corn kernels to the mixture, stirring until evenly distributed. Simmer for an additional 5 minutes.

While the filling simmers, boil the peeled and cut potatoes in a separate pot until they are fork-tender. Drain and mash them with butter, milk, salt, and pepper until smooth.

Spread the mashed potatoes over the meat and vegetable mixture in the Chasseur low casserole pan, creating an even layer.

Use a fork to create a decorative pattern on the surface of the mashed potatoes.

Place the casserole pan (without lid) in the preheated oven and bake for about 20-25 minutes or until the top is golden brown.

Once baked, let it cool for a few minutes before serving. Enjoy your delicious Shepherd's Pie straight from the Chasseur low casserole pan!