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Shepherd’s Pie


4 pounds russet potatoes

1 pound ground beef

8 ounces ground lamb

1 teaspoon salt

1 tablespoon extra-virgin olive oil

1 tablespoon unsalted butter

cups diced onion

1 teaspoon crushed garlic

¾ cup diced carrots

1 teaspoon salt

½ teaspoon black pepper

2 thyme sprigs

1 bay leaf

2 tablespoons tomato paste

2 tablespoons all-purpose flour

cup white wine

cups beef broth

1 tablespoon Worcestershire sauce

1 cup frozen peas

½ cup heavy whipping cream

4 tablespoons unsalted butter

2 teaspoons salt

cups shredded white cheddar cheese

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