Irish Shepherd's Pie

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1. 1Step 1: Place the potatoes in a large pot and cover with water by a few inches. Bring to a rolling boil, then cover and lower heat to a simmer. Cook until potatoes are very tender, about 20-25 minutes.
2. 2Step 2: Drain the water and rinse potatoes with cool water until cool enough to peel. Use a sharp paring knife to nick the potato peel, then use the knife's edge to pull away the peel. The peels should come off very easily. Discard peels. Alternatively, if desired, leave the peels on and mash.
3. 3Step 3: Mash the potatoes with a masher. Stir in the butter, then add just enough milk for a good consistency. The potatoes should be neither too runny nor too dry. The full 1/2 cup may not be needed. Set aside until ready to assemble.
4. 4Step 4: While potatoes are boiling, preheat oven to 400°F.
5. 5Step 5: Heat a Dutch oven or skillet over medium-high heat. Add the ground lamb, onion, carrots, and garlic. Using a wooden spoon or spatula, break up the meat into smaller pieces as it cooks. Lower heat as necessary. Cook until lamb is no longer pink through.
6. 6Step 6: Push the meat to one side of the pan and carefully tilt the pan and spoon off any extra fat, if desired.
7. 7Step 7: Add the beef broth, tomato paste, Worcestershire sauce, herbs, salt and pepper. Lower to a simmer for 10-15 minutes to allow flavors to blend. Remove from heat.
8. 8Step 8: If not using a Dutch oven, transfer the meat mixture to a deep casserole dish or 9- by 13-inch pan. Smooth out the top of the meat.
9. 9Step 9: Spoon mashed potatoes over the meat sauce and spread to the sides of the pan. Top with the shredded cheese and bake at 400°F until bubbling all over and the cheese has browned, about 25-30 minutes.
10. 10Step 10: Let cool slightly before serving. Serve with Braised Green Cabbage, if desired.