Directions

1. Preheat your oven to 375°F (190°C).

2. Stab the potatoes a couple of times before wrapping them in a paper towel and microwaving them for 4 minutes on each side
3. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and diced carrot and cook until they start to soften, about 5 minutes.
4. Add the ground beef or lamb to the skillet. Cook until browned, breaking it up with a spoon as it cooks. Drain any excess fat.
5. Stir in the peas, Le Sauce & Co. Beefy French Onion Gourmet Gravy, and dried thyme (if using). Season with salt and pepper to taste. Let the mixture simmer for 5 minutes until heated through and slightly thickened.
6. Once the potatoes are done in the microwave and soft, slice them evenly
7. Divide the meat mixture evenly between two small oven-safe dishes or ramekins.
8. Top each dish with an equal amount of sliced potatoes, spreading them out to cover the meat mixture completely.
9. If using, place the torn mozzarella cheese all over the top of the potatoes.
10. Place the dishes on a baking sheet to catch any overflow. Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and the filling is bubbling around the edges.
11. Allow the shepherd's pies to cool for a few minutes before serving. This helps the filling set and makes them easier to eat.