Shepherds Pies with Lamb

countryliving.com

Becky Holliday

Individual and substitute ground beef

2 tbsp. olive oil

1 ½ lb. ground lamb

3 carrots, cut into 1⁄4-inch rounds

2 leeks, cut into 1⁄4-inch rounds

½ lb. red Swiss chard, thick ribs removed, leaves cut into 2-inch pieces

1 c. frozen peas

1 ½ c. beef gravy

Kosher salt and freshly ground pepper

1 ½ lb. russet potatoes, peeled and cut into 2 ½-inch rounds

5 tbsp. unsalted butter

¼ c. milk, plus more if needed

2 tbsp. freshly grated horseradish

2 slices country white bread, crusts removed, bread cut into 2-inch pieces

2 oz. Parmesan, grated (½ cup)

Directions at countryliving.com

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