I found out if you use beef, it's Cottage Pie. If you use lamb, it's Shepherd's Pie.
3 Tbsp. oil
2 lbs. ground beef salt and ground pepper
1 medium onion, chopped
2 carrots, peeled and diced
2 Tbsp. minced fresh cilantro (use parsley if you don't like cilantro)
1 tsp. minced fresh thyme
garlic powder (I don't measure)
1 1/2 Tbsp. all-purpose flour
3 c. beef broth (or 3 bouillon cubes mixed with 3 c. boiling water)
2 lbs. russet potatoes, peeled and cut into 1 in. pieces
1/2 c. milk
2 Tbsp. butter
In a large skillet over medium heat, 2 Tbsp. of the oil. Add the beef and cook for 5-7 minutes, or until browned. Season with salt and pepper. Remove from the heat, and with a slotted spoon, transfer the meat to a large bowl. Get rid of the grease.
Add the remaining 1 Tbsp. of oil to the pan. Stir in the onion and cook for 3-5 minutes, or until the onion is soft but not browned. Add the carrots, cilantro, garlic, and thyme, and cook, stirring once or twice, for 2-3 minutes, or until the vegetables are coated with oil. Stir in the flour, cook for 1-2 minutes, then add the stock/broth. Bring to a boil. Add the meat, reduce the heat to low, and simmer, uncovered, stirring occasionally, for 20-25 minutes, or until the beef is tender and the sauce is thickened. Season again with salt and pepper.
Preheat the over to 425 degrees F.
To make the topping: In a large saucepan over medium heat, cook the potatoes in boiling salted water for 12-15 minutes, or until tender. Drain and mash. Add the milk and butter, and stir until smooth.
Transfer the stew to a large casserole dish. Decoratively spread or pipe the mashed potatoes over the meat mixture and bake for 10-12 minutes, or until the mixture is hot. Serve.