Name: Shepherd’s pie with chipotle-Cheddar mashed potatoes
Yield: 8
Ingredients: 2 ½ pounds (3 or 4) Russet potatoes, peeled and cut into 2-inch cubes; Kosher salt; Black pepper; 4 tablespoons unsalted butter; 2 cloves garlic, minced; 8 ounces (1 cup) shredded white Cheddar cheese; ½ cup half and half; 1 chipotle chile in adobo, finely chopped; 1 tablespoon safflower oil; ½ medium yellow onion, diced; 1 medium carrot, peeled and diced; 2 cloves garlic, minced; 1 ½ pounds lean ground beef; 2 teaspoons ground cumin; 2 teaspoons dried oregano; ½ teaspoon smoked paprika; ½ teaspoon black pepper; ¼ teaspoon cayenne; 8 ounces canned tomato sauce; 2 teaspoons Worcestershire sauce; ½ cup chopped cilantro, plus more for garnishing; Salt; 2 tablespoons freshly squeezed lime juice