HEALTHY SPICY SHEPHERDS PIE recipes

Name: HEALTHY SPICY SHEPHERDS PIE recipes
Ingredients: 2½ pounds russet (baking) potatoes, peeled and cut into 1 -to 1½ inch chunks; ¾ cup low salt chicken broth (plus you'll need another cup of broth for the casserole); 3 tablespoons good quality olive oil; 1½ teaspoons kosher salt, or to taste; black pepper; 2 teaspoons olive oil; 1 pound ground lamb (substitute beef or turkey, if you prefer); 3 carrots, peeled and chopped (1½ cups chopped); 1 large onion, peeled and chopped (about 1½ cups chopped); 1 red bell pepper, seeded, ribs removed, chopped; 2 small or 1 large zucchini, chopped or finely diced (1½ cups); 3 medium garlic cloves, minced (1 tablespoon plus 1 teaspoon); 1 cup low-salt chicken broth (I recommend Swanson's low salt); 3 tablespoons tomato paste (I recommend organic or San Marzano); 2 teaspoons kosher salt; ½ teaspoon dried thyme; ¼ to ½ teaspoon cayenne pepper (depending on how hot you like it); 1 bay leaf; ½ cup frozen petit peas, thawed; ½ cup frozen sweet corn, thawed (I recommend organic)