Ingredients:
For the Filling:
- 1½ lbs ground lamb
- 1 small onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 cup frozen peas
- 2 tbsp tomato paste
- 1½ cups beef or lamb broth
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- ½ tsp black pepper
- Salt, to taste
- 2 tbsp butter or olive oil
For the Mashed Potato Topping:
- 2½ lbs potatoes, peeled and cubed
- 4 tbsp unsalted butter
- ½ cup warm milk
- ½ cup shredded cheddar cheese, optional
- Salt and black pepper, to taste
Method:
- Preheat the oven to 400°F (200°C). Grease a 9×13-inch baking dish.
- Boil the potatoes in salted water for 15–20 minutes, until fork-tender. Drain, then mash with butter, warm milk, salt, and pepper. Stir in cheddar cheese if desired.
- Heat the butter or oil in a large skillet over medium-high heat. Add the ground lamb and onion and cook for 6–8 minutes, breaking up the meat, until browned.
- Add the carrots and celery and cook for 4–5 minutes. Stir in the garlic and cook for another minute.
- Add the tomato paste, thyme, rosemary, Worcestershire sauce, black pepper, and salt. Cook for 1–2 minutes.
- Pour in the broth and bring to a gentle simmer. Cook for 8–10 minutes, until the gravy thickens slightly.
- Stir in the frozen peas and cook for another 2–3 minutes.
- Transfer the meat mixture to the prepared baking dish and spread the mashed potatoes evenly over the top. Use a fork to create ridges that will become golden and crispy.
- Bake uncovered for 25–30 minutes, until bubbling around the edges and golden brown on top.
- Let it rest for 10 minutes before serving. Enjoy this hearty classic with a side of green vegetables!
