Ingredients:

  • 1 lb (450g) ground lamb (or beef, if preferred)
  • 1 medium onion, diced
  • 2 carrots, diced
  • 2 garlic cloves, minced
  • 1 cup (150g) frozen peas
  • 2 tablespoons (30ml) tomato paste
  • 1 teaspoon (5g) Worcestershire sauce
  • 1 teaspoon (5g) dried thyme
  • 1 teaspoon (5g) dried rosemary
  • Salt and pepper to taste
  • 1 cup (240ml) beef or vegetable stock
  • 2 lbs (900g) russet potatoes, peeled and quartered
  • 4 tablespoons (56g) unsalted butter
  • ½ cup (120ml) whole milk
  • Salt to taste

Instructions:

  1. Boil quartered potatoes in salted water until tender (approx. 15-20 minutes). Drain and return to pot.
  2. Add butter and milk to the potatoes. Mash until smooth. Season with salt to taste. Set aside.
  3. In a large skillet, brown the ground lamb over medium heat; drain excess fat. Add onion and carrots; sauté until softened (about 5-7 minutes).
  4. Stir in garlic, tomato paste, Worcestershire sauce, and herbs. Add stock and peas; simmer for 5-10 minutes. Season with salt and pepper.
  5. Preheat the oven to 400°F (200°C). Spoon the filling into a baking dish and spread the mashed potatoes on top.
  6. Bake in preheated oven for 20-25 minutes until the top is golden brown.
  7. Allow to cool for a few minutes before serving for easier slicing.