Hearty lamb and vegetable filling topped with creamy, cheesy mashed potatoes for a rustic, comforting meal.
# What You Need:
→ Filling
01 - 2 tablespoons olive oil
02 - 1 large onion, finely chopped
03 - 2 carrots, peeled and diced
04 - 2 celery stalks, diced
05 - 2 cloves garlic, minced
06 - 1.1 pounds ground lamb
07 - 2 tablespoons tomato paste
08 - 2/3 cup beef or lamb stock
09 - 1 tablespoon Worcestershire sauce
10 - 1 teaspoon dried thyme
11 - 1 teaspoon dried rosemary
12 - 1 cup frozen peas
13 - Salt and freshly ground black pepper, to taste
→ Cheesy Potato Topping
14 - 2.6 pounds potatoes, peeled and cut into chunks
15 - 1/4 cup milk
16 - 3.5 tablespoons unsalted butter
17 - 1 cup mature cheddar cheese, grated
18 - Salt and pepper, to taste
# How to Make It:
01 - Preheat the oven to 400°F.
02 - Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 15 to 20 minutes.
03 - Heat olive oil in a large skillet over medium heat. Add onion, carrots, and celery; cook for 6 to 8 minutes until softened.
04 - Add garlic and cook for 1 minute more. Stir in ground lamb, breaking it up with a spoon. Cook until lamb is browned, about 8 minutes.
05 - Drain excess fat, then stir in tomato paste. Add stock, Worcestershire sauce, thyme, and rosemary. Simmer for 10 minutes until thickened.
06 - Stir in frozen peas, season with salt and pepper, then remove from heat.
07 - Drain potatoes and return to the pot. Mash with milk and butter until smooth. Stir in half of the grated cheddar cheese. Season to taste.
08 - Spoon the lamb mixture into a 2-quart baking dish. Spread mashed potatoes evenly over the top and sprinkle with remaining cheese.
09 - Bake for 25 to 30 minutes until the topping is golden and the filling is bubbling.
10 - Allow the dish to rest for 10 minutes before serving.
