Hearty lamb filling with vegetables, creamy mashed potatoes, golden cheese topping. Great for comforting dinners.
# What You'll 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 - Set oven to 400°F (200°C) and allow to fully preheat.
02 - Bring a large pot of salted water to a boil. Add potatoes and cook until fork-tender, approximately 15 to 20 minutes.
03 - Heat olive oil in a large skillet over medium heat. Add onion, carrots, and celery. Sauté for 6 to 8 minutes, stirring occasionally, until vegetables are softened.
04 - Stir in garlic and cook for 1 minute. Add ground lamb and break up with a wooden spoon. Cook for 8 minutes until browned thoroughly.
05 - Drain excess fat from skillet. Stir in tomato paste. Add stock, Worcestershire sauce, thyme, and rosemary. Let mixture simmer for 10 minutes until slightly thickened.
06 - Fold in frozen peas, season generously with salt and black pepper. Remove filling from heat.
07 - Drain potatoes thoroughly and return to pot. Mash with milk and unsalted butter until smooth and creamy. Blend in half the cheddar cheese and season with salt and pepper to taste.
08 - Transfer lamb filling into a deep baking dish (2 qt capacity). Spread the mashed potatoes evenly across the surface. Top with the remaining grated cheese.
09 - Place dish in oven and bake for 25 to 30 minutes, until potato topping is golden brown and filling is bubbling.
10 - Remove from oven and allow to rest for 10 minutes before portioning and serving.
