Ingredients:

  • 1 lb (450 g) ground lamb
  • 1 tbsp (15 ml) olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 1 cup (150 g) frozen peas
  • 1 cup (240 ml) beef or vegetable broth
  • 1 tbsp (15 g) tomato paste
  • 1 tsp (5 g) fresh rosemary, chopped
  • 1 tsp (5 g) fresh thyme, chopped
  • Salt and pepper, to taste
  • 2 lbs (900 g) potatoes, peeled and cubed
  • 4 tbsp (60 g) unsalted butter
  • ½ cup (120 ml) milk or cream
  • 1 cup (100 g) shredded cheese (cheddar or your choice) (optional)

Instructions:

  1. Boil potatoes in salted water until tender, about 15-20 minutes. Drain and return to pot.
  2. Mash with butter and milk; season with salt and pepper.
  3. In a skillet, heat olive oil over medium heat. Add diced onion and cook until translucent.
  4. Stir in garlic, carrots, and cook for 5-7 minutes.
  5. Add ground lamb; cook until browned.
  6. Stir in peas, broth, tomato paste, herbs, salt, and pepper. Simmer for 10 minutes.
  7. Preheat oven to 400°F (200°C). Spread the filling mixture evenly in the baking dish.
  8. Top with mashed potatoes, smoothing with a spatula. (Optional) Sprinkle cheese on top.
  9. Bake for 25-30 minutes until golden brown and bubbly. Cool slightly before serving.