Savory lamb and vegetables under creamy, golden cheese potatoes. Comforting family meal, perfect for sharing.
# 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 black pepper, to taste
# Directions:
01 - Preheat oven to 400°F (200°C).
02 - Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 15-20 minutes.
03 - While potatoes cook, heat olive oil in a large skillet over medium heat. Add onion, carrots, and celery; cook for 6-8 minutes until they soften.
04 - Add garlic and cook for another minute. Add ground lamb, breaking apart with a wooden spoon, and cook until browned, about 8 minutes.
05 - Drain excess fat, then stir in tomato paste. Pour in stock, Worcestershire sauce, thyme, and rosemary. Simmer for 10 minutes until the mixture thickens.
06 - Stir in peas. Season with salt and black pepper. Remove from heat.
07 - Drain potatoes and return them to the pot. Mash with milk and butter until smooth. Mix in half of the grated cheddar. Season to taste with salt and pepper.
08 - Spoon lamb mixture into a deep 2-quart baking dish. Spread mashed potatoes evenly over the filling. Sprinkle with remaining cheese.
09 - Bake for 25-30 minutes, or until the potato topping is golden and the filling is bubbling.
10 - Allow to rest for 10 minutes before serving.
