Savory lamb filling topped with creamy, cheesy potato mash. Cozy, classic, and perfect for gatherings.
# 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
# Steps:
01 - Set oven to 400°F (200°C) and allow to preheat.
02 - Bring a large pot of salted water to a boil. Add potato chunks and cook until fork tender, about 15–20 minutes.
03 - Heat olive oil in a large skillet over medium heat. Add chopped onion, diced carrots, and diced celery. Sauté for 6–8 minutes until softened.
04 - Add minced garlic to the skillet and cook for 1 minute. Add ground lamb, break up with a wooden spoon, and brown for about 8 minutes.
05 - Drain off excess fat. Stir in tomato paste. Add beef or lamb stock, Worcestershire sauce, thyme, and rosemary. Simmer for 10 minutes, reducing until thickened.
06 - Stir in frozen peas and adjust seasoning with salt and pepper. Remove skillet from heat.
07 - Drain boiled potatoes and return to the pot. Add milk and butter, then mash until completely smooth. Stir in half of the grated cheddar cheese. Season to taste with salt and pepper.
08 - Transfer the lamb and vegetable mixture to a deep baking dish (2-quart capacity). Spread the mashed potatoes evenly on top. Scatter remaining cheese over the surface.
09 - Place the dish in the preheated oven and bake for 25–30 minutes, until the potato topping is golden and the filling is bubbling.
10 - Remove from oven and let rest for 10 minutes before serving.
