Savory lamb and vegetables beneath creamy, cheesy potato topping for a warm, comforting oven-baked 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
# Directions:
01 - Preheat the oven to 400°F (200°C).
02 - Bring a large pot of salted water to a boil. Add the potatoes and cook for 15-20 minutes until fork-tender.
03 - While the potatoes cook, heat olive oil in a large skillet over medium heat. Sauté onion, carrots, and celery for 6-8 minutes until softened.
04 - Add garlic and cook 1 minute more. Stir in ground lamb, breaking up any clumps. Cook for about 8 minutes until browned. Drain excess fat.
05 - Add tomato paste and mix thoroughly. Pour in stock, Worcestershire sauce, thyme, and rosemary. Simmer for 10 minutes, stirring, until thickened.
06 - Stir in frozen peas. Season with salt and freshly ground black pepper. Remove skillet from heat.
07 - Drain potatoes and return to the pot. Mash until smooth with milk and butter. Incorporate half the grated cheddar. Season to taste.
08 - Transfer the lamb filling to a deep baking dish (2-quart capacity). Spread mashed potatoes over the filling. Sprinkle remaining cheese evenly over the top.
09 - Bake for 25-30 minutes until the topping is golden and the filling is bubbling.
10 - Let the dish rest for 10 minutes before serving.
