Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). In a large skillet, heat the olive oil over medium heat. Add the ground lamb and cook until browned, about 8 minutes, breaking it apart with a spatula.
- Add the chopped onion, minced garlic, and diced carrots to the skillet. Cook for another 5 minutes until the vegetables begin to soften. Stir in the tomato paste, beef broth, and Worcestershire sauce. Simmer for 10 minutes, then add the frozen peas. Season with salt and pepper to taste.
- While the meat mixture simmers, boil the potatoes in salted water until tender, about 15 minutes. Drain and return to the pot. Add the warmed milk and butter, then mash until smooth. Season with salt and pepper to taste.
- Transfer the meat mixture to a 9x13 inch baking dish. Spread the mashed potatoes evenly over the top. If using, sprinkle the grated cheddar cheese over the potatoes.
- Bake in the preheated oven for 25-30 minutes, until the potatoes are golden brown and the filling is bubbling around the edges. Let cool for 10 minutes before serving.
Notes
Chef's Tips:
• For a richer flavor, use homemade beef stock instead of store-bought broth
• Avoid over-mixing the mashed potatoes to prevent a gluey texture
• Serve with a side salad for a complete meal
Food Safety:
• Ensure ground lamb is cooked to an internal temperature of 160°F (71°C)
• Refrigerate leftovers within two hours of cooking