Shepherd's Pie

Instructions

1. 1

   Cut potatoes into chunks and place in a large pot of salted water. Bring to a boil and cook for 15-20 minutes until fork-tender.

2. 2

   While potatoes cook, heat olive oil in a large skillet over medium-high heat. Add ground lamb and cook, breaking it up with a spoon, until browned, about 5-6 minutes.

3. 3

   Add diced onion and carrots to the lamb and cook for 5 minutes until softened. Add garlic and cook for 1 minute more.

4. 4

   Stir in tomato paste and cook for 2 minutes. Add Worcestershire sauce, beef broth, thyme, and rosemary. Simmer for 10 minutes until slightly thickened.

5. 5

   Add frozen peas and cook for 2 more minutes. Season with salt and pepper. Transfer meat mixture to a 9x13 inch baking dish.

6. 6

   Preheat oven to 200°C (400°F).

7. 7

   Drain potatoes and return to pot. Add butter and milk, then mash until smooth and creamy. Season with salt and pepper.

8. 8

   Spread mashed potatoes evenly over the meat mixture, creating peaks with a fork for a textured top.

9. 9

   Bake for 25-30 minutes until the top is golden brown and the filling is bubbling around the edges.

10. 10

    Let rest for 5 minutes before serving.