🔪 Instructions:
1. Make mashed potatoes:
- Boil potatoes in salted water until fork-tender (12–15 minutes).
- Drain and mash with butter, milk, salt, and pepper. Set aside.
2. Cook the filling:
- Heat oil in a skillet over medium heat.
- Sauté onion and carrot until softened (about 5–6 minutes).
- Add garlic and cook for 1 more minute.
- Add ground lamb (or beef) and cook until browned. Drain excess fat if needed.
- Stir in tomato paste, Worcestershire sauce, thyme, salt, and pepper.
- Pour in beef broth and simmer for 5–7 minutes, until slightly thickened.
- Stir in peas and cook 2 more minutes. Taste and adjust seasoning.
3. Assemble:
- Preheat oven to 400°F (200°C).
- Spread the meat and veggie mixture evenly in a baking dish (8×8 or similar).
- Top with mashed potatoes. Spread evenly and fluff with a fork for texture.
- Optional: Sprinkle with shredded cheese.
4. Bake:
- Bake uncovered for 20–25 minutes, or until the top is golden and filling is bubbling.
- Broil for 2–3 minutes at the end for extra browning (watch closely!).
5. Cool slightly & serve:
- Let rest for 5–10 minutes before serving.
💡 Tips:
- Make ahead: Assemble and refrigerate for up to 24 hours before baking.
- Freeze it: Cool completely, wrap tightly, and freeze for up to 2 months.
- Add depth: A splash of red wine or a dash of balsamic adds complexity to the filling.
- Vegetarian version? Use lentils or mushrooms instead of meat.