Ingredients
Scale
- 500g ground lamb 🐑
- 1 large onion, finely chopped 🧅
- 2 carrots, diced 🥕
- 150g frozen peas 🟢
- 2 cloves garlic, minced 🧄
- 2 tbsp tomato paste 🍅
- 1 tbsp Worcestershire sauce 🍶
- 1 cup beef or lamb stock 🥣
- 1 tbsp flour 🌾
- 2 tbsp olive oil 🫒
- 1 sprig rosemary, chopped 🌿
- Salt 🧂 and black pepper 🌶️
- 900g potatoes, peeled and chopped 🥔
- 50g butter 🧈
- 100ml milk 🥛
- 50g grated cheddar (optional) 🧀
Instructions
- Preheat the oven to 200°C (390°F).
- Boil the potatoes in salted water until tender, about 15–20 minutes.
- Meanwhile, heat olive oil in a large skillet over medium heat. Add the chopped onion and diced carrots; cook until softened, about 6–8 minutes.
- Add the minced garlic and cook 1 minute until fragrant.
- Increase heat to medium-high and add the ground lamb. Brown the meat, breaking it up with a spoon, until no longer pink.
- Stir in the flour and cook 1 minute, then mix in the tomato paste and Worcestershire sauce.
- Pour in the stock, add chopped rosemary, salt and pepper. Simmer gently for 8–10 minutes until the sauce thickens. Stir in the frozen peas and remove from heat.
- Drain the potatoes and mash with butter and milk until smooth. Season with salt and pepper to taste.
- Spoon the meat filling into a baking dish and spread the mashed potatoes evenly on top. If using, sprinkle grated cheddar over the mash.
- Bake in the preheated oven for 20–25 minutes, or until the top is golden and filling is bubbling.
- Let rest 5 minutes before serving. Garnish with a little chopped parsley or extra rosemary if desired.