Ingredients
Scale
For the filling:
- 1 tbsp olive oil or butter
- 1 large onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- 1½ lbs (680g) ground lamb (or beef for “Cottage Pie”)
- 1 tsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 cup frozen peas
- 1½ cups beef or lamb broth
- 1 tsp fresh thyme (or ½ tsp dried)
- Salt & black pepper to taste
For the mashed potato topping:
- 2 lbs (900g) Yukon Gold or russet potatoes, peeled and cubed
- ½ cup milk or cream, warmed
- 4 tbsp (½ stick) unsalted butter
- ½ cup shredded cheddar or Parmesan (optional)
- Salt & white pepper to taste
Instructions
- Make mashed potatoes: Boil potatoes until tender (~15 min). Drain, then mash with warm milk, butter, and salt until smooth. Set aside.
- Sauté veggies: In a large skillet or Dutch oven, heat oil over medium heat. Add onion, carrots, and celery; cook 6–8 minutes until soft. Stir in garlic; cook 30 seconds.
- Brown meat: Add ground lamb; cook until no longer pink. Drain excess fat if needed.
- Build flavor: Stir in tomato paste and Worcestershire. Add broth, thyme, peas, salt, and pepper. Simmer 10–15 minutes until thickened.
- Assemble: Transfer filling to a 9×13″ baking dish (or deep oven-safe skillet). Spread mashed potatoes evenly over top. Fluff with a fork for crispy peaks. Sprinkle with cheese if using.
- Bake: At 400°F (200°C) for 20–25 minutes, until bubbly and potatoes are golden.
- Rest 5–10 minutes before serving.
💡 Pro Tips:
– For extra richness, stir 1 tbsp flour into the meat mixture to thicken the gravy.
– Make ahead: Assemble unbaked; refrigerate up to 1 day. Add 5–10 min to bake time.
– Use leftover mashed potatoes to save time!
Prep Time & Nutrition (per serving, serves 6):
Prep Time: 20 min | Cook Time: 40 min | Total Time: 1 hr
Servings: 6 | Calories: 480 | Net Carbs: 32g | Fats: 24g | Protein: 32g
Servings: 6 | Calories: 480 | Net Carbs: 32g | Fats: 24g | Protein: 32g