Ingredients

• For the Filling:
• 1.5 lbs ground lamb
• 1 onion, diced
• 2 carrots, diced
• 2 stalks celery, diced
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 cup beef broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon fresh rosemary, chopped
• 1 teaspoon fresh thyme
• 1 cup frozen peas
• For the Topping:
• 2 lbs russet potatoes, peeled and cubed
• 4 tablespoons butter
• 1/2 cup warm milk
• 1/2 cup shredded cheddar cheese
• Salt and pepper to taste

Instructions

1. Make mashed potatoes: Boil potatoes until tender, about 15-20 minutes. Drain and mash with butter, milk, and half the cheese. Season with salt and pepper. Set aside.
2. Cook the lamb: In a large oven-safe skillet over medium-high heat, brown the lamb, breaking it up as it cooks. Drain excess fat, leaving about 2 tablespoons.
3. Add vegetables: Add onion, carrots, and celery. Cook until softened, about 5 minutes. Add garlic and cook for 1 minute.
4. Build the sauce: Stir in tomato paste, broth, Worcestershire sauce, and herbs. Simmer for 10 minutes until slightly thickened. Stir in peas. Season to taste.
5. Top with potatoes: Spread the mashed potatoes evenly over the meat filling. Use a fork to create peaks (they'll get crispy). Sprinkle with remaining cheese.
6. Bake: Place in a 400°F (200°C) oven for 25-30 minutes until potatoes are golden and filling is bubbling.
7. Rest and serve: Let cool for 10 minutes before serving. The filling will be very hot!