# Ingredient list:
→ Filling
01 - 2 tablespoons olive oil
02 - 1 large onion, finely chopped
03 - 2 carrots, diced
04 - 2 celery stalks, diced
05 - 2 garlic cloves, minced
06 - 2 pounds ground lamb
07 - 2 tablespoons tomato paste
08 - 1 tablespoon Worcestershire sauce
09 - 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried
10 - 1 teaspoon fresh rosemary, chopped or 1/2 teaspoon dried
11 - 3/4 cup beef or lamb broth
12 - 1 cup frozen peas
13 - Salt and freshly ground black pepper, to taste
→ Cheesy Potato Topping
14 - 3 pounds potatoes, peeled and cut into chunks
15 - 1/4 cup whole milk
16 - 4 tablespoons unsalted butter
17 - 1 cup shredded sharp cheddar cheese
18 - Salt and pepper, to taste
# Cooking steps:
01 - Set the oven to 400°F (200°C) to preheat.
02 - Boil potatoes in salted water until tender, approximately 15 to 20 minutes, then drain thoroughly.
03 - Heat olive oil in a large skillet over medium heat. Add onion, carrots, and celery. Sauté for 5 minutes until softened.
04 - Add minced garlic and cook one minute. Incorporate ground lamb, breaking it up, and cook until browned, about 7 to 8 minutes.
05 - Stir in tomato paste, Worcestershire sauce, thyme, and rosemary. Cook for 2 minutes to blend flavors.
06 - Pour in broth, bring to a simmer, and cook for 10 minutes until slightly thickened. Stir in peas and season with salt and pepper. Remove from heat.
07 - Mash drained potatoes with butter and milk until smooth. Fold in half the shredded cheddar cheese. Season with salt and pepper.
08 - Spread lamb filling evenly in a 2-quart baking dish. Top with mashed potatoes and sprinkle remaining cheddar cheese over the surface.
09 - Bake for 25 minutes until topping is golden and filling is bubbling. Optionally broil for 2 to 3 minutes to deepen browning.
10 - Allow to rest for 5 minutes before serving to set.
