Ingredients:

  • 1 lb (450g) ground lamb or beef (or a mix)
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 carrots, diced
  • 1 cup (150g) frozen peas
  • 1 tablespoon tomato paste
  • 1 cup (240ml) beef broth (or vegetable broth)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 2 lbs (900g) potatoes (e.g., russet or Yukon gold), peeled and diced
  • 4 tablespoons unsalted butter
  • ½ cup (120ml) milk
  • Salt to taste

Instructions:

  1. Boil diced potatoes in salted water until tender, about 15-20 minutes. Drain, and return to pot to steam away excess moisture. Mash potatoes with butter and milk until smooth. Season with salt. Set aside.
  2. Heat olive oil in a skillet over medium heat. Sauté onions and garlic until translucent (around 5 minutes). Add carrots and cook for another 3 minutes. Stir in ground meat, breaking it apart, and cook until browned (about 8 minutes). Mix in tomato paste, thyme, rosemary, salt, and pepper. Pour in beef broth and let simmer for 5-10 minutes until thickened. Stir in peas.
  3. Preheat the oven to 400°F (200°C). Spread the meat filling evenly in a baking dish. Top with mashed potatoes, smoothing the surface. Use a fork to create texture on the top.
  4. Bake the pie in the preheated oven for 25-30 minutes, or until the top is golden brown.