Ingredients:

  • 1 tbsp olive oil
  • 1 large onion, chopped
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 500g ground lamb
  • 2 tbsp all-purpose flour
  • 1 tbsp tomato paste
  • 500ml beef broth
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 tsp Worcestershire sauce
  • 100g frozen peas
  • Salt and black pepper to taste
  • 1 kg potatoes, peeled and quartered
  • 113g unsalted butter, softened
  • 120ml milk, warmed
  • 50g cheddar cheese, grated (optional)
  • Salt and black pepper to taste

Instructions:

  1. Heat oil in a large skillet or Dutch oven. Sauté onion, carrots, and celery until softened.
  2. Add ground lamb and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  3. Stir in flour and tomato paste. Cook for 1 minute.
  4. Gradually whisk in beef broth, scraping up any browned bits from the bottom of the pan. Add thyme, rosemary, and Worcestershire sauce. Bring to a simmer, then reduce heat and cook for 30 minutes, or until the sauce has thickened.
  5. Stir in frozen peas and cook for a further 5 minutes. Season with salt and pepper to taste.
  6. While the filling simmers, boil potatoes in salted water until tender. Drain well.
  7. Return potatoes to the pot and mash until smooth. Add butter and warmed milk, and mash until creamy. Stir in grated cheddar cheese (if using). Season with salt and pepper to taste.
  8. Pour the lamb filling into the baking dish. Spread the mashed potato evenly over the top.
  9. Bake in a preheated oven at 200°C (400°F) for 20-25 minutes, or until the potato topping is golden brown and the filling is bubbling.
  10. Let the pie cool for 10 minutes before serving.