Step 1

Place the potatoes in a pot on the stove and cover with cold water. Turn the heat to high and bring to a boil. Cook for 13-15 minutes, or until the potatoes are soft when pierced with a fork.

Step 2

Drain the potatoes in a colander, then return to the pot. Add the milk, butter, salt and pepper and mash until creamy.

Step 3

Preheat your oven to 400 degrees fahrenheit (200 celsius).

Step 4

In a large oven-safe saute pan, heat the oil on medium heat. Add the onion and garlic and saute for a minute. Then add the diced carrots, diced celery, and lamb. Cook for 8-10 minutes or until the meat is browned. Use your spatula to break up the meat while cooking.

Step 5

Drain the fat from the pan and add the broth, tomato paste, Worcestershire sauce, rosemary, thyme, salt and pepper. Simmer for about 5 minutes, until the sauce is slightly thickened.

Step 6

Add the frozen peas and stir together. Turn off the stove and use the back of your spatula to flatten the meat mixture into a single layer.

Step 7

Dollop the mashed potatoes on top of the meat and use a spoon or spatula to spread it flat to the edges. If desired, create texture in the potato topping with a spoon or fork.

Step 8

Bake the Shepherd's pie until slightly golden, about 25-30 minutes. You can broil the top for 1-2 minutes as well.