Shepherd's Pie

Step 1

Make the meat filling. Warm the olive oil in a large skillet over medium-high heat. Add the onion and carrots and sauté until softened, about 5 minutes.

Step 2

Add the garlic, ground lamb, salt and pepper. Cook, breaking up the meat with a wooden spoon, until browned, about 8 minutes.

Step 3

Sprinkle the flour over the top and cook for 1-2 minutes, stirring constantly, until combined. Add the tomato paste, stir well, and cook for 1 minute. Then, add the beef broth, Worcestershire, rosemary, and thyme.

Step 4

Bring to a simmer, then reduce the heat to low and cook, stirring often, for 30-40 minutes or until the sauce is thick. Stir in the peas and corn and adjust the seasoning to taste.

Step 5

Make the mashed potatoes. While the meat cooks, place the potatoes in a large pot and cover with cold water. Add a large pinch of salt and bring to a boil, then reduce heat and simmer until tender, about 15 minutes. Drain well.

Step 6

Return the potatoes to the pot and mash until lump-free. Add the milk and butter and mix until well combined. Season with salt and pepper to taste.

Step 7

Preheat the oven to 400 degrees Fahrenheit (205°C).

Step 8

Transfer the meat mixture to a 9x13-inch baking dish. Spread the mashed potatoes evenly over top and sprinkle over the cheese, if using.

Step 9

Bake until the filling is bubbling and the potatoes are lightly browned, about 25 minutes.

Step 10

Let cool for 5-10 minutes before serving. Enjoy!