Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 large onion, chopped (about 1 cup)
  • 2 carrots, peeled and diced (about 1 cup)
  • 2 celery stalks, diced (about 1 cup)
  • 2 cloves garlic, minced
  • 1 pound ground lamb (450g)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons all-purpose flour (30g)
  • 1 cup beef broth (240 ml)
  • 1 cup frozen peas
  • 1/2 cup frozen corn
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon tomato paste
  • 2.5 pounds Yukon Gold potatoes, peeled and quartered (1.1kg)
  • 1/2 cup milk (120 ml)
  • 4 tablespoons unsalted butter (57g)
  • Salt and pepper to taste
  • 1/4 cup grated cheddar cheese (optional)

Instructions:

  1. Sauté onion, carrots, and celery in olive oil until softened. Add garlic and cook until fragrant.
  2. Add ground lamb to the skillet and cook, breaking it up with a spoon, until browned. Drain any excess grease.
  3. Stir in thyme, rosemary, salt, and pepper. Sprinkle in flour and cook for 1 minute.
  4. Gradually whisk in beef broth, scraping up any browned bits from the bottom of the pan. Add frozen peas, corn, Worcestershire sauce and tomato paste. Bring to a simmer and cook for 15-20 minutes, or until the sauce has thickened slightly.
  5. Boil potatoes in salted water until tender. Drain well.
  6. Mash the potatoes with milk and butter until smooth and creamy. Season with salt and pepper to taste.
  7. Pour the lamb filling into the baking dish. Spread the mashed potatoes evenly over the filling.
  8. If using, sprinkle the top with cheddar cheese. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the potatoes are golden brown and the filling is bubbly.
  9. Let the pie cool for 10-15 minutes before serving.