Ingredients:

  • 1 lb (450 g) ground lamb (or beef)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 1 cup (150 g) frozen peas
  • 2 tbsp (30 g) tomato paste
  • 1 cup (240 ml) beef broth
  • 1 tsp dried thyme
  • 1 tsp Worcestershire sauce
  • Salt and pepper to taste
  • 2 lbs (900 g) russet potatoes, peeled and quartered
  • 1/2 cup (120 ml) whole milk
  • 4 tbsp (60 g) unsalted butter
  • Salt to taste
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Boil potatoes in salted water until tender (about 15 minutes). Drain and mash with milk, butter, and salt until creamy.
  2. In a skillet, cook ground meat over medium heat until browned. Drain excess fat. Add onions, garlic, and carrots; sauté for 5-7 minutes until soft.
  3. Stir in tomato paste, beef broth, thyme, Worcestershire sauce, peas, salt, and pepper. Simmer for 10 minutes.
  4. Preheat oven to 400°F (200°C). Spread the meat mixture evenly in the baking dish. Top with mashed potatoes, smoothing the surface with a spatula.
  5. Create peaks on the mashed potatoes for a golden finish. Bake for 25-30 minutes, or until the top is golden brown and slightly crispy. Let cool for a few minutes before serving.