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2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 cup beef broth
Salt and pepper to taste
2 pounds potatoes, peeled and quartered
1/2 cup milk
1/4 cup butter
1/2 cup shredded cheddar cheese
Directions
Preheat your oven to 400°F (200°C).
Heat olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing until soft and fragrant.
Add the ground lamb to the skillet, cooking until browned. Drain any excess fat.
Stir in the carrots and peas, cooking for another 5 minutes.
Mix in the tomato paste, Worcestershire sauce, and beef broth. Season with salt and pepper. Let simmer for 10 minutes.
While the meat mixture simmers, boil the potatoes in a large pot of salted water until tender, about 15 minutes.
Drain the potatoes and return them to the pot. Add milk and butter, mashing until smooth and creamy.
Spread the meat mixture into a baking dish, then top with the mashed potatoes, spreading evenly.
Sprinkle the shredded cheddar cheese over the mashed potatoes.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and bubbling.
Let cool slightly before serving.
Variations & Tips
For a vegetarian version, replace the meat with lentils or a meat substitute, and use vegetable broth instead of beef broth. You can also add other vegetables like corn or mushrooms for extra flavor. For a more indulgent pie, mix some cream cheese into the mashed potatoes for added richness. If you prefer a crispy topping, consider adding breadcrumbs mixed with herbs and a bit of olive oil on top of the cheese before baking.
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