INGREDENT
- 1 lb (450 g) ground lamb (or beef for Cottage Pie)
- 2 tbsp olive oil or butter
- 1 medium onion, finely chopped
- 2 carrots, diced
- 2 cloves garlic, minced
- 1 cup peas (fresh or frozen)
- 2 tbsp tomato paste
- 1 cup beef or chicken broth
- 2 tbsp Worcestershire sauce
- 1 tsp dried thyme (or fresh thyme)
- Salt and black pepper, to taste
Mashed Potato Topping:
- 2 lbs (900 g) potatoes, peeled and cubed
- 4 tbsp butter
- ½ cup milk (warm)
- Salt and pepper, to taste
- ½ cup shredded cheddar cheese (optional, for topping)
Instructions
- Preheat oven to 375°F (190°C).
- In a large skillet, heat olive oil/butter. Add onion, carrots, and garlic; sauté until softened.
- Add ground lamb (or beef) and cook until browned. Drain excess fat if needed.
- Stir in tomato paste, broth, Worcestershire sauce, thyme, salt, and pepper. Let simmer for 8–10 minutes until thickened. Stir in peas.
- Meanwhile, boil potatoes until fork-tender. Drain, then mash with butter, warm milk, salt, and pepper until creamy.
- Spread the meat mixture evenly into a baking dish. Top with mashed potatoes, spreading to cover completely. Use a fork to create ridges for browning.
- Sprinkle with cheddar cheese (optional).
- Bake for 25–30 minutes until golden and bubbling at the edges.
- Let cool slightly before serving.
Would you like me to also make a shortened quick version (just essentials: meat + potato topping) for easy weeknight cooking?