Ingredients
- 1 lb (450g) ground lamb (or beef, for Cottage Pie)
- 1 medium onion, diced
- 2 medium carrots, diced
- 1 cup frozen peas
- 2 cloves garlic, minced
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 cup beef or vegetable broth
- 2 tbsp all-purpose flour (optional, for thickening)
- 2 tbsp butter
- 4 cups mashed potatoes (prepared with butter and milk)
- 1/2 cup shredded cheddar cheese (optional)
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish, optional)
Instructions
- Preheat oven to 400°F (200°C).
- In a large skillet over medium heat, brown the ground lamb until fully cooked. Drain excess fat if needed.
- Add onion, carrots, and garlic. Cook for 5–7 minutes, until vegetables are softened.
- Stir in tomato paste, Worcestershire sauce, and sprinkle in the flour (if using). Mix well.
- Pour in the broth and simmer for 5–10 minutes until the mixture thickens slightly. Stir in frozen peas and season with salt and pepper.
- Spread the meat and vegetable mixture evenly in a baking dish.
- Spoon the mashed potatoes on top and spread evenly. Use a fork to create texture on top. Sprinkle with cheddar cheese if using.
- Bake for 20–25 minutes, or until the top is golden brown and the filling is bubbling.
- Let cool slightly, garnish with fresh parsley if desired, and serve warm!
If you’d like, I can help you customize this with sweet potatoes, herbs, or make it vegetarian — just let me know!