Ingredients:

  • 1 lb ground lamb
  • 2 tbsp olive oil
  • 1 large onion, diced
  • 2 medium carrots, diced
  • 2 cloves garlic, minced
  • 2 tbsp all-purpose flour
  • 1 cup beef broth
  • 1 tbsp Worcestershire sauce
  • 1/2 cup frozen peas
  • salt to taste
  • black pepper to taste
  • 2 lbs Russet potatoes, peeled and cubed
  • 4 tbsp unsalted butter
  • 1/2 cup whole milk
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Place cubed potatoes in a pot of salted water. Bring to a boil, then simmer for 15-20 minutes until fork-tender. Drain thoroughly.
  2. Mash the drained potatoes with butter, milk, salt, and pepper until smooth. Set aside.
  3. Heat olive oil in an oven-safe skillet over medium-high heat. Add the ground lamb, cooking until browned and no longer pink. Remove meat and set aside, leaving the rendered fat in the pan.
  4. Sauté diced onions and carrots in the skillet for 5-7 minutes until softened, then stir in the minced garlic for 60 seconds until fragrant.
  5. Return the meat to the pan. Sprinkle in the flour and stir for 2 minutes to cook out the raw flour taste.
  6. Slowly pour in the beef broth and Worcestershire sauce, stirring constantly. Simmer for 5-10 minutes until the sauce thickens into a glossy glaze. Stir in the frozen peas.
  7. Preheat oven to 400°F (200°C). Spread the mashed potatoes evenly over the meat mixture and use a fork to create ridges across the top.
  8. Bake for 20-25 minutes, or until the peaks are mahogany-colored and the edges are bubbling.