# What You’ll Need:
→ Filling
01 - 2 tablespoons olive oil
02 - 1 large onion, finely chopped
03 - 2 carrots, peeled and diced
04 - 2 celery stalks, diced
05 - 2 cloves garlic, minced
06 - 1.1 pounds ground lamb
07 - 2 tablespoons tomato paste
08 - 2/3 cup beef or lamb stock
09 - 1 tablespoon Worcestershire sauce
10 - 1 teaspoon dried thyme
11 - 1 teaspoon dried rosemary
12 - 1 cup frozen peas
13 - Salt and freshly ground black pepper, to taste
→ Cheesy Potato Topping
14 - 2.6 pounds potatoes, peeled and cut into chunks
15 - 1/4 cup milk
16 - 3.5 tablespoons unsalted butter
17 - 1 cup mature cheddar cheese, grated
18 - Salt and pepper, to taste
# Directions:
01 - Preheat oven to 400°F (200°C).
02 - Bring a large saucepan of salted water to a boil. Add potatoes and cook for 15-20 minutes until fork tender.
03 - While potatoes are cooking, heat olive oil in a large skillet over medium heat. Add chopped onion, diced carrots, and diced celery. Cook for 6-8 minutes until vegetables soften.
04 - Stir in minced garlic and cook for 1 minute. Add ground lamb, breaking up with a wooden spoon. Cook for about 8 minutes until well browned.
05 - Drain excess fat from the skillet. Stir in tomato paste. Pour in stock, Worcestershire sauce, dried thyme, and dried rosemary. Simmer for 10 minutes until the filling is thickened.
06 - Stir in frozen peas. Season the mixture with salt and freshly ground black pepper to taste. Remove skillet from heat.
07 - Drain potatoes and return to the pot. Mash with milk and butter until smooth and creamy. Fold in half the grated cheddar cheese. Adjust seasoning with salt and pepper as desired.
08 - Spoon lamb mixture into a deep baking dish (about 2-quart capacity). Spread mashed potatoes evenly over the filling, then sprinkle with the remaining grated cheese.
09 - Place in the oven and bake for 25-30 minutes until the potato topping is golden brown and the filling bubbles around the edges.
10 - Remove from oven and allow to rest for 10 minutes before serving.
