Ingredients:

  • 1.5 lbs ground lamb
  • 1 large yellow onion, finely diced
  • 2 large carrots, peeled and small-diced
  • 2 cloves garlic, minced
  • 1 cup frozen peas
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 cup beef stock
  • 1 tsp dried thyme
  • 2 lbs Russet potatoes, peeled and cubed
  • 0.5 cup unsalted butter, melted
  • 0.25 cup whole milk
  • 0.25 cup grated Parmesan cheese
  • 1 large egg yolk
  • 0.5 tsp salt
  • 0.5 tsp black pepper

Instructions:

  1. Brown the ground lamb in a large oven-safe skillet over medium-high heat until deep brown. Drain excess fat, leaving approximately 1 tablespoon in the pan.
  2. Add diced onions and carrots to the skillet. Sauté until the vegetables have softened.
  3. Stir in tomato paste and minced garlic, cooking for 2 minutes. Pour in the stock and Worcestershire sauce, scraping the bottom of the pan to deglaze.
  4. Simmer the mixture for 10–15 minutes until the gravy is thick and glossy, then fold in the frozen peas.
  5. While the meat simmers, boil potatoes in salted water until tender. Drain and pass through a ricer or mash thoroughly.
  6. Mix the melted butter, milk, and egg yolk into the potatoes until velvety. Season with salt and pepper.
  7. Spread the potato mash over the meat filling. Use a fork to create decorative peaks and sprinkle with Parmesan cheese.
  8. Bake at 200°C for 20 minutes or until the potato topping is golden brown and the edges are bubbling.