Classic Shepherd's Pie

Ingredients

• 1½ lb ground lamb
• 1 yellow onion
• 2 carrots
• 2 celery stalks
• 2 clove garlic
• 2 tbsp all-purpose flour
• 1 tbsp tomato paste
• 2 cup beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp fresh thyme
• 1 cup frozen peas
• 2 lb potatoes (Russet or Yukon Gold)
• 4 tbsp butter
• ½ cup milk
• 1 tsp salt
• ½ tsp black pepper
• 1 tbsp olive oil

Steps

1. Preheat oven to 375°F (190°C). Peel and chop potatoes into 1-inch pieces; boil in salted water until very tender, about 15-20 minutes.
2. While potatoes cook, heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Add ground lamb and cook, breaking it up, until browned. Drain excess fat.
3. Add chopped onion, carrots, and celery to the skillet. Cook until softened, about 5-7 minutes. Stir in minced garlic and cook for 1 minute more.
4. Stir in flour and tomato paste; cook for 2 minutes. Gradually pour in beef broth and Worcestershire sauce, scraping up any browned bits. Add thyme, salt, and pepper. Bring to a simmer and cook until thickened, about 5-7 minutes. Stir in frozen peas.
5. Drain cooked potatoes and return to the pot. Mash with butter, milk, salt, and pepper until smooth and creamy.
6. Spread the mashed potato topping evenly over the lamb mixture in the skillet. Create ridges with a fork for texture.
7. Bake for 25-30 minutes, or until the topping is golden brown and the filling is bubbly. Let rest for 10 minutes before serving.