Classic Shepherd's Pie with Savory Meat and Creamy Mashed Potato Topping

1Preheat your oven to 400°F (200°C).

2In a large skillet over medium heat, heat a bit of olive oil and add the ground lamb (1 lb). Cook until browned, breaking it apart with a spoon as it cooks. Drain any excess fat.

3Add the diced onion (1 large) and carrots (2) to the skillet. Cook until the vegetables are softened, about 5-7 minutes. Add the minced garlic (2 cloves) and cook for an additional 1-2 minutes until fragrant.

4Stir in the tomato paste (2 tbsp) and cook for 1-2 minutes. Add the flour and stir until the mixture is well-coated and slightly thickened.

5Pour in the beef broth (1 cup) and Worcestershire sauce (1 tbsp), then add the dried thyme (1 tsp) and rosemary. Stir well to combine. Let the mixture simmer until it thickens, about 5 minutes.

6Add the frozen peas (1 cup) and stir until they are evenly distributed throughout the meat mixture. Season with salt and pepper to taste.

7Transfer the meat mixture to a baking dish, spreading it out into an even layer.

8In a separate bowl, mix the mashed potatoes (4 cups) with milk (¼ cup) and butter (2 tbsp) until they are smooth and creamy. Season with salt and pepper to taste.

9Spread the mashed potatoes (4 cups) over the meat mixture in the baking dish, using a spatula to create an even layer. You can use a fork to create a decorative pattern on top if desired.

10Bake in the preheated oven for 20-25 minutes, or until the top is golden and the filling is bubbling around the edges.

11Let the Shepherd's Pie cool for a few minutes before serving. Enjoy!