Classic Shepherd's Pie

1.Preheat your oven to 400°F (200°C).

2.Heat olive oil in a large skillet over medium heat. Add the chopped onion and diced carrots, cooking until softened, about 5-7 minutes.

3.Add minced garlic and cook for another minute until fragrant.

4.Increase heat to medium-high and add the ground lamb to the skillet. Cook, breaking it apart with a spoon, until browned and cooked through, about 8-10 minutes. Drain excess fat if necessary.

5.Stir in the tomato paste, cooking for 2 minutes to deepen the flavor.

6.Pour in the beef broth and Worcestershire sauce, then add the thyme leaves. Stir to combine and bring to a simmer. Let the mixture cook until slightly thickened, about 5 minutes.

7.Add the frozen peas, season with salt and pepper to taste, and stir well. Remove from heat.

8.Prepare the mashed potatoes by combining the cooked potatoes with butter and milk. Mash until smooth and creamy. Season with salt and pepper to taste.

9.Transfer the meat and vegetable mixture into a baking dish, spreading it evenly.

10.Top the meat mixture with the creamy mashed potatoes, spreading evenly with a spatula. Use a fork to create texture on the surface to help it brown.

11.Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the top is golden brown and the filling is bubbling around the edges.

12.Remove from oven and let rest for 5 minutes before serving.