Servings: 6–8
Prep Time: 20 minutes
Cook Time: 40 minutes
Ingredients
For the Filling:
- 1 lb ground lamb (or beef if you’re rebelling against tradition)
- 1 medium onion, diced (brace yourself for the tears)
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 1 cup frozen peas (because no one enjoys shelling peas)
- 1 cup beef broth (or chicken broth, we’re flexible here)
- 2 tbsp tomato paste (the unsung hero of sauces)
- 1 tbsp Worcestershire sauce (say it like “WUSS-ter-sher” and feel fancy)
- 1 tsp dried thyme (optional, but makes you feel like a chef)
- Salt and black pepper, to taste
For the Mashed Potato Topping:
- 2 lbs russet or Yukon gold potatoes, peeled and diced
- 4 tbsp unsalted butter (generous dollops encouraged)
- ½ cup whole milk or cream (because why not?)
- Salt, to taste
- Optional: ¼ cup shredded cheddar cheese (if you’re feeling wild)
