Boil the potatoes in a large pot of salted water until fork-tender (about 15 minutes). Drain them, then mash them with butter, milk, and a sprinkle of salt until they’re smooth and dreamy. If you’re a cheese fan, mix in some cheddar for extra pizzazz.
Cook the Meat Filling:
In a large skillet, brown the ground lamb over medium heat. Break it up as it cooks and let it sizzle until no pink remains (about 5–7 minutes).
Add the onion, garlic, and carrots to the skillet. Cook for 5 minutes until the veggies start to soften.
Flavor Boost:
Stir in the tomato paste, Worcestershire sauce, thyme, salt, and pepper. Cook for another 2 minutes to let the flavors party together.
Simmer Away:
Pour in the beef broth and let the mixture simmer for 5–10 minutes, or until it thickens slightly. Add the peas at the last minute—they just need a quick warm-up.
Assemble the Pie:
Preheat your oven to 400°F (200°C).
Pour the meat and veggie mixture into a baking dish, spreading it out evenly like a pro.
Dollop the mashed potatoes on top and spread them with a spatula. Use a fork to create little peaks on the surface—they’ll crisp up beautifully in the oven.
Bake to Perfection:
Bake for 20–25 minutes, or until the top is golden brown and you’re getting serious comfort food vibes. For extra crispiness, broil it for 2–3 minutes at the end (but keep an eye on it—you’re making dinner, not charcoal).
Serve:
Let the pie rest for 5 minutes before diving in, because molten meat filling isn’t fun for anyone. Scoop it onto plates and enjoy!
