# Ingredient list:
→ Filling
01 - 2 tablespoons olive oil
02 - 1 large onion, finely chopped
03 - 2 carrots, peeled and diced
04 - 2 celery stalks, diced
05 - 2 cloves garlic, minced
06 - 1.1 pounds ground lamb
07 - 2 tablespoons tomato paste
08 - 2/3 cup beef or lamb stock
09 - 1 tablespoon Worcestershire sauce
10 - 1 teaspoon dried thyme
11 - 1 teaspoon dried rosemary
12 - 1 cup frozen peas
13 - Salt and freshly ground black pepper, to taste
→ Cheesy Potato Topping
14 - 2.6 pounds potatoes, peeled and cut into chunks
15 - 1/4 cup milk
16 - 3.5 tablespoons unsalted butter
17 - 1 cup mature cheddar cheese, grated
18 - Salt and pepper, to taste
# How-to:
01 - Set oven to 400°F (200°C) and allow it to reach temperature.
02 - In a large saucepan, bring salted water to a boil. Add potatoes and simmer for 15-20 minutes or until fork-tender.
03 - In a large skillet over medium heat, add olive oil. Sauté onion, carrots, and celery for 6-8 minutes until softened.
04 - Add minced garlic, cooking for 1 minute. Add ground lamb, breaking it up with a wooden spoon, and cook for about 8 minutes until browned.
05 - Drain excess fat. Mix in tomato paste, then pour in stock, Worcestershire sauce, thyme, and rosemary. Simmer for 10 minutes until the mixture thickens.
06 - Stir in frozen peas and season with salt and black pepper. Remove skillet from heat.
07 - Drain cooked potatoes and return to saucepan. Mash together with milk and butter until smooth. Stir in half the grated cheddar cheese. Season to taste with salt and pepper.
08 - Transfer lamb filling to a deep 2-quart baking dish. Spread mashed potatoes evenly over filling and sprinkle with remaining cheddar cheese.
09 - Bake for 25-30 minutes until the topping is golden and the filling is bubbling at the edges.
10 - Allow to rest for 10 minutes before serving to set the layers.
