Ingredients:

  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1 lb minced lamb
  • 1 tablespoon tomato paste
  • 1 cup beef broth
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon fresh thyme, chopped
  • Salt and pepper to taste
  • 2 lbs russet potatoes, peeled and quartered
  • 4 tablespoons unsalted butter
  • ½ cup whole milk
  • Salt to taste

Instructions:

  1. Boil quartered potatoes in salted water until tender, about 15-20 minutes. Drain and return to pot.
  2. Add butter and milk to the potatoes, mashing until creamy. Season with salt; set aside.
  3. In a large skillet, heat olive oil over medium heat. Sauté onion, carrots, and celery until softened, about 5-7 minutes.
  4. Add garlic and minced lamb to the skillet; cook until browned.
  5. Stir in tomato paste, broth, Worcestershire sauce, and thyme; season to taste with salt and pepper. Simmer filling for 10-15 minutes until slightly thickened.
  6. Transfer filling to a baking dish, top with mashed potatoes, smoothing over the surface.
  7. Preheat the oven to 400°F (200°C). Bake for 25 minutes until golden on top.
  8. Let it cool slightly before serving. Enjoy!