Ingredients:

  • lbs (approx. 1.15 kg) Russet or King Edward Potatoes, peeled and quartered
  • Tbsp (56g) Unsalted Butter
  • ½ cup (120 ml) Whole Milk or Heavy Cream, warmed
  • ½ cup (50g) Sharp Cheddar Cheese, grated
  • Salt and freshly ground Black Pepper, to taste
  • Pinch of freshly grated Nutmeg
  • Tbsp Olive Oil or Vegetable Oil
  • lbs (900g) Lean Ground Lamb (Minced Lamb)
  • Large Yellow Onion, finely diced
  • Medium Carrots, finely diced
  • Celery Stalks, finely diced
  • cloves Garlic, minced
  • Tbsp All-Purpose Flour
  • Tbsp Tomato Paste
  • ½ cup (120 ml) Dry Red Wine
  • cups (480 ml) Beef or Lamb Stock (low sodium preferred)
  • Tbsp Worcestershire Sauce
  • tsp Dried Thyme
  • tsp Dried Rosemary
  • Bay Leaf
  • cup (150g) Frozen Peas
  • Tbsp Fresh Parsley, chopped

Instructions:

  1. Place peeled and quartered potatoes in salted cold water; bring to a boil. Cook until fork-tender (about 15–20 minutes).
  2. Drain potatoes completely and return them to the hot, dry pan over low heat for 1 minute to steam off excess moisture.
  3. Mash potatoes thoroughly, incorporating warm milk/cream, butter, nutmeg, salt, and pepper until silky smooth. Set aside.
  4. Heat oil in a large, heavy-bottomed Dutch oven over medium-high heat. Add lamb and brown deeply, breaking it up as you go. Drain off excess fat and set the browned lamb aside.
  5. Reduce heat to medium. Add onion, carrots, and celery to the pot. Sauté gently until softened and slightly translucent (about 8–10 minutes). Add garlic during the last minute.
  6. Stir in tomato paste and cook for 1 minute until it darkens slightly. Sprinkle flour over the vegetables and stir well for 1 minute.
  7. Pour in the red wine, scraping up any browned bits from the bottom of the pot (deglazing). Let it bubble and reduce by half.
  8. Return the lamb to the pot. Stir in stock, Worcestershire sauce, thyme, rosemary, and bay leaf. Bring to a simmer.
  9. Reduce heat to low, cover loosely, and let the filling gently bubble for 30–40 minutes until the sauce has thickened nicely. Remove the bay leaf. Stir in the frozen peas and check seasoning (salt/pepper).
  10. Preheat your oven to 400°F (200°C). Spoon the meat filling evenly into a prepared 3-quart oven-safe baking dish.
  11. Carefully spoon the mashed potato topping over the filling and spread evenly, ensuring the edges are sealed. Ruffle the top surface with a fork and sprinkle with grated Cheddar, if using.
  12. Bake for 25–30 minutes, or until the filling is bubbling furiously and the potato topping is golden brown and crisp. Let it rest for 10 minutes before serving.