# What You Need:
→ 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
# Directions:
01 - Preheat oven to 400°F (200°C).
02 - Bring a large pot of salted water to a boil. Add potatoes and cook until fork-tender, about 15 to 20 minutes.
03 - Heat olive oil in a large skillet over medium heat. Add onion, carrots, and celery; sauté for 6 to 8 minutes until vegetables are softened.
04 - Add garlic to skillet and cook 1 minute. Stir in ground lamb, breaking it apart with a spoon. Cook until well-browned, about 8 minutes. Drain excess fat, then add tomato paste and blend thoroughly.
05 - Pour in beef or lamb stock, Worcestershire sauce, thyme, and rosemary; stir well. Simmer for 10 minutes until mixture thickens.
06 - Add peas to the skillet and season with salt and freshly ground black pepper. Remove from heat.
07 - Drain potatoes and return them to the pot. Mash with milk and butter until smooth. Fold in half the grated cheddar. Adjust seasoning with salt and pepper.
08 - Spoon lamb filling into a deep baking dish (2-quart capacity). Spread mashed potatoes evenly over the filling and sprinkle with remaining cheddar cheese.
09 - Bake for 25 to 30 minutes until the potato topping is golden and the filling is bubbling.
10 - Remove from oven and allow to rest for 10 minutes before serving.
