Ingredients
Potatoes
- 2 lb Yukon Gold or russet potatoes, peeled and cut into chunks
- 4 tbsp unsalted butter
- 1/2 cup whole milk, warmed
- 1 tsp kosher salt
Filling
- 1 tbsp olive oil
- 1 1/2 lb ground lamb
- 1 medium yellow onion, diced
- 2 carrots, diced
- 2 cloves garlic cloves, minced
- 2 tbsp tomato paste
- 1 tbsp all-purpose flour
- 1 cup beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp fresh thyme leaves
- 1/2 tsp dried rosemary
- 1 cup frozen peas
- 3/4 tsp kosher salt
- 1/2 tsp black pepper
Instructions
Place potatoes in a saucepan and cover with cold salted water.
Bring to a boil and cook approximately 15-20 minutes until very tender.
Drain thoroughly.
Mash with butter, warm milk and salt until smooth.
Preheat oven to 400F.
Heat olive oil in a large oven-safe skillet over medium-high heat.
Add lamb and brown thoroughly, breaking it into small pieces.
Drain excessive fat if necessary.
Add onion and carrots and cook approximately 6 minutes.
Add garlic and cook 30 seconds.
Add tomato paste and cook 1 minute.
Sprinkle flour over filling and stir.
Add broth, Worcestershire, thyme, rosemary, salt and pepper.
Simmer approximately 8 minutes until thickened.
Stir in frozen peas.
Spread filling evenly in the skillet or transfer to a baking dish.
Spoon mashed potatoes over the filling.
Spread potatoes completely to the edges.
Roughen the potato surface with a fork to create browned ridges.
Bake approximately 25 minutes until bubbling.
Broil 2-3 minutes if needed for additional browning.
Rest approximately 10 minutes before serving.
Nutrition per serving
540
Calories
32g
Protein
38g
Carbs
28g
Fat
