Ingredients
- 1.5 lbs ground lamb (or ground beef)
- 1 onion, finely chopped
- 2 carrots, finely diced
- 2 cloves garlic, minced
- 2 tbsp tomato purée (or tomato paste)
- 2 tsp Worcestershire sauce
- 1 tsp fresh rosemary, chopped
- 1 tsp fresh thyme, chopped
- 1/2 cup red wine
- 1/2 cup chicken or beef stock
- 2 tbsp olive oil
- Salt and pepper to taste
- For the Mashed Potatoes:
- 2 lbs Yukon gold or russet potatoes, peeled and chopped
- 4 tbsp butter
- 1/3 cup heavy cream or milk
- 1 egg yolk
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Heat olive oil in a large skillet. Sauté onion, garlic, and carrots until softened.
- Add ground lamb, cook until browned, and drain excess fat.
- Stir in tomato purée, Worcestershire sauce, rosemary, and thyme. Pour in red wine and simmer until slightly reduced.
- Add stock and simmer for 15–20 minutes until thickened. Season with salt and pepper.
- Meanwhile, boil potatoes in salted water until fork-tender. Drain and mash with butter, cream, and egg yolk. Season to taste.
- Spread meat mixture into a baking dish. Top with mashed potatoes and create ridges with a fork.
- Bake for 20–25 minutes until golden. Broil for a few extra minutes for a crispier top if desired.
Notes
- Use ground turkey for a lighter version.
- Swap lamb with beef for a Cottage Pie variation.
- Add peas or corn to the filling for added texture and flavor.
- Top mashed potatoes with cheddar cheese for extra richness.
- Dish can be assembled ahead and baked later.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
- Diet: Halal
Nutrition
- Serving Size: 1 portion
- Calories: 510
- Sugar: 6g
- Sodium: 520mg
- Fat: 29g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 115mg
