Ingredients
- 1.5 lbs ground lamb or beef
- 1 onion, chopped
- 2 carrots, diced
- 2 cloves garlic, minced
- 2 tbsp tomato paste
- 2 tsp Worcestershire sauce
- 1/2 cup beef or chicken broth
- 1 tsp fresh or 1/3 tsp dried rosemary
- 1 tsp fresh or 1/3 tsp dried thyme
- Salt and pepper to taste
- 2 tbsp olive oil
- 1 cup frozen peas (optional)
- For the Mashed Potatoes:
- 2 lbs Yukon gold or russet potatoes, peeled and chopped
- 4 tbsp butter
- 1/3 cup milk or cream
- Salt and pepper to taste
- 1 egg yolk (optional)
Instructions
- Preheat oven to 400°F (200°C).
- In a skillet, heat olive oil over medium heat. Sauté onion, garlic, and carrots until soft.
- Add ground lamb or beef and cook until browned. Drain excess fat if necessary.
- Season with salt, pepper, thyme, and rosemary. Stir in tomato paste and Worcestershire sauce and cook for 1 minute.
- Add broth and simmer until reduced and thickened, about 10–15 minutes. Stir in peas if using.
- Meanwhile, boil potatoes in salted water until tender. Drain and mash with butter, milk, and egg yolk if using. Season to taste.
- Spoon meat mixture into a baking dish. Top with mashed potatoes, spreading evenly and using a fork to create texture.
- Bake for 20–25 minutes until top is golden and edges are bubbling.
Notes
- Swap lamb for beef to make Cottage Pie.
- Add corn or green beans for more vegetables.
- Use sweet potatoes for a sweeter twist.
- Top with breadcrumbs or cheese for a crunchy finish.
- Assemble ahead and refrigerate until ready to bake.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
- Diet: Halal
Nutrition
- Serving Size: 1 portion
- Calories: 480
- Sugar: 5g
- Sodium: 490mg
- Fat: 25g
- Saturated Fat: 11g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 110mg
