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 tsp fresh or 1/3 tsp dried rosemary
- 1 tsp fresh or 1/3 tsp dried thyme
- 1/2 cup beef or chicken broth
- 1 cup frozen peas (optional)
- 2 tbsp olive oil
- Salt and pepper to taste
- For the Mashed Potatoes:
- 2 lbs Yukon gold or russet potatoes, peeled and cubed
- 4 tbsp butter
- 1/3 cup milk or cream
- 1 egg yolk (optional)
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Boil potatoes in salted water until fork-tender. Drain and mash with butter, milk, salt, and egg yolk if using. Set aside.
- In an oven-safe skillet, heat olive oil over medium heat. Sauté onion, carrots, and garlic until softened.
- Add ground meat, season with salt, pepper, rosemary, and thyme. Cook until browned.
- Stir in tomato paste and Worcestershire sauce, then add broth. Simmer until slightly thickened. Fold in peas if using.
- Spread mashed potatoes over meat filling in the skillet. Use a fork to create ridges on top.
- Bake for 20–25 minutes, until top is golden brown and filling is bubbling. Broil briefly if needed for more color.
Notes
- Use ground turkey or chicken for a leaner option.
- Add corn or green beans for more veggies.
- Include a splash of red wine for deeper flavor.
- Top with grated cheese before baking for extra richness.
- Swap mashed potatoes for mashed cauliflower for a low-carb version.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
- Diet: Gluten Free
Nutrition
- Serving Size: 1 portion
- Calories: 470
- Sugar: 4g
- Sodium: 500mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 105mg
