Ingredients:

  • 2 lbs (900g) ground lamb or ground beef
  • 1 large onion, finely chopped
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 1 tbsp (15ml) olive oil
  • 1 tbsp (15ml) tomato paste
  • 1 cup (240ml) beef broth
  • 1 cup (240ml) frozen peas
  • 1 tsp (5ml) dried thyme
  • 1 tsp (5ml) dried rosemary
  • 1 bay leaf
  • Salt and freshly ground black pepper to taste
  • 1 tbsp (15ml) Worcestershire sauce
  • 3 lbs (1.4kg) russet potatoes, peeled and quartered
  • 1/2 cup (120ml) milk
  • 4 tbsp (57g) unsalted butter
  • Salt and freshly ground white pepper to taste
  • Optional: 1/4 cup (60ml) grated cheddar cheese for topping
  • Optional: 1 egg yolk, for richness

Instructions:

  1. Boil potatoes in salted water until tender. Drain and mash with milk, butter, salt, pepper, and optional egg yolk until smooth and creamy. Set aside.
  2. Heat olive oil in a large skillet or Dutch oven. Sauté onion, carrots, and celery until softened. Add garlic and cook until fragrant.
  3. Add ground meat to the skillet and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  4. Stir in tomato paste, thyme, rosemary, bay leaf, and Worcestershire sauce. Cook for 1 minute.
  5. Pour in beef broth and bring to a simmer. Reduce heat and cook for 15-20 minutes, or until the sauce has thickened slightly.
  6. Stir in frozen peas and cook for 2-3 minutes until heated through. Season with salt and pepper to taste. Remove bay leaf.
  7. Transfer the meat filling to a 9x13 inch baking dish. Spread mashed potatoes evenly over the filling.
  8. Sprinkle with grated cheese (if using). Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the potatoes are golden brown and the filling is bubbly.
  9. Let stand for 10 minutes before serving.