Classic Sheperd’s Pie

1.

Preheat your oven to 400°F (200°C) and grease a baking dish with butter or non-stick spray.

2.

Heat olive oil in a large pan over medium heat. Cook chopped onion until translucent, then add minced garlic and cook for an additional minute.

3.

Add ground lamb to the pan, breaking it apart with a wooden spoon. Cook until it is browned evenly.

4.

Stir in the vegetable broth and tomato paste, ensuring that the liquids are well combined with the meat.

5.

Add frozen peas, diced carrots, dried thyme, salt, and pepper to the pan. Simmer for 20 minutes until vegetables are tender.

6.

Meanwhile, in a separate pot, boil potatoes in salted water until tender. Drain and return to the pot.

7.

Mash potatoes with butter and milk until smooth. Season with salt and pepper to taste.

8.

Spread the lamb mixture evenly in the prepared baking dish, then layer the mashed potatoes on top, smoothing out the surface.

9.

Sprinkle grated cheddar cheese over the mashed potatoes and bake in the preheated oven for 25 minutes until cheese is bubbly and golden brown.

10.

Let the Shepherd’s Pie cool slightly before serving, as this helps to set the layers and enhances the flavors.