Ingredients:
For the Mashed Potato Topping:
2 lbs russet potatoes, peeled and cut into chunks
¼ cup half-and-half
4 tbsp unsalted butter
Salt and freshly ground black pepper, to taste
For the Meat Filling:
2 tbsp canola oil
1 cup chopped onion
2 carrots, peeled and diced
2 cloves garlic, minced
1½ lbs ground lamb
1 tsp salt
½ tsp freshly ground black pepper
2 tbsp all-purpose flour
2 tsp tomato paste
1 cup chicken broth
1 tsp Worcestershire sauce
½ cup frozen peas
½ cup frozen corn
Directions:
Prepare the Mashed Potatoes:
Boil the potatoes in salted water until fork-tender.
Drain, then mash with half-and-half, butter, salt, and pepper.
Cook the Meat Filling:
Heat oil in a skillet over medium heat. Sauté onions, carrots, and garlic.
Add ground lamb, season with salt and pepper, and cook until browned.
Stir in flour and tomato paste, cooking for 1 minute.
Pour in chicken broth and Worcestershire sauce, simmering until thickened.
Mix in peas and corn, then remove from heat.
Assemble and Bake:
Preheat oven to 400°F (200°C).
Spread the meat mixture into a baking dish.
Top evenly with mashed potatoes, smoothing with a spatula.
Bake for 25 minutes or until golden brown on top.
Prep Time: 20 min | Cook Time: 40 min | Total Time: 1 hr
Calories: ~450 kcal per serving
Tips:
For a richer taste, mix Parmesan cheese into the mashed potatoes.
Substitute ground beef for lamb if preferred.
Let the pie rest for 10 minutes before serving for the best texture.
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