Ingredients:

  • 2 lbs ground lamb
  • 2 tbsp olive oil
  • 1 large onion, diced
  • 3 medium carrots, diced
  • 2 cloves garlic, minced
  • 1 cup frozen peas
  • 2 tbsp all-purpose flour
  • 2 cups beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • salt to taste
  • black pepper to taste
  • 2.5 lbs Russet potatoes, peeled and cubed
  • 1/2 cup unsalted butter
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • white pepper to taste

Instructions:

  1. Heat the olive oil in a skillet over medium-high heat. Add the ground lamb, cooking until deeply browned and fragrant. Remove the meat with a slotted spoon, leaving the rendered fat in the pan.
  2. Add diced onions and carrots to the skillet, sautéing for 5-7 minutes until onions are translucent and carrots soften. Stir in minced garlic for 60 seconds.
  3. Return the browned meat to the skillet. Sprinkle with all-purpose flour and stir for 2 minutes to cook out the raw flour taste.
  4. Slowly pour in the beef broth and Worcestershire sauce while stirring constantly. Add dried thyme, salt, and pepper. Simmer on low for 10-15 minutes until the sauce is thick and glossy.
  5. Fold in the frozen peas during the last 2 minutes of simmering.
  6. While the meat simmers, place cubed potatoes in a pot of salted water. Bring to a boil and cook for 15-20 minutes until fork-tender. Drain thoroughly.
  7. Mash the potatoes until smooth, incorporating unsalted butter, heavy cream, and grated Parmesan cheese. Season with salt and white pepper.
  8. Transfer the meat mixture into a 9x13 inch baking dish. Spread the mashed potatoes evenly over the top, creating ridges with a fork.
  9. Bake or broil until the potato topping is golden brown and crisp.