Shepherd’s Pie (Cottage Pie)

Instructions

1. Preheat the oven to 200°C.
2. Boil the potatoes in a large pot of salted water until they are tender, approximately 15-20 minutes.
3. While the potatoes are boiling, heat the olive oil in a large frying pan over medium-high heat. Add the onion and carrots, and cook until the vegetables are tender and the onions are translucent.
4. Add the minced garlic to the pan and cook for an additional minute.
5. Add the ground lamb to the pan and cook until it is browned and cooked through, breaking it up into small pieces as it cooks.
6. Add the canned chopped tomatoes, beef broth, tomato paste, and frozen peas to the pan, and stir well to combine. Bring the mixture to a simmer and cook for 10-15 minutes, until the sauce has thickened.
7. Drain the potatoes and return them to the pot. Add the butter and milk, and mash until the potatoes are smooth and creamy.
8. Season the lamb mixture with salt and pepper to taste.
9. Spread the lamb mixture into the bottom of a large baking dish.
10. Spoon the mashed potatoes on top of the lamb mixture, spreading it out evenly to cover the meat.
11. Bake in the preheated oven for 25-30 minutes, until the top is golden brown and the filling is bubbling.
12. Let the Shepherd's Pie cool for a few minutes before serving.