**Ingredients:**
**For the Meat Filling:**
– 1 lb ground lamb (or ground beef if you prefer)
– 1 medium onion, diced
– 2 cloves garlic, minced
– 2 carrots, diced
– 1 cup frozen peas
– 1 cup beef or vegetable broth
– 2 tbsp tomato paste
– 1 tbsp Worcestershire sauce
– 1 tsp dried thyme
– 1 tsp dried rosemary
– Salt and pepper, to taste
– 2 tbsp olive oil
**For the Mashed Potatoes:**
– 2 lbs potatoes (such as Russets or Yukon Gold), peeled and cut into chunks
– 4 tbsp butter
– 1/2 cup milk
– Salt and pepper, to taste
**Instructions:**
1. **Prepare the Mashed Potatoes:**
– Place potatoes in a large pot and cover with water. Bring to a boil and cook until tender, about 15-20 minutes.
– Drain the potatoes and return to the pot. Add butter and milk, and mash until smooth. Season with salt and pepper. Set aside.
2. **Prepare the Meat Filling:**
– Heat olive oil in a large skillet over medium heat. Add onions and garlic, and cook until softened, about 5 minutes.
– Add ground lamb and cook until browned. Break it up with a spoon as it cooks.
– Stir in the carrots, tomato paste, Worcestershire sauce, thyme, and rosemary. Cook for a couple of minutes.
– Add the broth and bring to a simmer. Cook for 5-10 minutes until the mixture thickens slightly. Stir in the frozen peas. Season with salt and pepper.
3. **Assemble and Bake:**
– Preheat your oven to 400°F (200°C).
– Transfer the meat filling to a baking dish (about 9×13 inches or similar).
– Spread the mashed potatoes evenly over the meat filling, smoothing them with a spatula. You can use a fork to create a pattern on top if desired.
– Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and the filling is bubbling.
4. **Serve:**
– Allow the Shepherd’s Pie to cool slightly before serving. Enjoy!
This hearty dish is perfect for a comforting meal and can be made ahead and reheated.