Ingredients:

  • 1 tbsp (15 ml) olive oil
  • 1 large onion, chopped (approx. 1 cup, 150g)
  • 2 carrots, chopped (approx. 1 cup, 120g)
  • 2 celery stalks, chopped (approx. ½ cup, 60g)
  • 1 lb (450g) ground lamb (or beef, for cottage pie)
  • 2 cloves garlic, minced
  • 1 tbsp (7g) tomato paste
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 cup (240ml) beef broth
  • ½ cup (120ml) frozen peas
  • ½ cup (120ml) frozen corn
  • 1 tbsp all-purpose flour (optional, for thickening)
  • Salt and freshly ground black pepper to taste
  • 2 lbs (900g) russet potatoes, peeled and quartered
  • ½ cup (120ml) milk
  • 4 tbsp (56g) unsalted butter
  • Salt and freshly ground white pepper to taste
  • Optional: ½ cup (50g) shredded cheddar cheese, for topping

Instructions:

  1. Boil potatoes until tender, drain well.
  2. Sauté onion, carrots, and celery in olive oil until softened.
  3. Add ground lamb (or beef) and cook, breaking it up, until browned. Drain off any excess fat.
  4. Stir in garlic, tomato paste, thyme, and rosemary. Cook for 1 minute.
  5. Stir in beef broth. If using flour, sprinkle it in now and cook for another minute. Bring to a simmer and cook for 15 minutes, or until the sauce has thickened.
  6. Stir in frozen peas and corn. Season with salt and pepper.
  7. Mash cooked potatoes with milk and butter until smooth and creamy. Season with salt and white pepper.
  8. Pour the meat filling into the baking dish. Top evenly with the mashed potatoes.
  9. If using, sprinkle with cheddar cheese. Bake at 375°F (190°C) for 20-25 minutes, or until the topping is golden brown and the filling is bubbly.
  10. Let the pie rest for 5-10 minutes before serving.