Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 medium onion, chopped (about 1 cup) (150g)
  • 2 cloves garlic, minced (about 1 teaspoon) (6g)
  • 1 pound lean ground lamb or beef (450g)
  • 1 teaspoon dried thyme (5 ml)
  • 1/2 teaspoon dried rosemary (2.5 ml)
  • 1/2 cup all-purpose flour (60g)
  • 1 cup beef broth (240 ml)
  • 1/2 cup frozen peas (75g)
  • 1/2 cup frozen carrots, diced (75g)
  • 1 tablespoon Worcestershire sauce (15 ml)
  • Salt and freshly ground black pepper to taste
  • 2 pounds russet potatoes, peeled and quartered (900g)
  • 1/2 cup milk (120 ml)
  • 4 tablespoons unsalted butter (56g)
  • Salt and freshly ground black pepper to taste
  • Optional: 1/4 cup grated cheddar cheese for topping

Instructions:

  1. Peel, quarter, and boil the potatoes until tender. Drain well and mash with milk, butter, salt, and pepper until smooth.
  2. Heat olive oil in a large skillet. Sauté the onion and garlic until softened.
  3. Add ground lamb or beef to the skillet and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  4. Stir in the flour, thyme, and rosemary. Cook for 1 minute.
  5. Gradually pour in the beef broth, stirring constantly to prevent lumps. Add Worcestershire sauce, peas, and carrots. Simmer until thickened.
  6. Pour the meat mixture into the baking dish. Spread the mashed potatoes evenly over the top.
  7. Bake in a preheated oven at 375°F (190°C) until golden brown and bubbly, about 20-25 minutes. If using cheese, sprinkle it on top during the last 5 minutes of baking.
  8. Let the pie rest for 5-10 minutes before serving.