Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 large onion, finely chopped (about 1 cup)
  • 2 carrots, finely diced (about 1 cup)
  • 2 celery stalks, finely diced (about 1 cup)
  • 1 pound (450g) ground lamb (or beef, for cottage pie)
  • 2 tablespoons all-purpose flour (25g)
  • 1 cup (240ml) beef broth (or lamb stock, if you can find it!)
  • 1 cup (240ml) red wine (optional, but recommended for depth of flavour)
  • 1 tablespoon tomato paste (15ml)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1 cup (120g) frozen peas
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon Worcestershire sauce
  • 3 pounds (1.3 kg) Yukon Gold potatoes, peeled and quartered (or Maris Piper if you're proper British)
  • 1/2 cup (120ml) whole milk
  • 4 tablespoons (57g) unsalted butter, softened
  • 3 cloves garlic, minced
  • 1/4 cup (60ml) heavy cream (double cream if you're feeling flush)
  • Salt and freshly ground white pepper, to taste (white pepper adds a bit of posh!)
  • 1/4 cup grated parmesan cheese (optional, for extra flavour)

Instructions:

  1. Heat olive oil in a large skillet. Sauté onion, carrots, and celery until softened.
  2. Add ground lamb and cook, breaking it up with a spoon, until browned. Drain any excess fat.
  3. Stir in flour and cook for 1 minute. Add beef broth, red wine (if using), tomato paste, thyme, rosemary, Worcestershire sauce, salt, and pepper.
  4. Bring to a simmer, then reduce heat and cook for at least 30 minutes, or up to 1 hour, stirring occasionally, until the sauce has thickened.
  5. Stir in frozen peas in the last 10 minutes of simmering.
  6. While the filling simmers, boil potatoes in salted water until tender.
  7. Drain potatoes and return to the pot. Mash with milk, butter, minced garlic, and heavy cream until smooth. Season with salt and white pepper to taste. Stir in parmesan cheese if using.
  8. Pour the lamb filling into the prepared skillet or casserole dish. Top evenly with the creamy garlic mashed potatoes.
  9. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the topping is golden brown and the filling is bubbling.
  10. Let stand for 10 minutes before serving.