Shepherd's Pie

Instructions

1. Prepare the potatoes
   Place the peeled and chunked potatoes in a large pot of salted water. Bring to a boil and cook until fork-tender, about 15-20 minutes. Drain well and return to the pot.
2. Make the mashed potato topping
   Add the butter to the hot potatoes and mash until smooth. Gradually add the warm milk while continuing to mash until creamy. Season with salt and pepper to taste. Set aside.
3. Cook the meat base
   In a large, deep skillet or Dutch oven, cook the lamb mince over medium-high heat until browned, breaking it up with a wooden spoon. Drain excess fat if necessary, leaving about 1 tablespoon in the pan.
4. Add vegetables and aromatics
   Add the diced onions, carrots, and celery to the meat. Cook for 5-7 minutes until vegetables begin to soften. Add the minced garlic and cook for another minute until fragrant.
5. Create the sauce
   Stir in the tomato paste and cook for 1-2 minutes. Add the Worcestershire sauce, stock, rosemary, and thyme. Bring to a simmer, then reduce heat to low and cook for 15-20 minutes until the mixture thickens and vegetables are tender.
6. Add finishing touches to filling
   Stir in the frozen peas and season with salt and pepper to taste. Cook for another 2-3 minutes until peas are heated through but still bright green.
7. Assemble the pie
   Preheat the oven to 200°C (400°F). Transfer the meat mixture to a large baking dish, spreading it evenly. Carefully spoon the mashed potatoes over the meat and spread to cover completely. Use a fork to create ridges on the surface for extra crispiness.
8. Bake to golden perfection
   Bake in the preheated oven for 25-30 minutes until the top is golden brown and the filling is bubbling around the edges. Let stand for 10 minutes before serving.