🥧 Shepherd’s Pie 😍

Ingredients: For the Filling: 1½ lbs ground lamb1 small onion, chopped2 carrots, diced2 celery stalks, diced3 cloves garlic, minced1 cup frozen peas2 tbsp tomato paste1½ cups beef or lamb broth1 tbsp Worcestershire sauce1 tsp dried thyme1 tsp dried rosemary½ tsp black pepperSalt, to taste2 tbsp butter or olive oilFor the Mashed Potato Topping: 2½ lbs potatoes, peeled and cubed4 tbsp unsalted butter½ cup warm milk½ cup shredded cheddar cheese, optionalSalt and black pepper, to tasteMethod: Preheat the oven to 400°F (200°C). Grease a 9×13-inch baking dish.Boil the potatoes in salted water for 15–20 minutes, until fork-tender. Drain, then mash with butter, warm milk, salt, and pepper. Stir in cheddar cheese if desired.Heat the butter or oil in a large skillet over medium-high heat. Add the ground lamb and onion and cook for 6–8 minutes, breaking up the meat, until browned.Add the carrots and celery and cook for 4–5 minutes. Stir in the garlic and cook for another minute.Add the tomato paste, thyme, rosemary, Worcestershire sauce, black pepper, and salt. Cook for 1–2 minutes.Pour in the broth and bring to a gentle simmer. Cook for 8–10 minutes, until the gravy thickens slightly.Stir in the frozen peas and cook for another 2–3 minutes.Transfer the meat mixture to the prepared baking dish and spread the mashed potatoes evenly over the top. Use a fork to create ridges that will become golden and crispy.Bake uncovered for 25–30 minutes, until bubbling around the edges and golden brown on top.Let it rest for 10 minutes before serving. Enjoy this hearty classic with a side of green vegetables! 🥔🥕🥩