Salt and pepper to taste
2 tablespoons olive oil
For the Mashed Potatoes:
2 pounds potatoes, peeled and chopped
1/2 cup milk (or cream)
4 tablespoons butter
Salt and pepper to taste
INSTRUCTIONS:
Prepare the Mashed Potatoes:
Boil the chopped potatoes in salted water until tender, about 15-20 minutes. Drain and return to the pot.
Add milk and butter, then mash until smooth. Season with salt and pepper. Set aside.
Cook the Filling:
In a large skillet, heat olive oil over medium heat. Add the onion and carrots, cooking until softened, about 5 minutes.
Add the garlic and cook for an additional minute.
Increase heat to medium-high, add the ground lamb (or beef), and cook until browned. Drain any excess fat.
Stir in the tomato paste, Worcestershire sauce, beef broth, thyme, peas, salt, and pepper. Simmer for about 5-10 minutes until thickened.
Assemble the Pie:
Preheat your oven to 400°F (200°C).
Spoon the meat mixture into a baking dish, spreading it evenly.
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