Ingredients

• 1 lb ground lamb
• 1 small onion, diced
• 2 carrots, diced
• 1 cup frozen peas
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 cup beef broth
• 1 tsp dried thyme
• Salt and black pepper to taste
• 2 lbs Russet potatoes, peeled and quartered
• 4 tbsp unsalted butter
• 1/3 cup whole milk
• 1 egg yolk (optional, for richer topping)
• 2 tbsp olive oil

Instructions

1. 1. Preheat oven to 400°F (200°C).
2. 2. Place potatoes in a large pot, cover with salted water, and bring to a boil. Cook until tender, about 15-20 minutes. Drain and mash with butter and milk. Season with salt and pepper. Stir in egg yolk if using. Set aside.
3. 3. While potatoes cook, heat olive oil in a large skillet over medium-high heat. Add ground lamb and cook, breaking it up, until browned. Remove lamb with a slotted spoon and set aside, leaving drippings.
4. 4. Add onion and carrots to the skillet; cook until softened, about 5 minutes. Stir in tomato paste and cook 1 minute. Return lamb to the skillet.
5. 5. Sprinkle flour over mixture (optional, for thicker gravy) and cook 1 minute. Add beef broth, Worcestershire sauce, thyme, salt, and pepper. Bring to a simmer and cook until thickened, about 5 minutes. Stir in frozen peas.
6. 6. Transfer lamb filling to a 9x13 inch baking dish or 2-quart casserole. Spread mashed potatoes evenly over the top, using a fork to create ridges.
7. 7. Bake for 20-25 minutes until heated through and the top is golden. Let rest 5 minutes before serving.