Recipe Index

Ingredients

• 1 1/2 tbsp olive oil
• 2 garlic cloves, minced
• 1 onion, finely chopped
• 1 carrot, finely chopped
• 1 rib celery, finely chopped
• 3/4 tsp dried thyme
• 3/4 tsp dried rosemary
• 1 1/2 lb ground lamb (or beef)
• 1/4 cup plain flour
• 1/4 cup tomato paste
• 2 cups beef stock
• 1/2 cup red wine (or water)
• 1 beef bouillon cube, crumbled
• 1 tbsp Worcestershire sauce
• 2 bay leaves
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 1 cup frozen peas
• 2 1/2 lb potatoes, peeled and cut into chunks
• 2/3 cup milk
• 4 tbsp unsalted butter, divided
• 2-3 tbsp grated Parmesan (optional)
• Fresh thyme leaves, to garnish (optional)

Method

1. Boil the potatoes in salted water until very tender, about 20 minutes. Drain, then mash with the milk and 2 tbsp butter. Season.
2. Meanwhile heat the oil and cook the onion, carrot and celery for 5 minutes. Add the garlic and herbs for 1 minute.
3. Add the lamb, break it up and brown well. Stir in the flour and tomato paste and cook for 2 minutes.
4. Pour in the stock and wine, add the bouillon, Worcestershire sauce, bay leaves, salt and pepper, and simmer for 25-30 minutes until thick. Stir in the peas and discard the bay leaves.
5. Spoon the filling into an oven dish, cover with mash and rough up the surface. Dot with the remaining melted butter and Parmesan if using.
6. Bake at 400°F for 25-30 minutes until golden and bubbling. Rest for 10 minutes before serving.

Prep: 10 min · Cook: 70 min · Total: 80 min

Nutrition (per serving, where published)