Ingredients Jump to Instructions ↓

  1. 1 tablespoon vegetable oil

  2. 1 large onion, peeled and chopped

  3. 1 large carrot, peeled and chopped

  4. 1 pound ground lamb (or substitute half with another ground meat)

  5. 1 cup beef or chicken broth

  6. 1 tablespoon tomato paste

  7. 1 teaspoon chopped fresh or dry rosemary

  8. 1 tablespoon chopped Italian parsley

  9. 1 cup frozen peas

  10. 2 pounds russet potatoes, peeled and cut into chunks

  11. 6 tablespoons unsalted butter

  12. 1/2 cup milk (any fat content)

  13. Kosher salt to taste

Instructions Jump to Ingredients ↑

  1. Preheat oven to 375°F.

  2. In a large sauté pan over medium-high heat, heat the oil, then add the onion, carrot, and meat. Cook until browned, 8 to 10 minutes.

  3. Drain the fat and add the broth, tomato paste, and herbs. Simmer until the juices thicken, about 10 minutes, then add the peas.

  4. Pour the mixture into a 1 1/2-quart baking dish; set aside.

  5. Meanwhile, bring the potatoes to a boil in salted water. Cook until tender, about 20 minutes; drain.

  6. Mash the potatoes with the butter, milk, and salt.

  7. Spread them over the meat mixture, then crosshatch the top with a fork.

  8. Bake until golden, 30 to 35 minutes.


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