For the Mashed Potato Topping
- 1 kg (2 lbs) potatoes, peeled and diced
- 4 tablespoons unsalted butter
- 1/2 cup milk (or heavy cream)
- 1/2 cup grated Parmesan or cheddar cheese (optional)
- Salt and pepper, to taste
Step-by-Step Instructions
1. Prepare the Meat Filling
- Heat olive oil in a large skillet or pan over medium heat. Add the onions, garlic, carrots, and celery. Sauté until the vegetables are softened, about 5-7 minutes.
- Add the ground lamb (or beef) to the pan. Cook until the meat is browned and fully cooked, breaking it into small pieces with a spoon or spatula.
- Stir in the tomato paste, Worcestershire sauce, dried thyme, and rosemary. Cook for another minute to enhance the flavors.
- Pour in the beef or chicken stock, bring the mixture to a simmer, and let it cook for 10-15 minutes. The liquid should reduce slightly, creating a thick, flavorful filling.
- Stir in the frozen peas, season with salt and pepper, and set the filling aside.
