Ingredients:

  • 2 lbs ground lamb
  • 2 tbsp unsalted butter
  • 1 large onion, finely diced
  • 3 cloves garlic, minced
  • 3 medium carrots, diced
  • 2 stalks celery, diced
  • 1 cup frozen peas
  • 2 tbsp all-purpose flour
  • 2 cups beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • salt to taste
  • black pepper to taste
  • 2.5 lbs Russet potatoes, peeled and cubed
  • 1/2 cup unsalted butter
  • 1/2 cup whole milk
  • 4 oz cream cheese
  • salt to taste
  • black pepper to taste

Instructions:

  1. Melt butter in a large skillet or Dutch oven over medium-high heat. Add the ground lamb and cook until browned and slightly crispy. Remove meat, leaving the fat in the pan.
  2. Sauté the diced onions, carrots, and celery in the remaining fat until softened. Stir in minced garlic and cook for 60 seconds until fragrant.
  3. Return the browned lamb to the pan. Sprinkle in the all-purpose flour and stir for 2 minutes to cook out the raw taste.
  4. Slowly pour in the beef broth and Worcestershire sauce. Simmer on low for 10–15 minutes until the sauce is thick and glossy. Stir in the frozen peas last.
  5. Boil the peeled and cubed Russet potatoes in salted water until fork-tender. Drain and let them sit in the hot pot for 2 minutes to allow excess steam to escape.
  6. Mash the potatoes with butter, whole milk, and cream cheese until velvety and smooth.
  7. Pour the meat mixture into a 9x13 inch baking dish. Spread the mashed potatoes evenly over the top, using a fork to create ridges.
  8. Bake at 400°F (200°C) for 25–30 minutes. Broil for 2–3 minutes until the peaks are golden brown.