Description
A comforting classic featuring a golden-brown crust of creamy mashed potatoes topped with a hearty meat and vegetable filling, infused with aromatic herbs.
Ingredients
Scale
- 1 lb ground lamb or beef
- 1 tbsp cooking oil
- Salt and pepper
- 2 to 3 tbsp salted butter
- 1 large onion (diced)
- 3 medium carrots (diced)
- 5 to 6 garlic cloves (minced)
- ½ cup frozen sweet peas (thawed)
- ½ cup canned corn (drained)
- 1 tbsp each of fresh chopped thyme, rosemary, and parsley
- 1 tsp paprika
- ½ cup red wine
- 2 to 3 tbsp Worcestershire sauce
- 2 tbsp tomato paste
- ¼ cup ketchup or tomato sauce
- 3 tbsp all-purpose flour
- 1 cup beef broth
- 5 to 6 medium potatoes (peeled and cubed)
- ½ cup salted butter
- 1 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tbsp fresh chopped parsley
- 1 tsp fresh thyme
- Salt (to taste)
Instructions
- Preheat your oven to 400°F (205°C).
- Peel and cube your potatoes, then place them in a large pot of salted water. Bring the pot to a boil and let the potatoes cook for about 15 minutes or until fork-tender.
- Add 1 tbsp of cooking oil to a frying pan over medium heat. Toss in the diced onions, stirring until they soften, about 3-4 minutes.
- Add the minced garlic and diced carrots, continuing to stir for another 2-3 minutes.
- Introduce 1 lb of ground lamb or beef, cooking until browned, seasoning with salt and pepper to taste.
- Stir in the frozen peas, corn, chopped herbs, and paprika.
- Pour in the red wine, allowing it to bubble and reduce for 2-3 minutes.
- Add the Worcestershire sauce, tomato paste, and ketchup. Sprinkle in the flour, stirring until well combined.
- Pour in the beef broth and let the mixture simmer for about 10 minutes.
- Drain the cooked potatoes and return them to the pot. Add ½ cup salted butter, ½ cup grated Parmesan cheese, garlic powder, and season with salt. Mash until velvety smooth.
- Spread the lamb filling evenly in a baking dish.
- Spoon the creamy potato mixture over the filling, using a fork to create texture on top.
- Bake in the preheated oven for 25-30 minutes until the top is golden-brown.
Notes
For a quick meal, prepare the filling and mashed potatoes ahead of time and refrigerate. This recipe can also be made vegetarian by using lentils or mushrooms.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 serving
- Calories: 575
- Sugar: 6g
- Sodium: 600mg
- Fat: 27g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 70mg