Ingredients:

  • 2 lbs ground lamb
  • 1 large onion, finely diced
  • 3 cloves garlic, minced
  • 3 large 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

Instructions:

  1. Brown the ground lamb in a skillet over medium-high heat until the meat is no longer pink and has developed a deep, mahogany-colored crust. Drain excess fat, leaving about 1 tablespoon in the pan.
  2. Sauté the diced onions, carrots, and celery in the remaining fat for 5-7 mins until softened and translucent.
  3. Stir in the minced garlic and dried thyme for 60 seconds until fragrant.
  4. Sprinkle in the all-purpose flour and stir for 2 minutes to cook out the raw flour taste.
  5. Slowly whisk in the beef broth and Worcestershire sauce, simmering for 5-10 mins until the liquid thickens into a glossy, rich gravy.
  6. Stir in the frozen peas last and mix for 1 minute just to warm them to maintain their color.
  7. Boil the cubed potatoes in salted water until tender. Drain thoroughly and let them steam-dry for 2 minutes.
  8. Mash the potatoes while hot, folding in the butter, milk, and cream cheese until velvety and smooth.
  9. Spread the meat mixture evenly in a baking dish. Spoon the mashed potatoes over the top, using a fork to create ridges and peaks.
  10. Bake at 400°F (200°C) for 20–25 minutes, or until the peaks are golden brown and the gravy is bubbling up the sides.