Ingredients
Scale
For the Meat Filling:
- 1 lb ground lamb or beef (or turkey for a leaner option)
- 1 medium onion, diced
- 2 carrots, finely chopped
- 1 cup peas (fresh or frozen)
- 2 garlic cloves, minced
- 2 tbsp tomato paste
- 1 cup beef or vegetable broth
- 1 tbsp Worcestershire sauce
- 1 tsp fresh thyme or rosemary (optional)
- Salt and pepper to taste
For the Mashed Potato Topping:
- 2 lbs potatoes (Yukon Gold or Russet)
- ½ cup milk or cream
- 4 tbsp butter
- Salt and pepper to taste
- ½ cup shredded cheddar cheese (optional)
Instructions
Prepare the Mashed Potatoes:
- Peel and chop potatoes into even pieces.
- Boil in salted water for 15-20 minutes or until fork-tender.
- Drain and mash with butter, milk, and seasoning until smooth. Set aside.
Cook the Meat Filling:
- Heat a skillet over medium heat. Brown the ground meat and set aside.
- In the same skillet, sauté onions, carrots, and garlic until softened.
- Add tomato paste, broth, Worcestershire sauce, thyme (if using), and the cooked meat. Simmer for 10 minutes.
Assemble the Pie:
- Preheat the oven to 375°F (190°C).
- Spread the meat mixture evenly in a baking dish.
- Spoon the mashed potatoes on top, smoothing with a spatula. Optionally, sprinkle shredded cheddar cheese.
Bake and Serve:
- Bake for 25-30 minutes or until the topping is golden and bubbling.
- Let cool for a few minutes before serving.
Notes
- Substitute sweet potatoes for the topping for an autumnal twist.
- For a vegetarian version, replace the meat with lentils and mushrooms.
- Use mashed cauliflower as a low-carb alternative to potatoes.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: British, Irish
- Diet: Vegetarian
Nutrition
- Serving Size: 1 portion (approx. 1/6 of the recipe)
- Calories: 400 (approx.)
- Fat: 18g
- Saturated Fat: 8g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 70mg