Ingredients

• 2 tbsp olive oil
• 1 large onion, finely chopped
• 2 carrots, finely diced
• 2 cloves garlic, minced
• 500g ground lamb (or beef for Cottage Pie)
• 2 tbsp tomato paste
• 1 cup beef broth
• ½ cup red wine (optional)
• 1 tbsp Worcestershire sauce
• 1 tsp fresh thyme (or ½ tsp dried)
• 1 tsp fresh rosemary (or ½ tsp dried)
• ½ cup frozen peas
• Salt and pepper to taste
• 1 kg potatoes, peeled and cut into chunks
• 4 tbsp butter
• ½ cup milk or heavy cream
• ½ cup shredded cheddar cheese (optional)

Instructions

1. 1

   Heat olive oil in a large pan over medium heat.

2. 2

   Sauté onions, carrots, and garlic until softened, about 5 minutes.

3. 3

   Add ground lamb and cook until browned, breaking it up as it cooks. Drain excess fat if needed.

4. 4

   Stir in tomato paste and cook for 1-2 minutes.

5. 5

   Pour in red wine (if using) and simmer until reduced by half.

6. 6

   Add beef broth, Worcestershire sauce, thyme, and rosemary. Simmer for 10-15 minutes until thickened.

7. 7

   Stir in frozen peas, season with salt and pepper, then remove from heat.

8. 8

   Boil potatoes in salted water until fork-tender, about 15 minutes.

9. 9

   Drain potatoes and mash with butter, milk (or cream), and cheddar cheese (if using). Season with salt and pepper to taste.

10. 10

    Preheat oven to 400°F (200°C).

11. 11

    Spread meat filling evenly in a baking dish.

12. 12

    Spoon mashed potatoes over the top and smooth with a spatula. Use a fork to create ridges for a crispy texture.

13. 13

    Bake for 20-25 minutes until golden brown on top.

14. 14

    Let rest for 5 minutes before serving.