Ingredients:

  • 3 lbs (1.36 kg) ground lamb (about 80/20 blend)
  • 2 large onions, chopped (approx. 300g)
  • 4 carrots, peeled and diced (approx. 300g)
  • 4 celery stalks, diced (approx. 200g)
  • 4 cloves garlic, minced
  • 2 tbsp (30 ml) olive oil
  • 4 tbsp (60 ml) all-purpose flour
  • 2 cups (475 ml) beef broth (low sodium preferred)
  • 1 cup (240 ml) red wine (optional, but adds depth)
  • 2 tbsp tomato paste
  • 2 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 cup (240 ml) frozen peas
  • 1 cup (240 ml) frozen corn
  • Salt and freshly ground black pepper to taste
  • 2 tbsp Worcestershire sauce
  • 6 lbs (2.7 kg) russet potatoes, peeled and quartered
  • 1 cup (240 ml) whole milk
  • 8 tbsp (1 stick) (113g) unsalted butter, softened
  • ½ cup (120 ml) sour cream or crème fraîche (optional, adds richness)
  • Salt and freshly ground white pepper to taste
  • ½ cup (50g) grated cheddar cheese (optional, for topping)

Instructions:

  1. Boil potatoes until fork-tender. Drain and mash with milk, butter, sour cream (if using), salt, and white pepper until smooth and creamy. Set aside.
  2. In the Dutch oven or large skillet, brown the ground lamb over medium-high heat. Drain off any excess fat.
  3. Add onions, carrots, and celery to the pot and sauté until softened, about 8-10 minutes. Add garlic and cook for 1 minute more.
  4. Sprinkle flour over the vegetables and cook for 1 minute, stirring constantly. Gradually whisk in beef broth and red wine (if using), scraping up any browned bits from the bottom of the pot. Stir in tomato paste, thyme, rosemary, and Worcestershire sauce.
  5. Bring the mixture to a simmer, then reduce heat and cook for 15-20 minutes, or until the sauce has thickened. Stir in frozen peas and corn. Season to taste with salt and pepper.
  6. Pour the lamb filling into the prepared baking dish or Dutch oven. Spread the mashed potato topping evenly over the filling. Optionally, sprinkle with grated cheddar cheese.
  7. Bake in a preheated oven at 375°F (190°C) for 30-45 minutes, or until the potato topping is golden brown and the filling is bubbling. This is one of the best meals for a crowd.
  8. Let stand for 10-15 minutes before serving. This allows the filling to settle and the potatoes to cool slightly.