Ingredients
Scale
- 1 lb ground lamb
- 1 tbsp olive oil
- 1 medium onion, finely chopped
- 2 carrots, diced
- 2 parsnips, diced
- 1 cup frozen peas
- 2 cloves garlic, minced
- 1 tbsp tomato paste (optional, for depth)
- 1 tsp Worcestershire sauce
- 1 cup beef or lamb stock
- 1 tsp rosemary, chopped
- 1 tsp thyme, chopped
- Salt and black pepper, to taste
- 2 lbs Yukon Gold potatoes, peeled and cubed
- 4 tbsp unsalted butter
- ¼ cup warm milk
- Fresh thyme for garnish
Instructions
- Preheat oven to 375°F (190°C).
- Boil potatoes in salted water until tender; drain and mash with butter and milk. Set aside.
- Heat olive oil in a large skillet over medium heat. Brown lamb, breaking up with a spoon.
- Add onion, carrots, and parsnips; cook 6–7 minutes until softened.
- Stir in garlic, rosemary, thyme, tomato paste (if using), and Worcestershire. Cook 1 minute.
- Pour in stock, simmer 10–12 minutes until thickened. Stir in peas, season with salt and pepper.
- Transfer filling to a 9×13” baking dish. Spread mashed potatoes evenly on top.
- Bake 20–25 min until golden. Broil 2–3 min for extra browning.
- Garnish with fresh thyme and serve warm.
Notes
- For a traditional Shire touch, use home-grown garden vegetables and root herbs.
- Dairy-free? Swap butter for vegan margarine and milk for oat milk.
- Leftovers reheat beautifully and taste even better the next day!
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Method: Baking
- Cuisine: British
- Diet: Includes meat, gluten-free optional
Nutrition
- Serving Size: 1 serving
- Calories: 480 Kcal
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 26 g
- Saturated Fat: 12 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 42 g
- Fiber: 5 g
- Protein: 24 g
- Cholesterol: 85 mg
