Shepherd's Pie with Ground Lamb and Mashed Potato Topping Lamb and Potato Casserole

Preheat the oven to 200°C.

Peel and dice the potatoes into 2 cm cubes. Place them in a large pot, cover with cold salted water, and bring to a boil over high heat. Boil for 15–18 minutes until fork-tender.

While the potatoes cook, heat olive oil in a large oven-safe skillet over medium-high heat. Add the diced onion and cook for 4–5 minutes until softened and translucent.

Add the minced garlic and ground lamb to the skillet. Cook, breaking up the meat with a spoon, for 6–8 minutes until the lamb is browned and no longer pink.

Stir in the flour and tomato paste, cook for 1 minute, then pour in the beef broth and Worcestershire sauce. Add the diced carrots and bring to a simmer. Cook for 8–10 minutes until the sauce thickens and the carrots are tender. Stir in the frozen peas and remove from heat.

Drain the cooked potatoes and return them to the pot. Add butter and milk, then mash until smooth. Season with salt and pepper to taste.

Spoon the mashed potatoes over the lamb filling in the skillet, spreading evenly with a spatula. Use a fork to create ridges on the surface for browning.

Place the skillet in the preheated oven and bake for 20–25 minutes until the filling is bubbling and the potato topping is golden brown. Let rest for 5 minutes before serving.