Lamb Cottage Pie Recipe
A rich and comforting lamb cottage pie, packed with hearty flavors and topped with golden mashed potatoes. Perfect for a satisfying dinner.
Ingredients
- 2 tablespoons olive oil
- 1 onion finely diced
- 2 garlic cloves minced
- 1 pound ground lamb
- 2 carrots diced
- 1 cup frozen peas
- 1 tablespoon tomato paste
- 1 cup beef or lamb broth
- 1 teaspoon Worcestershire sauce
- Salt and pepper to taste
- 4 large potatoes peeled and cubed
- 1/2 cup milk
- 3 tablespoons butter
- 1/2 cup shredded cheddar cheese optional
- Fresh thyme for garnish
Instructions
- Sauté aromatics: Heat olive oil in a large skillet. Sauté onions and garlic over medium heat until fragrant and golden, about 5 minutes.
- Brown the lamb: Add ground lamb, breaking it up with a spoon. Cook until browned, letting the juices develop rich flavors.
- Add veggies: Stir in carrots, tomato paste, and Worcestershire sauce. Pour in the broth, and let it simmer until thickened, about 10 minutes.
- Season to perfection: Add frozen peas during the last 2 minutes of simmering. Season with salt and pepper to taste.
- Boil potatoes: In a separate pot, boil potatoes for 15 minutes until fork-tender. Drain and return to the pot.
- Mash it up: Add milk and butter to the potatoes. Mash until smooth and creamy. Stir in cheese for extra richness, if desired.
- Assemble the pie: Spread the lamb mixture evenly in a baking dish. Top with mashed potatoes, smoothing the surface with a spatula.
- Bake: Preheat oven to 400°F (200°C). Bake for 20 minutes or until the top is golden brown and crispy.
- Serve: Garnish with fresh thyme for a touch of elegance. Serve hot and watch it disappear from plates.