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Shepherd's pie topped with creamy mashed potatoes over a savory meat and vegetable filling is the ultimate comfort food. This hearty, protein-packed family dinner is warming and deeply satisfying.
Peel and cut the potatoes into 2-inch cubes, place in a pot with cold salted water, bring to a gentle boil, and cook until fork-tender (about 18-20 minutes).
While the potatoes cook, in a large skillet over medium-high heat, add olive oil and sauté the diced onion, carrot, and minced garlic until softened, about 5 minutes.
Add the ground lamb to the skillet, seasoning with salt and black pepper. Use a wooden spoon to break up the meat and brown evenly, draining excess fat if needed.
Stir in tomato paste, Worcestershire sauce, and fresh thyme. Cook for 2 minutes before adding the peas. Simmer the mixture for another 5 minutes, then taste and adjust seasoning.
Drain the cooked potatoes and mash with butter and warm milk until smooth and creamy, seasoning with salt and pepper to taste.
Preheat oven to 400°F (200°C). Spread the meat filling in a baking dish and carefully smooth the mashed potatoes over the top, creating small ridges with a fork for crispiness.
Bake uncovered for 25-30 minutes until the top is golden brown and the filling is bubbling along the edges. Let rest for 10 minutes before serving.
