Ingredients:
For the Meat Filling:
2 tbsp olive oil
1 cup yellow onion, chopped
1 lb. ground lamb
2 tsp dried parsley
1 tsp dried rosemary
1 tsp dried thyme
½ tsp salt
½ tsp ground black pepper
1 tbsp Worcestershire sauce
2 garlic cloves, minced
2 tbsp all-purpose flour
2 tbsp tomato paste
1 cup beef broth
1 cup frozen mixed peas & carrots
½ cup frozen corn kernels
For the Potato Topping:
1 ½ – 2 lbs russet potatoes, peeled and cubed
8 tbsp unsalted butter
⅓ cup half & half
½ tsp garlic powder
½ tsp salt
¼ tsp ground black pepper
¼ cup parmesan cheese
Instructions:
Prepare the Meat Filling:
Heat olive oil in a large skillet over medium-high. Add onions and sauté for 5 minutes.
Add ground lamb, breaking it apart with a wooden spoon. Mix in parsley, rosemary, thyme, salt, and pepper. Cook until browned, about 6-8 minutes.
Stir in Worcestershire sauce and garlic; cook for 1 minute.
Mix in flour and tomato paste until well combined, then pour in broth and add frozen vegetables. Bring to a boil, reduce to a simmer, and cook for 5 minutes.
Make the Potato Topping:
Boil potatoes until fork-tender, about 10-15 minutes. Drain and return to the hot pot to dry out for 1 minute.
Add butter, half & half, garlic powder, salt, and pepper. Mash until smooth.
Stir in parmesan cheese until combined.
Assemble and Bake:
Preheat oven to 400°F (200°C).
Transfer meat filling to a 9×9 inch baking dish. Spoon and smooth mashed potatoes over the top.
Bake uncovered for 25-30 minutes until bubbling. Let cool for 15 minutes before serving.
Nutrition:
Calories: 400 kcal per serving
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Enjoy this heartwarming dish that’s perfect for any family dinner!