Preparation Steps

• Preheat oven to 400°F (200°C).
• Boil potatoes in salted water until tender, about 15-20 minutes. Drain and mash with warm milk, butter, salt, and pepper until smooth.
• While potatoes are boiling, heat olive oil in a large skillet over medium-high heat. Add ground lamb and cook, breaking it up with a spoon, until browned. Drain off any excess fat.
• Add chopped onion and diced carrots to the skillet and cook until softened, about 5-7 minutes. Stir in minced garlic and cook for another minute until fragrant.
• Stir in beef broth, tomato paste, dried thyme, salt, and pepper. Bring to a simmer and cook for 5 minutes, allowing the sauce to thicken.
• Stir in the frozen peas and cook for 2 minutes more.
• Spoon the meat and vegetable filling into a 9x13 inch baking dish.
• Spread the mashed potatoes evenly over the filling. You can rough up the surface with a fork for a crispy texture.
• Bake in the preheated oven for 20-25 minutes, or until the topping is golden brown and the filling is bubbly.
• Let stand for 5 minutes before serving.