One Pot Shepherd’s Pie

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a large oven-safe pot or Dutch oven, heat the olive oil over medium heat.
3. Add the chopped onion and minced garlic. Sauté for about 2-3 minutes until the onion is translucent.
4. Add the ground lamb (or beef) to the pot. Cook for 5-7 minutes until browned, using a spatula to break up any clumps. Season with salt and black pepper.
5. Stir in the tomato paste, beef broth, Worcestershire sauce, thyme, and rosemary. Allow the mixture to simmer for 10 minutes to let the flavors meld together. Stir occasionally.
6. Mix in the frozen peas and carrots, and cook for another 5 minutes.
7. Meanwhile, place the peeled and diced potatoes in a separate pot. Cover with water and bring to a boil. Cook for 15-20 minutes until potatoes are tender.
8. Drain the potatoes and return to the pot. Add milk and butter; mash until smooth. Season with additional salt and pepper if desired.
9. Spread the mashed potatoes evenly over the meat and vegetable mixture in the oven-safe pot. Sprinkle with shredded cheddar cheese.
10. Transfer the pot to your preheated oven and bake for 20 minutes, or until the cheese is melted and bubbling.
11. For a golden top, switch the oven to broil for an additional 3-5 minutes. Watch closely to avoid burning.
12. Let the Shepherd’s Pie rest for 5 minutes before serving to allow the layers to set together for easier serving.