Lamb Shepherd’s Pie with Creamy Potato Topping

Instructions

1. 1

   Preheat your oven to 200°C (390°F).

2. 2

   Peel and chop the potatoes into chunks. Place them in a pot of salted water and bring to a boil. Cook for 15-20 minutes until tender.

3. 3

   While the potatoes are cooking, finely chop the onion.

4. 4

   Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened.

5. 5

   Add the canned lamb (drained if necessary) to the skillet and break it up with a spoon. Stir in the frozen mixed vegetables, dried rosemary, half the salt, and half the black pepper. Cook for 5 minutes, stirring occasionally, until heated through.

6. 6

   Transfer the lamb and vegetable mixture to a baking dish and spread it out evenly.

7. 7

   Once the potatoes are tender, drain them and return to the pot. Add the low-fat milk and the remaining salt and black pepper. Mash until smooth and creamy.

8. 8

   Spoon the mashed potatoes over the lamb mixture in the baking dish, spreading evenly to cover the filling.

9. 9

   Use a fork to create a decorative pattern on the potato topping, if desired.

10. 10

    Bake in the preheated oven for 20-25 minutes, or until the top is lightly golden and the filling is bubbling.

11. 11

    Remove from the oven and let rest for 5 minutes before serving. Enjoy your Lamb Shepherd’s Pie with Creamy Potato Topping!