Classic Shepherd's Pie

Instructions

1. 1

   Preheat your oven to 200°C (400°F).

2. 2

   Place the peeled and diced potatoes in a pot of salted water. Bring to a boil and cook for 15-20 minutes until tender.

3. 3

   While the potatoes are cooking, heat the olive oil in a large skillet over medium heat. Add the chopped onion and diced carrots, and sauté for 5 minutes until softened.

4. 4

   Add the minced garlic and cook for 1 minute until fragrant.

5. 5

   Add the ground lamb to the skillet and cook, breaking it up with a spoon, until browned and cooked through (about 6-8 minutes).

6. 6

   Stir in the tomato paste and Worcestershire sauce, mixing well.

7. 7

   Add the frozen peas and cook for another 2 minutes. Season with salt and pepper to taste. Remove from heat.

8. 8

   Drain the cooked potatoes and return them to the pot. Add the low-fat milk and mash until smooth. Season with salt and pepper to taste.

9. 9

   Spread the lamb and vegetable mixture evenly in the bottom of a baking dish. Top with the mashed potatoes, spreading them out to cover the filling completely.

10. 10

    Use a fork to create a pattern on the surface of the potatoes for a classic look.

11. 11

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

12. 12

    Let the Shepherd's Pie rest for 5 minutes before serving. Enjoy!