Ingredients

• 1 3/4 lb (800 g) ground lamb
• 1 onion, diced
• 2 carrots, diced
• 2 cloves garlic, minced
• 2 tbsp (30 ml) tomato paste
• 1 cup (250 ml) beef stock
• 1 tsp (5 ml) Worcestershire sauce
• 1 tsp (5 ml) thyme
• 2 lb (900 g) potatoes, peeled
• 1/2 cup (100 ml) milk
• 4 tbsp (50 g) butter

Steps

1. Boil potatoes in salted water until tender; drain and mash with butter and milk.
2. Sauté onion and carrot in a little oil until softened; add garlic and cook 1 minute.
3. Add lamb and brown. Stir in tomato paste, thyme, Worcestershire, and stock; simmer 20 minutes.
4. Spread meat mixture in a baking dish and top evenly with mashed potatoes.
5. Bake at 400°F (200°C) for 25–30 minutes until the top is golden.

Pairings

• Wine: Rioja Reserva – oak, spice; Cabernet Sauvignon – bold tannins for lamb
• Beer: ESB – balanced malt/bitterness; Stout – roasted depth