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
• 1/2 cup (120 ml) dry red wine
• 1 cup (250 ml) beef stock
• 1 tsp (5 ml) Worcestershire sauce
• 1 tsp (5 ml) thyme
• 1 bay leaf
• 1 cup (150 g) frozen peas
• 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. Heat a little oil in a large skillet or Dutch oven over high heat. Add the lamb and brown well, breaking it up as it cooks. Spoon off excess fat, leaving a few tablespoons behind.
3. Add onion and carrot to the rendered fat and cook until softened; add garlic and cook 1 minute.
4. Stir in tomato paste and cook 1 minute. Add red wine and simmer until nearly evaporated, scraping up the browned bits.
5. Add stock, thyme, bay leaf, and Worcestershire; simmer 20 minutes until thick. Discard the bay leaf and stir in the peas.
6. Spread meat mixture in a baking dish and top evenly with mashed potatoes.
7. Bake at 400°F (200°C) for 25–30 minutes until the top is golden.
8. Rest 15–20 minutes before serving so the filling sets.

Pairings

• Wine: Rioja Reserva – savory oak and leather, medium tannin, a classic with lamb; Côtes-du-Rhône – grenache/syrah warmth and black pepper against the thyme
• Beer: ESB – the pub classic; malt sweetness meets the carrots and peas; Stout – roasted depth, best if you swap the wine for a splash of it