Instructions:
Prepare the Meat Filling:
Heat olive oil in a large skillet over medium-high. Add onions and sauté for 5 minutes.
Add ground lamb, breaking it apart with a wooden spoon. Mix in parsley, rosemary, thyme, salt, and pepper. Cook until browned, about 6-8 minutes.
Stir in Worcestershire sauce and garlic; cook for 1 minute.
Mix in flour and tomato paste until well combined, then pour in broth and add frozen vegetables. Bring to a boil, reduce to a simmer, and cook for 5 minutes.
Make the Potato Topping:
Boil potatoes until fork-tender, about 10-15 minutes. Drain and return to the hot pot to dry out for 1 minute.
Add butter, half & half, garlic powder, salt, and pepper. Mash until smooth.
Stir in parmesan cheese until combined.
Assemble and Bake:
Preheat oven to 400°F (200°C).
Transfer meat filling to a 9×9 inch baking dish. Spoon and smooth mashed potatoes over the top.
Bake uncovered for 25-30 minutes until bubbling. Let cool for 15 minutes before serving.
Nutrition:
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