Salt and pepper to taste
4 cups mashed potatoes
1 cup shredded sharp cheddar cheese
1/4 cup chopped fresh chives
Directions
Preheat your oven to 375°F (190°C).
Heat the olive oil in a large skillet over medium heat. Add the onion and garlic, cooking until softened, about 5 minutes.
Add the ground lamb or beef to the skillet, breaking it up with a spoon. Cook until browned and cooked through, about 8 minutes.
Stir in the tomato paste, beef or vegetable broth, frozen peas and carrots, dried thyme, salt, and pepper. Let the mixture simmer for 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Spread the meat and vegetable mixture evenly in the bottom of a baking dish.
In a large bowl, mix the mashed potatoes with the shredded cheddar cheese and chopped chives until well combined.
Spread the cheesy potato mixture over the meat layer, smoothing the top with a spatula.
Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbly.
Let the pie rest for a few minutes before serving.
Variations & Tips
For a lighter version, try substituting ground turkey or chicken for the lamb or beef. You can also mix in other vegetables like corn or green beans, based on your preference or what’s in season. If you want to add a bit more depth to the mashed potatoes, try adding a dollop of sour cream or cream cheese along with the cheddar and chives. For a gluten-free option, ensure that your broth is gluten-free and enjoy!
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