Ingredients:

• 1 lb ground lamb or beef
• 1 onion, diced
•  2 cloves garlic, minced
•  2 carrots, diced
• 1 cup peas
• 2 tablespoons tomato paste
• 1 cup beef or vegetable broth
• 2 tablespoons Worcestershire sauce
• Salt and pepper, to taste
• 4 cups mashed potatoes
• 1 cup shredded cheddar cheese (optional)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C).
2.  In a large skillet, cook the ground lamb or beef over medium heat until browned. Drain any excess fat.
3. Add the diced onion and minced garlic to the skillet and cook until softened, about 5 minutes.
4. Stir in the diced carrots and peas, and cook for an additional 3-4 minutes.
5. Add the tomato paste, beef or vegetable broth, and Worcestershire sauce to the skillet. Season with salt and pepper to taste. Bring the mixture to a simmer and cook for 5-7 minutes, until the sauce thickens slightly.
6. Transfer the meat and vegetable mixture to a greased 9×13-inch baking dish, spreading it out evenly.
7. Spread the mashed potatoes over the meat and vegetable mixture, using a spatula to smooth it out.
8. If desired, sprinkle shredded cheddar cheese over the mashed potatoes for extra flavor.
9. Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the mashed potatoes are golden brown and the filling is bubbly.
10. Remove the Shepherd’s Pie from the oven and let it cool for a few minutes before serving.
11. Garnish with freshly chopped parsley before serving.