Simple Shepherd's Pie with Garden Vegetables

Peel the potatoes and cut them into 1-inch cubes. Place in a large pot, cover with cold water, add 1/2 teaspoon salt, and bring to a boil. Cook for 15 minutes or until fork-tender.

While potatoes cook, peel and dice the onion. Peel and dice the carrots. Mince the garlic cloves.

Preheat oven to 400°F (200°C).

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the diced onion and carrots, cooking for 5 minutes until softened.

Add the minced garlic and cook for 30 seconds until fragrant.

Add the ground lamb to the skillet. Break it up with a wooden spoon and cook for 5-7 minutes until browned.

Stir in 2 tablespoons tomato paste, 1 teaspoon dried rosemary, 1/2 teaspoon dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 1 minute to bloom the spices.

Add 1 tablespoon Worcestershire sauce and stir to combine. Cook for another 2 minutes.

Stir in 3/4 cup frozen peas and remove from heat.

Drain the cooked potatoes and return them to the pot. Add 2 tablespoons butter and 1/4 cup milk. Mash until smooth, seasoning with remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper.

Transfer the lamb mixture to a 9x9 inch baking dish, spreading it evenly.

Spoon the mashed potatoes over the meat mixture and spread to cover completely. Use a fork to create texture on the surface of the potatoes.

Bake in the preheated oven for 20 minutes, until the top is golden and the filling is bubbling around the edges.

Let rest for 5 minutes before serving.