Shepherd's pie

In a large pan, heat some olive oil over medium heat.
Add the chopped onions and carrots. Sauté for about 5 minutes until they start to soften.
Add the minced garlic and cook for an additional minute.
Add the ground lamb or beef and cook until browned, breaking it up with a spatula as it cooks.
Stir in the tomato paste and cook for another 2 minutes.
Pour in the beef or vegetable broth and Worcestershire sauce. Stir well.
Add the thyme, salt, and pepper. Allow the mixture to simmer for about 10-15 minutes until it thickens.
If using frozen peas, stir them into the filling mixture and cook for an additional 2-3 minutes.

While the filling is simmering, place the diced potatoes in a large pot of salted water.
Bring the water to a boil and cook the potatoes until they are fork-tender, about 15-20 minutes.
Drain the potatoes and return them to the pot.
Add the butter and milk to the potatoes and mash them until smooth and creamy. Season with salt and pepper to taste.

Preheat your oven to 200°C (392°F).
Transfer the cooked filling to a baking dish and spread it evenly.
Spoon the mashed potatoes on top of the filling, spreading them out with a fork.
Create some texture on the potato topping with a fork.

Place the baking dish in the preheated oven and bake for about 30 minutes or until the top is golden brown and the filling is bubbling.

Let the Shepherd's Pie cool for a few minutes before serving. It pairs well with a side of steamed vegetables or a simple salad.
Enjoy your homemade Shepherd's Pie!