Make your mashed potatoes in any way you like them. Add butter and milk and mash until smooth. Once cool, add to a pastry bag. Set aside.
Preheat your oven to 375.
In a large skillet, add ground lamb, onion, and garlic. Season with 1/2 the salt and pepper. Cook until brown and crumbly. Drain the grease.
Add the flour to the skillet. Stir in flour and cook for 1 minute. Add in the tomato paste, broth, Worcestershire sauce, thyme and oregano.
Bring to a boil, and then reduce the heat to medium-low. Add the carrots and peas. Cook for 10 minutes.
While the peas and carrots are warming, butter several ramekin dishes. Add the meat mixture to the ramekins, filling to just above 3/4 full.
Using your prepared pastry bag, pipe mashed potatoes over the top of the meat mixture. If desired, add a layer of cheddar cheese under the mashed potatoes, or over the mashed potatoes depending on your preference.
Bake, uncovered for 35 minutes.
Let stand 5 minutes before serving.
Ingredients
Directions
Make your mashed potatoes in any way you like them. Add butter and milk and mash until smooth. Once cool, add to a pastry bag. Set aside.
Preheat your oven to 375.
In a large skillet, add ground lamb, onion, and garlic. Season with 1/2 the salt and pepper. Cook until brown and crumbly. Drain the grease.
Add the flour to the skillet. Stir in flour and cook for 1 minute. Add in the tomato paste, broth, Worcestershire sauce, thyme and oregano.
Bring to a boil, and then reduce the heat to medium-low. Add the carrots and peas. Cook for 10 minutes.
While the peas and carrots are warming, butter several ramekin dishes. Add the meat mixture to the ramekins, filling to just above 3/4 full.
Using your prepared pastry bag, pipe mashed potatoes over the top of the meat mixture. If desired, add a layer of cheddar cheese under the mashed potatoes, or over the mashed potatoes depending on your preference.
Bake, uncovered for 35 minutes.
Let stand 5 minutes before serving.
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