2 ½ pounds russet (baking) potatoes, peeled and cut into 1 -to 1 ½ inch chunks
¾ cup low salt chicken broth (plus you'll need another cup of broth for the casserole)
3 tablespoons good quality olive oil
1 ½ teaspoons kosher salt, or to taste
Several grinds of fresh black pepper, to taste
2 teaspoons olive oil
1 pound ground lamb (substitute beef, chicken or turkey, if you prefer)
3 carrots, peeled and chopped (1 ½ cups chopped)
1 large onion, peeled and chopped (about 1 ½ cups chopped)
1 red bell pepper, seeded, ribs removed, chopped
2 small or 1 large zucchini, chopped or finely diced (1 ½ cups)
3 medium garlic cloves, minced (1 tablespoon plus 1 teaspoon)
1 cup low-salt chicken broth (I recommend Swanson's low salt)
3 tablespoons tomato paste (I recommend organic or San Marzano)
1 teaspoons kosher salt or more, to taste
½ teaspoon dried thyme
¼ to ½ teaspoon cayenne pepper (depending on how hot you like it)
Several grinds of black pepper
1 bay leaf
½ cup frozen petit peas, thawed
½ cup frozen sweet corn, thawed (I recommend organic)
Categories
Dinner
Cuisine
British
Steps
Cover potatoes with cold water in a large pot and add 1 teaspoon of salt. Bring to a boil and cook for 15 minutes or until just tender. Drain and mash with ¾ cup broth, 3 tablespoons olive oil, 1½ teaspoons salt and several grinds of black pepper, to taste.
While potatoes are cooking, preheat oven to 400ºF. Heat 2 teaspoons olive oil in a large (preferably cast iron) skillet, over medium heat. Cook lamb (or other ground meat), stirring, until it loses its pinkness. With a slotted spoon, transfer to a bowl and pour off fat from the skillet.
Add 2 tablespoons olive oil to the skillet. Cook onions, carrots and bell pepper over medium heat, stirring occasionally, until fairly dry and starting to brown, 5-7 minutes. Add garlic and zucchini and cook, stirring, for a minute or so. Return lamb to the skillet. Add 1 cup broth, 3 tablespoons tomato paste, ½ teaspoon thyme, 1 teaspoon salt, black pepper and cayenne to taste, and bay leaf. Simmer over medium-low heat for 5 minutes, stirring occasionally. Stir in the corn and peas and remove from heat. Correct the seasoning with more salt and pepper, if desired.
To assemble the pie, use a spatula to smooth out the meat filling in the bottom of the skillet or casserole. Spread the mashed potatoes out evenly on top and use the tines of a fork to make swirly patterns in the potatoes, if you like.
Bake, uncovered, in the top third of the oven for 25 minutes, or until heated through and golden brown in spots. Rest casserole for 10-15 minutes. Slice into pieces and serve.
Nutitrion
Calories: 558 calories
Carbohydrates: 51.8 g
Protein: 23.1 g
Fat: 29.8 g
Saturated Fat: 10.6 g
Trans Fat: 0 g
Cholesterol: 66.3 mg
Sodium: 1865.7 mg
Sugar: 9.6 g
Reviews
Helen on 2026-04-19 (5 stars): This recipe is delicious! Lots of vegies!
Katie on 2026-06-10 (5 stars): I love this recipe and have made it multiple times! I’m wondering if it could be assembled and then frozen for a postpartum meal.
