Rustic Lamb and Potato Pie with Garlic Mash

Place the cubed potatoes in a large pot of salted water and bring to a boil. Cook for 15 to 20 minutes until they are fork-tender, then drain well.

While the potatoes cook, heat a large skillet over medium-high heat and brown the ground lamb, breaking it up with a wooden spoon for about 8 minutes until fully cooked, then drain any excess fat.

Add the chopped onion, diced carrots, and minced garlic to the skillet with the lamb, cooking for 5 minutes until the vegetables soften and become fragrant.

Stir in the tomato paste, dried rosemary, red wine, and beef broth, scraping any browned bits from the bottom of the pan, then simmer for 15 minutes until the sauce reduces and thickens.

Stir the frozen peas into the lamb mixture during the last 2 minutes of simmering, then season with salt and black pepper to taste and transfer the filling into a 9x13-inch baking dish.

Mash the drained potatoes with the butter, heavy cream, salt, and pepper until smooth and fluffy, then spread them evenly over the lamb mixture using a spatula.

Use the tines of a fork to create ridges across the top of the mashed potatoes, which will catch the heat and create crispy, golden edges during baking.

Bake in a preheated oven at 400°F (200°C) for 25 to 30 minutes, or until the potato top is beautifully golden-brown and the lamb filling is bubbling up around the edges.

Let the pie cool for 10 minutes before serving to allow the layers to set, then spoon generous portions onto warm plates.