📖 Instructions

1. Preheat your oven to 375°F (190°C). Grease a 9x5 inch baking dish. This is crucial for easy removal later!
2. Prepare the filling: In a large skillet, brown 1 pound of ground lamb over medium-high heat. Once browned, drain off any excess grease. Season generously with salt and pepper. Add 1 finely chopped onion and cook until softened, about 5 minutes. Stir in 1 tablespoon of tomato paste and 1 teaspoon of Worcestershire sauce. This adds depth of flavour! Simmer for another 2 minutes.
3. Add the vegetables: Add 2 cups of frozen peas and 1 cup of chopped carrots to the lamb mixture. Cook for 5 more minutes, or until the carrots are tender. Don't overcook the peas; you want them bright and vibrant.
4. Make the mashed potato topping: While the filling simmers, peel and boil 2 pounds of potatoes until tender. Mash them with 1/4 cup of milk, 2 tablespoons of butter, and salt and pepper to taste. You want it super fluffy and creamy, so don't be stingy with the butter. If it seems dry, add a bit more milk.
5. Assemble the pies: Spoon the lamb mixture into the prepared baking dish. Top with the mashed potatoes, spreading it evenly. Sprinkle generously with 1/2 cup of shredded sharp cheddar cheese. It's not a Shepherd's Pie without ample cheddar!
6. Bake: Bake for 20-25 minutes, or until the potatoes are golden brown and the filling is bubbly. The cheese should be melted and slightly browned – perfect!
7. Let it cool: Let the pies cool slightly before serving. This is important to prevent burns! It's fine to enjoy a warm bite, but don't rush it and cause an accident.
8. Serve and Enjoy: Serve immediately and enjoy your delicious miniature shepherd's pies! They're perfect for a cozy night in or a delightful dinner party.