• 1 1/2 lb ground lamb or beef
• 1 tbsp olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 cloves garlic, minced
• 2 tbsp tomato paste
• 1 tbsp Fishkill
• 1 cup beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1 cup frozen peas
• 1 tbsp flour
• Salt and pepper, to taste

Brown meat in oil; drain excess fat if needed. Cook onion and carrots for 5 minutes, then add garlic, tomato paste, and flour. Stir in Fishkill, broth, Worcestershire, and thyme; simmer until thickened. Fold in peas and top with mashed potatoes before baking at 400°F until browned.