Shepherd'S Meatloaf - cooking recipe

Ingredients

1 tbsp olive oil
1 None onion, finely chopped
2 stalks celery, finely chopped
1 None carrot, finely chopped
2 1/4 lbs ground lamb
3/4 cup frozen peas, thawed
1/2 cup fresh breadcrumbs
1 large egg, lightly beaten
1/4 cup tomato puree
1 tbsp Worcestershire sauce
1 tsp thyme leaves
None None Steamed vegetables, to serve
None None For the Mashed Potato Topping
3 None medium red potatoes, peeled, chopped
1/2 cup cream
2 tbsp butter

Preparation

Preheat oven to 400\u00b0F. Lightly grease an 8-cup baking dish.
Heat oil in a large skillet on high. Saute onion, celery, and carrot 3-4 minutes, until onion is tender; cool slightly.
In a large bowl, combine lamb, cooled vegetables, peas, breadcrumbs, egg, tomato puree, Worcestershire, and thyme. Season to taste; mix well. Press mixture evenly into dish; place on a baking sheet. Bake 20 minutes; drain cooking juices.
Meanwhile, to make topping, place potato in a medium saucepan and cover with water. Bring to a boil on high. Reduce heat to medium; cook 10-15 minutes, until tender. Drain well; return to saucepan with cream and butter. Mash well; season to taste.
Top meatloaf with potato mixture, roughing up surface with fork. Return to oven a further 20-25 minutes, until cooked through and golden.
Slice or spoon from dish to serve. Serve with steamed vegetables.