Rich ground lamb simmers with sweet carrots, celery, and onion, deepened by tomato paste and a hearty splash of dry red wine that reduces into a glossy, savory sauce. Fresh thyme and rosemary bring an earthy, herbaceous note, while a final handful of frozen peas adds sweetness and color to the filling. On top, a blanket of buttery mashed russet potatoes gets swirled into peaks and furrows before baking, turning deep golden and crisp at the edges while the filling bubbles underneath. Every component here is built from scratch — real browned lamb, real reduced wine, real hand-mashed potatoes — so the texture and flavor are exactly what you want from a proper cottage-style pie. It's a comforting, from-scratch dinner that works beautifully for a gluten free table, and it reheats well for seconds the next day.
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Place the potato chunks in a large pot, cover with cold salted water by at least 1 inch, and bring to a boil over high heat. Reduce to a steady simmer and cook until the potatoes are completely tender and a fork slides through without resistance, about 18–20 minutes. Drain thoroughly.
Return the drained potatoes to the pot and mash with the butter until no lumps remain. Stir in the warmed milk, 1/2 tsp salt, and 1/4 tsp black pepper until the mash is smooth and holds its shape when spooned. Set aside.
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