Shepherd'S Meatloaf

• 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

1. Preheat oven to 400u0b0F. Lightly grease an 8-cup baking dish.
2. Heat oil in a large skillet on high. Saute onion, celery, and carrot 3-4 minutes, until onion is tender; cool slightly.
3. 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.
4. 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.
5. Top meatloaf with potato mixture, roughing up surface with fork. Return to oven a further 20-25 minutes, until cooked through and golden.
6. Slice or spoon from dish to serve. Serve with steamed vegetables.

olive oil, onion, stalks celery, carrot, ground lamb, frozen peas, fresh breadcrumbs, egg, tomato puruee, worcestershire sauce, thyme, steamed vegetables, topping, red potatoes, cream, butter

Taken from recipes-plus.com/api/v2.0/recipes/25355 (may not work)