Mini Shepherd's Pies with Sweet Potato Topping

Preheat oven to 375°F (190°C).

In a large skillet or pot, heat olive oil over medium-high heat. Add the ground lamb and cook, breaking it up with a spoon, until browned. Drain off any excess grease.

Add the onion, carrots, and celery to the skillet. Cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

Stir in the tomato paste, Worcestershire sauce, dried thyme, and dried rosemary. Cook for 1 minute.

Pour in the beef broth and bring to a simmer. Season with salt and pepper. Reduce heat to low, cover, and simmer for 15 minutes, allowing the sauce to thicken slightly.

Stir in the frozen peas and cook for another 2-3 minutes until heated through.

While the lamb filling is simmering, prepare the sweet potato topping. Place the cubed sweet potatoes in a pot and cover with water. Bring to a boil and cook until tender, about 15-20 minutes. Drain well.

Return the drained sweet potatoes to the pot. Add the butter and mash until smooth. Gradually add the milk until you reach your desired consistency. Stir in a pinch of nutmeg and season with salt and pepper to taste.

Divide the lamb and vegetable filling evenly among the four oven-safe ramekins.

Top each ramekin with the mashed sweet potato, spreading it evenly to cover the filling.

Bake in the preheated oven for 20-25 minutes, or until the sweet potato topping is lightly golden brown and the filling is bubbly.

Let cool slightly before serving.