Entrée: United Kingdom – Shepherd's Pie

Serving Size: 6

Approximate Time

Prep 30 min

Cook 35 min

Additional 15 min

Total 1 hr 20 min

Ingredients

2 1 / 4 lb (1 kg) russet potatoes, peeled and cut into chunks
4 tbsp (60 g) unsalted butter
1 / 2 cup (120 ml) warm whole milk or cream
1 large egg yolk
1 tsp kosher salt, plus more to taste
3 / 4 tsp freshly ground black pepper, divided
1 / 2 cup (55 g) shredded sharp cheddar (optional)
2 tbsp olive oil
1 1 / 2 lb (680 g) ground lamb
1 large yellow onion, finely diced
2 medium carrots, diced small
2 ribs celery, diced small
3 cloves garlic, minced
2 tbsp tomato paste
2 tbsp all-purpose flour
1 / 2 cup (120 ml) dry red wine (optional; use more stock if not using)
1 cup (240 ml) beef or lamb stock
2 tsp Worcestershire sauce
1 tsp fresh thyme leaves (or 1 / 2 tsp dried)
1 tsp chopped fresh rosemary (or 1 / 2 tsp dried)
1 cup (140 g) frozen peas
2 tbsp grated Parmesan (optional)
Chopped fresh parsley, for serving (optional)

Instructions

Heat oven to 400°F (200°C).
Make the potato topping: Place potatoes in a large pot, cover with cold salted water by 1 inch, bring to a boil, then simmer until very tender, 15–20 minutes. Drain well, return to the hot pot, and let steam off moisture for 1 minute.
Mash potatoes with butter, warm milk or cream, egg yolk, 1/2 tsp salt, and 1/4 tsp pepper until smooth and creamy. Stir in cheddar if using. Taste and adjust seasoning; keep warm.
Cook the filling: In a large skillet over medium-high heat, warm the olive oil. Add the ground lamb and cook, breaking it up, until browned and most fat is rendered, 6–8 minutes. Spoon off excess fat, leaving about 1 tbsp in the pan.
Add onion, carrots, and celery; cook, stirring, until softened, 5–7 minutes. Add garlic and cook 1 minute.
Stir in tomato paste and cook until darkened slightly, about 1–2 minutes. Sprinkle over the flour and cook 1 minute to remove the raw taste.
Pour in red wine (if using) and simmer, scraping up browned bits, until reduced by about half, 1–2 minutes. Add stock, Worcestershire sauce, thyme, rosemary, remaining salt, and remaining pepper. Bring to a simmer and cook until thick and saucy, 5–8 minutes. Taste and adjust seasoning.
Stir in peas, then remove from heat.
Assemble: Spread the lamb filling in a 2-quart (2 L) baking dish. Spoon the mashed potatoes over the top and spread to the edges to seal. Rough up the surface with a fork. Sprinkle Parmesan on top if using.
Bake until bubbling at the edges and the top is lightly browned, 20–25 minutes. For deeper browning, broil 1–3 minutes, watching closely.
Rest 10–15 minutes before serving. Garnish with parsley if desired and serve warm.