Shepherd's Pie with Corn

Instructions

1. 1

   Prepare the Mashed Potato Topping

   • Place the peeled and cubed potatoes in a large pot. Cover with cold water by at least an inch and add 1 tsp of salt.
   • Bring to a boil over high heat, then reduce heat to medium and simmer for 15-20 minutes, or until the potatoes are very tender when pierced with a fork.
   • Drain the potatoes thoroughly in a colander. Return the empty pot to the stove over low heat for 1 minute to evaporate any remaining moisture.
   • Return the drained potatoes to the dry pot (off the heat). Mash them until smooth using a potato masher or ricer.
   • Add the cubed butter, warm milk, 0.5 tsp black pepper, and additional salt to taste. Stir vigorously until the potatoes are creamy and fluffy. Set aside.
2. 2

   Sauté the Vegetables

   • While the potatoes are boiling, heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat.
   • Add the chopped onion and diced carrots. Sauté, stirring occasionally, for 6-8 minutes until they have softened and the onion is translucent.
   • Add the minced garlic and cook for another minute until fragrant, stirring constantly to prevent burning.
3. 3

   Cook the Lamb and Create the Gravy Base

   • Add the ground lamb to the skillet with the vegetables. Use a wooden spoon to break it up into small pieces.
   • Cook for 5-7 minutes, until the lamb is browned all over. Carefully drain off any excess fat from the skillet.
   • Sprinkle the all-purpose flour over the meat and vegetable mixture. Stir well to coat everything and cook for 1 minute to remove the raw flour taste.
   • Stir in the tomato paste until well combined, then gradually pour in the beef broth and Worcestershire sauce, scraping the bottom of the pan to release any flavorful browned bits.
4. 4

   Simmer the Filling

   • Bring the mixture to a gentle simmer. Add the dried thyme, dried rosemary, 1 tsp salt, and 0.5 tsp black pepper. Stir to combine.
   • Reduce the heat to low, cover the skillet, and let the filling simmer for 10-15 minutes. This allows the flavors to meld and the gravy to thicken.
   • Remove from heat and stir in the frozen peas and corn. The residual heat will cook them perfectly. Taste and adjust seasoning if necessary.
5. 5

   Assemble and Bake

   • Preheat your oven to 400°F (200°C).
   • Transfer the lamb filling into a 2.5-quart casserole dish or a 9x13 inch baking pan and spread it into an even layer.
   • Carefully spoon the mashed potato topping over the filling. Start by placing dollops around the edges to create a seal, then fill in the center. Gently spread the potatoes to cover the entire surface.
   • Use the tines of a fork to create ridges or swirls on the potato topping. These will brown nicely and become crispy.
   • For an extra golden crust (optional), whisk the egg yolk with 1 tsp of water. Brush this egg wash lightly over the surface of the potatoes.
   • Place the dish on a foil-lined baking sheet to catch any potential drips. Bake for 20-25 minutes, or until the filling is bubbling at the edges and the potato topping is golden brown.
6. 6

   Rest and Serve

   • Remove the Shepherd's Pie from the oven and let it rest on a wire rack for at least 10-15 minutes before serving.
   • This resting period is crucial as it allows the gravy to set, making it easier to cut and serve clean slices. Serve warm.