Shepherd's Pie with Lamb with Buttered Peas

Instructions

1. 1

   Prepare the Potato Topping

   • Place the peeled and chunked potatoes in a large pot. Cover with cold water by at least an inch and add 1 tbsp of salt.
   • Bring to a boil over high heat, then reduce heat to medium and simmer for 15-20 minutes, until the potatoes are very tender when pierced with a fork.
   • Drain the potatoes thoroughly and return them to the hot, empty pot for 1 minute to evaporate any excess moisture.
   • Mash the potatoes until smooth using a potato masher or ricer. Add 1/4 cup of the unsalted butter, the warm heavy cream, 1 tsp salt, and 1/2 tsp black pepper. Mix until smooth and creamy.
   • Stir in the egg yolk until fully combined. This helps create a golden crust. Set the mashed potatoes aside.
2. 2

   Create the Lamb Filling

   • Preheat your oven to 400°F (200°C).
   • In a large, deep oven-safe skillet or Dutch oven, heat the olive oil over medium-high heat.
   • Add the chopped onion, carrots, and celery (the mirepoix). Sauté for 6-8 minutes, stirring occasionally, until softened and lightly golden.
   • Add the minced garlic and cook for 1 more minute until fragrant.
   • Add the ground lamb to the skillet. Use a wooden spoon to break it up and cook for 5-7 minutes, until browned all over. Carefully drain off any excess fat from the skillet.
   • Sprinkle the all-purpose flour over the meat and vegetables and stir to coat everything. Cook for 1 minute to remove the raw flour taste.
   • Stir in the tomato paste and cook for another minute to deepen the flavor.
   • Gradually pour in the beef broth and Worcestershire sauce, stirring constantly to create a smooth gravy. Bring the mixture to a simmer.
   • Reduce the heat to medium-low and let it simmer gently for 5-7 minutes, allowing the gravy to thicken.
   • Remove the skillet from the heat. Stir in the chopped thyme, rosemary, frozen peas, and the remaining 1.5 tsp salt and 1 tsp black pepper.
3. 3

   Assemble and Bake the Pie

   • If your skillet is not oven-safe, transfer the lamb filling to a 9x13-inch or similar 2.5-quart baking dish.
   • Spoon the prepared mashed potato topping evenly over the lamb filling. Spread it gently with a spatula to cover the filling completely and seal the edges.
   • For a classic look and crispy texture, use the tines of a fork to create ridges or peaks across the potato surface.
   • Optional: For an extra golden-brown crust, brush the top of the potatoes with melted butter.
   • Place the dish on a baking sheet to catch any potential drips and bake for 20-25 minutes, or until the filling is bubbling at the edges and the potato topping is beautifully golden brown.
   • Remove from the oven and let the Shepherd's Pie rest for at least 10-15 minutes before serving. This crucial step allows the gravy to set, making it easier to slice and serve.