Classic Shepherd's Pie with Cheddar-Chive Mash

Ingredients

• 1,5 lb ground lamb
• 1 tbsp extra-virgin olive oil
• 1 unit yellow onion, diced
• 2 unit carrots, small dice
• 2 unit celery stalks, small dice
• 4 unit garlic cloves, minced
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 2 tbsp all-purpose flour
• 0,5 cup dry red wine
• 1,25 cup beef stock
• 1 tbsp fresh thyme, chopped
• 1 cup frozen peas
• 2,5 lb Yukon Gold potatoes
• 5 tbsp butter
• 0,75 cup sharp cheddar, grated

Instructions

1. 1

   Place the peeled, chunked potatoes in a large pot of cold salted water, bring to a boil, and simmer 15-18 minutes until a knife slides through with no resistance.

2. 2

   Meanwhile, heat the olive oil in a large skillet over medium-high heat and brown the ground lamb 6-7 minutes, breaking it up until deeply caramelized; drain excess fat, leaving 1 tbsp behind.

3. 3

   Reduce heat to medium, add the onion, carrots and celery, and sweat 6-8 minutes until softened and the onions turn translucent.

4. 4

   Stir in the garlic, tomato paste and Worcestershire; cook 2 minutes until the paste darkens and coats the vegetables.

5. 5

   Sprinkle the flour over the mixture, stir to coat, then deglaze with the red wine and let it reduce for 2 minutes.

6. 6

   Pour in the beef stock, add the thyme, rosemary and frozen peas, and simmer 8-10 minutes until the sauce thickens enough to mound on a spoon; season with salt and pepper and transfer to a 9x13 inch baking dish.

7. 7

   Drain the potatoes thoroughly, return to the hot pot for 30 seconds to steam off moisture, then mash with the butter, warm milk and grated cheddar until smooth and creamy; fold in the chopped chives.

8. 8

   Preheat the oven to 400°F (200°C). Spoon the mash over the filling and use a fork to create decorative peaks that will crisp beautifully.

9. 9

   Bake for 25-30 minutes until the top is golden brown and the filling bubbles vigorously around the edges.

10. 10

    Rest 10 minutes before serving so the filling sets to a scoopable consistency.