Classic Shepherd's Pie with Cheddar-Chive Mash

Ingredients

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

Instructions

1. 1

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

2. 2

   Meanwhile, heat the olive oil in a large ovenproof skillet over medium-high heat. Add the ground lamb and brown 6-8 minutes, breaking it up, until deeply caramelized in spots. Drain excess fat, leaving 1 tbsp.

3. 3

   Add the onion, carrots, and celery to the skillet. Sweat 6 minutes until softened and the onion turns translucent. Stir in the garlic and rosemary and cook 1 minute until fragrant.

4. 4

   Stir in the tomato paste and cook 2 minutes until it darkens and coats the meat. Pour in the red wine to deglaze, scraping up the browned bits, and reduce 2-3 minutes until nearly evaporated.

5. 5

   Sprinkle the flour over the mixture and stir 1 minute, then pour in the beef stock and Worcestershire. Simmer 8-10 minutes until thickened enough to coat a spoon. Stir in the frozen peas, season, and remove from heat.

6. 6

   Drain the potatoes thoroughly and return to the hot pot for 30 seconds to evaporate residual moisture. Mash with the butter and warm milk until smooth. Fold in the grated cheddar and chives; season to taste.

7. 7

   Preheat the oven to 400°F (200°C). Spread the mashed potato over the lamb filling, dragging a fork across the surface to create ridges that will crisp beautifully.

8. 8

   Bake 25-30 minutes until the peaks are deep golden and the filling bubbles vigorously around the edges.

9. 9

   Rest 10 minutes before serving to let the filling set into scoopable perfection.