Classic Shepherd's Pie with Cheddar-Chive Mashed Potato Crown

Ingredients

• 2 lb Yukon Gold potatoes
• 0,5 cup whole milk
• 4 tbsp unsalted butter
• 0,75 cup sharp cheddar, grated
• 2 tbsp fresh chives, chopped
• 1,5 lb ground lamb
• 1 medium yellow onion, diced
• 2 unit carrots, diced
• 3 clove garlic cloves, minced
• 2 tbsp tomato paste
• 0,5 cup dry red wine
• 1,25 cup beef stock
• 1 tbsp Worcestershire sauce
• 0,75 cup frozen peas

Instructions

1. 1

   Peel and quarter 2 lb (900 g) Yukon Gold potatoes and place in cold salted water. Bring to a boil and simmer for 18-20 minutes, until a knife slides through with zero resistance.

2. 2

   Drain thoroughly and return to the hot pot for 1 minute to steam off moisture, then pass through a ricer or mash smooth.

3. 3

   Warm 1/2 cup whole milk and 4 tbsp butter until steaming, then fold into the potatoes with 3/4 cup grated sharp cheddar, 2 tbsp chopped chives, 1 tsp salt and pepper to taste. Cover and set aside.

4. 4

   Preheat the oven to 400°F (200°C). Heat 1 tbsp olive oil in a large ovenproof skillet over medium-high and brown 1.5 lb (680 g) ground lamb for 6-7 minutes, breaking it up, until the fond turns deep brown.

5. 5

   Add 1 diced onion, 2 diced carrots and 3 minced garlic cloves, and cook for 5 minutes, until the vegetables soften and turn glossy.

6. 6

   Stir in 2 tbsp tomato paste and 1 tsp fresh thyme leaves, cooking for 90 seconds until the paste darkens.

7. 7

   Sprinkle over 2 tbsp flour, stir for 1 minute, then deglaze with 1/2 cup dry red wine, scraping the bottom of the pan.

8. 8

   Pour in 1 1/4 cups beef stock and 1 tbsp Worcestershire sauce; simmer for 5-6 minutes until the sauce thickens enough to coat the meat like a stew.

9. 9

   Stir in 3/4 cup frozen peas, taste and adjust seasoning, then smooth the filling flat in the skillet.

10. 10

    Dollop the mashed potatoes on top and spread to the edges, sealing against the pan. Drag a fork across in waves to create ridges that will crisp.

11. 11

    Bake for 25-30 minutes, until the filling bubbles around the edges and the potato peaks turn deep golden brown.

12. 12

    Rest for 10 minutes before serving so the layers hold their shape when scooped.