Classic Shepherd's Pie with Cheddar-Chive Mashed Potato Crown
Savoury spiced lamb and vegetables blanketed under fluffy cheddar mashed potatoes, baked until the peaks turn deeply golden and the filling bubbles at the edges.
- Time
- 80 min
- Servings
- 6
- Level
- Intermediate
Original Olivi recipe · nutrition calculated per serving
Instructions
12 steps · tick them off as you cookPeel 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.
18-20 minutesDrain thoroughly and return to the hot pot for 1 minute to steam off moisture, then pass through a ricer or mash smooth.
1 minuteWarm 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.
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.
6-7 minutesAdd 1 diced onion, 2 diced carrots and 3 minced garlic cloves, and cook for 5 minutes, until the vegetables soften and turn glossy.
5 minutesStir in 2 tbsp tomato paste and 1 tsp fresh thyme leaves, cooking for 90 seconds until the paste darkens.
Sprinkle over 2 tbsp flour, stir for 1 minute, then deglaze with 1/2 cup dry red wine, scraping the bottom of the pan.
1 minutePour 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.
5-6 minutesStir in 3/4 cup frozen peas, taste and adjust seasoning, then smooth the filling flat in the skillet.
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.
Bake for 25-30 minutes, until the filling bubbles around the edges and the potato peaks turn deep golden brown.
25-30 minutesRest for 10 minutes before serving so the layers hold their shape when scooped.
10 minutes
Chef's tip
Never use a food processor for mashed potatoes — the blade releases starch and turns them gluey. A ricer or food mill delivers cloud-light texture every time.
Suggested pairing
Serve with a simple green salad tossed in a mustardy vinaigrette and a pint of malty brown ale to echo the savoury depth.
About this recipe
Savoury spiced lamb and vegetables blanketed under fluffy cheddar mashed potatoes, baked until the peaks turn deeply golden and the filling bubbles at the edges.
Comfort foodIntermediatecomfortingfamily-friendlycomplete-mealwinter
