Classic Shepherd's Pie with Cheddar-Chive Mashed Potatoes

Ingredients

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

Instructions

1. 1

   Peel and chunk the potatoes, then boil in well-salted water for 15-18 minutes, until a paring knife slides through effortlessly.

2. 2

   Drain the potatoes and return them to the warm pot; mash with the butter, warm milk, and half the cheddar until silky, then fold in the chives and season with salt and pepper.

3. 3

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

4. 4

   Add the onion, carrots, and celery and sweat for 6 minutes, until the onions turn translucent and the carrots soften at the edges.

5. 5

   Stir in the garlic, tomato paste, and Worcestershire, cooking for 2 minutes until the paste darkens and smells savoury-sweet.

6. 6

   Sprinkle in the flour and stir for 1 minute, then pour in the beef stock and simmer for 5-7 minutes, until the sauce thickens to a glossy gravy that coats the back of a spoon.

7. 7

   Fold in the frozen peas and fresh thyme, adjust seasoning, then transfer the filling to a 9x13-inch baking dish.

8. 8

   Dollop the mashed potatoes over the filling and spread with a spatula, then drag the tines of a fork across the surface to create ridges that will crisp beautifully.

9. 9

   Scatter the remaining cheddar over top and bake at 400°F (200°C) for 25-30 minutes, until the filling bubbles at the edges and the peaks turn deep golden brown.

10. 10

    Rest for 10 minutes before scooping so the layers hold their shape.