Classic Shepherd's Pie with Cheddar-Chive Mashed Potatoes

Name: Classic Shepherd's Pie with Cheddar-Chive Mashed Potatoes
Prep time: 25 min
Cook time: 55 min
Total time: 80 min
Cuisine: Comfort food
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 yellow onion, diced; 2 carrots, small dice; 2 celery stalks, small dice; 3 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

Savoury spiced lamb and vegetable filling in a rich gravy, blanketed with cloud-like mashed potatoes that crisp into golden peaks.

Time: 80 min
Servings: 6
Level: Intermediate

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Original Olivi recipe · nutrition calculated per serving

Ingredients

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6servings

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Instructions

10 steps · tick them off as you cook

Peel and chunk the potatoes, then boil in well-salted water for 15-18 minutes, until a paring knife slides through effortlessly.
15-18 minutes
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.
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.
6-8 minutes
Add the onion, carrots, and celery and sweat for 6 minutes, until the onions turn translucent and the carrots soften at the edges.
6 minutes
Stir in the garlic, tomato paste, and Worcestershire, cooking for 2 minutes until the paste darkens and smells savoury-sweet.
2 minutes
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.
1 minute
Fold in the frozen peas and fresh thyme, adjust seasoning, then transfer the filling to a 9x13-inch baking dish.
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.
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.
25-30 minutes
Rest for 10 minutes before scooping so the layers hold their shape.
10 minutes

Chef's tip

Pass the boiled potatoes through a ricer instead of mashing — you'll get an impossibly light, lump-free topping that puffs up dramatically in the oven.