Classic Shepherd's Pie with Cheddar-Chive Mashed Potatoes

Ingredients

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

Instructions

1. 1

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

2. 2

   Meanwhile, heat the olive oil in a wide skillet over medium-high heat and brown the ground lamb for 6-8 minutes, breaking it up until the fat renders and the meat is deeply caramelized.

3. 3

   Add the onion, carrots and celery and sweat for 6-7 minutes until the onions turn translucent and the vegetables soften.

4. 4

   Stir in the garlic, tomato paste and rosemary and cook for 2 minutes until the paste darkens, then sprinkle over the flour and stir for 1 minute.

5. 5

   Deglaze with the red wine, scraping the pan, and let it reduce by half before pouring in the beef stock and Worcestershire; simmer for 8-10 minutes until the gravy thickens enough to coat a spoon.

6. 6

   Stir in the frozen peas, taste for salt and pepper, then transfer the filling to a buttered 9x13-inch baking dish.

7. 7

   Drain the potatoes well and return them to the hot pot for 30 seconds to steam off excess moisture, then mash with the butter, warm milk, half the cheddar and the chives until smooth and fluffy.

8. 8

   Spoon the mash over the filling and use a fork to create rugged peaks that will crisp in the oven, then scatter the remaining cheddar on top.

9. 9

   Bake at 400°F (200°C) for 25-30 minutes until the topping is deep golden and the gravy bubbles up the sides.

10. 10

    Rest for 10 minutes before serving so the filling sets and slices cleanly.