Classic Shepherd's Pie with Cheddar Mash

Ingredients

• 2 lb Yukon Gold potatoes
• 1,5 lb ground lamb
• 1 tbsp extra-virgin olive oil
• 1 medium yellow onion, finely diced
• 2 medium carrots, finely diced
• 3 cloves garlic cloves, minced
• 2 tbsp tomato paste
• 2 tbsp all-purpose flour
• 1 cup beef stock
• 2 tbsp Worcestershire sauce
• 1 tbsp fresh thyme leaves
• 1 cup frozen peas
• 4 tbsp unsalted butter
• 1 cup sharp cheddar, grated

Instructions

1. 1

   Peel and quarter 2 lb Yukon Gold potatoes. Cover with cold salted water in a large pot, bring to a boil, and simmer 15-18 minutes until fork-tender.

2. 2

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

3. 3

   Reduce heat to medium and add onion and carrot. Sweat 5 minutes until softened, then add garlic and tomato paste, cooking 1 minute until fragrant.

4. 4

   Sprinkle flour over the mixture, stir, then deglaze with 1 cup beef stock, scraping the pan. Add Worcestershire, thyme, and rosemary.

5. 5

   Simmer 8-10 minutes until the sauce is thick enough to coat a spoon. Stir in frozen peas, season with salt and pepper, then transfer to a 9x13 baking dish.

6. 6

   Drain potatoes and return to the hot pot for 1 minute to evaporate moisture. Mash with 4 tbsp butter, ½ cup warm milk, and 1 cup grated cheddar until smooth and fluffy. Season with salt.

7. 7

   Preheat oven to 400°F (200°C). Dollop mash over the filling, then spread and rough up the surface with a fork to create peaks that will crisp up.

8. 8

   Bake 25-30 minutes until the top is golden brown and the filling bubbles at the edges. Rest 10 minutes before serving.