Classic Shepherd's Pie with Cheddar Mashed Potato Crown

Ingredients

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

Instructions

1. 1

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

2. 2

   Meanwhile, heat the olive oil in a large skillet over medium-high heat until shimmering. Add the ground lamb and brown for 6-7 minutes, breaking it up, until deeply caramelized in spots.

3. 3

   Add the onion and carrots and cook for 5 minutes until softened and lightly golden. Stir in the garlic, rosemary and thyme; cook 60 seconds until fragrant.

4. 4

   Sprinkle in the flour and tomato paste, stirring for 90 seconds to cook out the raw taste. Pour in the beef stock and Worcestershire, then simmer for 6-8 minutes until the sauce is thick enough to coat the back of a spoon.

5. 5

   Fold in the frozen peas, season with 3/4 tsp salt and black pepper, then transfer the filling to a 9x13 inch baking dish and smooth the top.

6. 6

   Preheat the oven to 400°F (200°C). Drain the potatoes well and return to the hot pot for 30 seconds to evaporate excess water.

7. 7

   Mash with the butter and warm milk until smooth and fluffy, then fold in the cheddar and 1 tsp salt. Taste and adjust seasoning.

8. 8

   Dollop the mashed potatoes over the filling and spread to the edges to seal in the filling. Drag a fork across the surface in ridges to create craggy peaks that will crisp beautifully.

9. 9

   Bake for 25-30 minutes, until the potato peaks turn deep golden brown and the filling bubbles at the edges.

10. 10

    Rest 10 minutes before serving to allow the filling to set.