Shepherd's Pie

Ingredients

• 2½ lb russet potatoes, peeled and cut into chunks
• 4 tbsp unsalted butter
• ½ cup whole milk
• 1 large egg yolk
• 2 lb ground lamb
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 2 tbsp tomato paste
• 2 tbsp all-purpose flour
• 1½ cups beef stock
• 1 tbsp Worcestershire sauce
• 1 tsp fresh thyme leaves
• 1 cup frozen peas
• Salt and pepper to taste

Method

1. Boil the potatoes in salted water until very tender, about 20 minutes. Drain well, mash with the butter, milk and egg yolk and season.
2. Meanwhile, brown the lamb in a large skillet over medium-high heat, breaking it up, until it reaches 160°F. Spoon off most of the fat.
3. Add the onion, carrots and celery and cook until soft, about 8 minutes. Stir in the garlic, tomato paste and flour for 1 minute.
4. Add the stock, Worcestershire and thyme and simmer until thick, about 15 minutes. Stir in the peas and season.
5. Heat the oven to 400°F. Spread the filling in a 2-quart baking dish, spoon the mash over and rough up the top with a fork.
6. Bake until the filling bubbles and the potato peaks are golden, 25 to 30 minutes. Rest 10 minutes before serving.

Notes