Classic Lamb Shepherd's Pie
- Potato topping
- 2 ½ lb russet potatoes, peeled and cut into 2-inch chunks
- ¼ cup unsalted butter
- ½ cup whole milk, warmed
- 1 large egg yolk
- 1 tsp kosher salt
- Filling
- 1 tbsp olive oil
- 1 onion, diced
- 2 carrots, diced
- 1 ½ lb ground lamb
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 1 tbsp cornstarch
- 1 cup beef broth
- 1 tbsp worcestershire sauce
- 1 tsp fresh rosemary, finely chopped
- 1 tsp dried thyme
- ¾ tsp kosher salt
- ½ tsp black pepper
- 1 cup frozen peas
Classic Lamb Shepherd's Pie
- Put the potatoes in a large saucepan, cover with cold water by 1 inch and add a big pinch of salt.
- Bring to a boil, then simmer until a fork slides in easily.
- Heat the oven to 400°F.
- Drain the potatoes well and return them to the pot. Mash with the butter, warm milk and 1 tsp salt until smooth, then stir in the egg yolk.
- Heat the oil in a large oven-safe skillet over medium heat. Add the onion and carrots and cook until softened.
- Add the lamb, turn the heat to medium-high and break it into small crumbles with a wooden spoon.
- Cook until no pink remains and the lamb reaches 160°F (71°C). Spoon off all but 1 tablespoon of fat.
Classic Lamb Shepherd's Pie
- Stir in the garlic and tomato paste and cook until fragrant.
- Stir the cornstarch into the broth, then pour it into the skillet with the Worcestershire, rosemary, thyme, salt and pepper.
- Simmer, stirring now and then, until the gravy thickens.
- Stir in the frozen peas and take the pan off the heat. If your skillet isn't oven-safe, spread the filling in a 9x13 dish.
- Spoon the potatoes over the filling and spread them to the edges to seal. Rough up the top with a fork so it browns in ridges.
- Set the skillet on a sheet pan to catch drips.
- Bake until the top is golden and the filling bubbles at the edges.
- Let it rest before serving so the filling settles.
- Cook to 160°F inside (check with a thermometer).