Ultimate Shepherd's Pie
A British classic featuring a rich, comforting lamb filling topped with buttery, cheesy mashed potatoes.
Imported from YouTube by Chef John View original
Ingredients
- 1 Celery
- 2 Carrot
- 1 Onion
- 1 Lamb Chop (minced; high-fat content)
- 1 Table Salt (to taste)
- 1 Black Pepper (to taste)
- 1 Rosemary (chopped)
- 1 Thyme (chopped)
- 1 Garlic (chopped)
- 1 tbsp Tomato Paste
- 1 cup Red Wine
- 1 cup Chicken Broth (high-quality lamb stock used)
- 5 Potato (cubed)
- 4 Butter (cubed)
- ½ cup Heavy Cream
- 2 cups Cheddar Cheese (grated)
- 2 Chicken Egg (yolks only)
- 1 tsp Worcestershire Sauce
- 1 cup Frozen Peas
Instructions
- 1
Dice celery, carrots, and onions.
- 2
Season lamb mince with salt and sear in a pan over high heat until well-browned. Remove and set aside.
- 3
In the same pan, sauté the vegetables. Add chopped rosemary, thyme, garlic, salt, and pepper.
- 4
Stir in tomato paste, return lamb to the pan, and deglaze with red wine.
- 5
Add lamb stock and let simmer.
- 6
Boil potatoes until cooked, then pass through a ricer.
- 7
Mix riced potatoes with butter, cream, most of the cheddar, egg yolks, and salt.
- 8
Reduce filling to a thick gravy, then remove from heat. Stir in Worcestershire sauce and frozen peas.
- 9
Pipe mashed potatoes in two layers over the lamb filling. Top with remaining cheddar cheese.
- 10
Bake in the oven until the top is golden and crispy.
