Shepherd’s Pie

Lamb Filling

Ingredients:

• 2 lbs ground lamb

• 1 small onion, finely diced

• 2 carrots, finely diced

• 2 celery stalks, finely diced

• 4 cloves garlic, minced

• 2 tbsp tomato paste

• 1 cup red wine

• 1 ½ cups beef or lamb stock

• 1 tbsp Worcestershire sauce

• 1 tsp fresh thyme

• 1 tsp fresh rosemary (finely chopped)

• 1 cup peas (added at end)

• Salt and pepper to taste

• Olive oil

Method (Filling)

1. Heat oil, brown lamb deeply. Remove excess fat if needed.

2. Add onion, carrot, celery. Cook until softened.

3. Add garlic, cook briefly.

4. Add tomato paste. Cook until darkened.

5. Deglaze with red wine. Reduce by half.

6. Add stock, Worcestershire and herbs.

7. Simmer until thick, rich, and cohesive (not loose).

8. Fold in peas at the end.

9. Adjust salt and pepper.

Final texture: thick, glossy, not watery

Mashed Potato Topping

Ingredients:

• 2 lbs Yukon Gold potatoes

• ½ cup heavy cream

• 4 tbsp butter

• Salt to taste

• 1 egg yolk (optional but recommended)

Method (Potatoes)

1. Boil potatoes until tender.

2. Mash or rice.

3. Add cream + butter + salt.

4. Stir in egg yolk for richness.

Assembly

1. Add lamb filling to baking dish.

2. Spread or pipe potatoes on top.

3. Create texture with fork or piping.

4. Optional: light Parmesan or Gruyère.

Bake

• Bake at 375°F for 25 or 30 minutes.

• Broil 2 to 3 minutes until golden crust forms