Back to 6 servings Potato topping 2 lb russet potatoes, peeled and cut into chunks 0.5 cup sour cream 0.5 cup whole milk, warm 4 tbsp unsalted butter, divided 1 large egg yolk 0.5 cup shredded cheddar 1 tsp salt, divided 0.5 tsp black pepper Filling 1 tbsp olive oil 1.5 lb ground lamb 1 medium yellow onion, finely chopped 2 medium carrots, finely diced 2 stalks celery, finely diced 2 cloves garlic, minced 2 tbsp tomato paste 2 tbsp all-purpose flour 0.5 cup dry red wine, optional 2 cups beef or lamb stock 2 tsp Worcestershire sauce 1 tsp dried rosemary 0.5 tsp dried thyme 1 cup frozen peas
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1 Step 1: Preheat the oven to 400°F (200°C) with a rack in the center. Boil the potatoes in salted water for 15 to 20 minutes until fork tender, then drain.2 Step 2: Mash the potatoes with the butter, sour cream, warm milk, egg yolk, half the cheddar, 1/2 teaspoon salt and the pepper until smooth. Set aside.3 Step 3: Heat the olive oil in a large skillet over medium-high heat. Brown the lamb, breaking it up, for about 5 minutes until no longer pink. Drain off excess fat.4 Step 4: Add the onion, carrots and celery and cook over medium heat for 6 to 8 minutes until softened. Add the garlic and cook 1 minute more.5 Step 5: Stir in the tomato paste and flour and cook 1 minute. Pour in the red wine, if using, and scrape up the browned bits, then add the stock, Worcestershire, rosemary, thyme and remaining salt.6 Step 6: Simmer the filling gently for 20 to 25 minutes, stirring occasionally, until thickened to a rich gravy. Stir in the peas and remove from the heat.7 Step 7: Spread the lamb filling in a deep 9x13-inch baking dish. Spoon the mashed potatoes over the top and smooth to the edges. Scatter the remaining cheddar over the potatoes and dot with the remaining butter.8 Step 8: Bake for 25 to 30 minutes until the potatoes are golden and the filling is bubbling around the edges. Rest 10 minutes before serving.getsaucepan.com/r/20ab7f50-a50f-5e9a-9c00-f3b143dbcd38
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