Shepherd's Pie

Method

1. 01

   Heat the oven to 200 C. Put the potatoes in a pot of cold salted water. Chop the onion, carrots, celery, and garlic while the potatoes come to a boil.

   
2. 02

   Boil the 900 g potatoes until very tender, then drain well and let them steam-dry for a minute. Mash with the 70 g butter, 80 ml warm milk, egg yolk if using, about half the salt, and a little pepper until smooth but not loose.

   ⏱ 18 min
3. 03

   Heat the oil in a wide pan over medium-high heat. Add the lamb mince, break it up, and cook until browned and the watery juices have evaporated. Spoon off excess fat if the pan looks oily.

   ⏱ 8 min
4. 04

   Add the onion, carrots, and celery to the lamb and cook until the vegetables start to soften. Stir in the garlic, 2 tablespoons tomato paste, 1 tablespoon flour, thyme, remaining salt, and pepper, and cook briefly until the tomato paste darkens slightly.

   ⏱ 8 min
5. 05

   Pour in the 450 ml hot stock and 1 tablespoon Worcestershire sauce, scraping the bottom of the pan. Simmer until the filling is glossy and thick enough to hold a spoon trail, then stir in the peas for the last few minutes. Taste and adjust salt and pepper.

   ⏱ 25 min
6. 06

   Spread the lamb filling in a medium baking dish. Spoon the mashed potatoes over the top, seal the edges so the filling does not bubble over too much, and rough up the surface with a fork for browned ridges.

   
7. 07

   Bake at 200 C until the filling bubbles at the edges and the potato topping is golden in spots. Rest for 5-10 minutes before serving so the gravy settles.

   ⏱ 30 min