Ingredients:

  • 2 lbs ground lamb
  • 2 tbsp extra virgin olive oil
  • 1 large yellow onion, finely diced
  • 2 medium carrots, peeled and small-diced
  • 2 celery stalks, finely diced
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 cup dry red wine
  • 1.5 cups beef stock
  • 1 tbsp Worcestershire sauce
  • Fresh herbs (Thyme/Rosemary)
  • 1 cup frozen peas
  • 2.5 lbs Yukon Gold potatoes, peeled and cubed
  • 6 tbsp unsalted butter
  • 0.33 cup heavy cream
  • 2 large egg yolks
  • 0.5 cup sharp Irish cheddar
  • Sea salt & cracked black pepper

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Brown the ground lamb in batches to ensure a proper sear and Maillard reaction, then remove meat and drain excess fat, leaving 2 tablespoons in the pan.
  2. Add diced onion, carrots, and celery to the skillet. Sauté for 6 minutes until onions are translucent and fragrant.
  3. Stir in the minced garlic and tomato paste. Cook for 2 minutes until the paste turns dark red. Deglaze the pan with red wine, scraping up any browned bits (fond) from the bottom.
  4. Return the lamb to the pan. Add beef stock, Worcestershire sauce, fresh herbs. Simmer for 15 minutes until the sauce coats the back of a spoon. Fold in frozen peas.
  5. While the meat simmers, boil the potatoes in salted water until tender (about 15 minutes). Drain and pass through a potato ricer into a large bowl.
  6. Incorporate melted butter, heavy cream, and egg yolks into the potatoes. Mash until velvety and completely smooth. Season with salt and pepper.
  7. Transfer the meat mixture to a baking dish. Spread the potato mash over the top and use a fork to create decorative peaks and ridges. Top with cheddar.
  8. Bake at 400°F for 20 minutes until the peaks are golden and the gravy bubbles over the sides.