Shepherd’s Pie Recipe with Crispy Potato Topping

Cooking Instructions

1. Prepare the potatoes [00:13]

• Score the potatoes and place them in a pot of cold water.
• Bring to a boil and let simmer until fully cooked.

2. Sauté the aromatics [00:15]

• Meanwhile, sauté chopped onions and carrots in a pan.
• Season with salt, pepper, and red pepper flakes.

3. Cook the lamb [00:20]

• Add the ground lamb to the pan. Let it develop a crust, then flip and season with salt and pepper.
• Break the meat up with a wooden spoon.
• Add garlic and cook briefly, then stir in the tomato paste.

4. Create the sauce base [00:30]

• Incorporate flour into the meat mixture, then deglaze the pan with red wine.
• Let it simmer, then add fresh rosemary and thyme.
• Pour in the chicken broth and season with Worcestershire sauce, salt, and pepper.
• Add a bay leaf and let the mixture simmer.

5. Prepare the mashed potatoes [00:42]

• Once the potatoes are cooked, peel them and return them to the warm pot to dry.
• In a small saucepan, gently simmer milk, butter, fresh rosemary, thyme, and garlic.
• Mash or rice the potatoes, then mix in the warmed milk mixture.
• Season with salt, add 2 egg yolks and some parmesan cheese, and gently fold everything together.

6. Assemble and bake [00:58]

• Remove the bay leaf from the meat mixture and stir in the frozen peas.
• Transfer the meat mixture to a baking dish.
• Top with the mashed potatoes and use a fork to create texture on the surface for crispy edges.
• Sprinkle with more parmesan cheese and bake until done.