Ingredients:

  • 5 lbs (1.13 kg) Starchy Potatoes (e.g., Maris Piper or Russet), peeled and quartered
  • 6 Tbsp (85g) Unsalted Butter, cold and cubed
  • ½ cup (120ml) Whole Milk or Cream, warmed
  • ½ cup (50g) Mature Cheddar Cheese, grated (optional)
  • Salt and freshly ground Black Pepper, to taste
  • 1 Large Egg Yolk (for brushing)
  • 1 Tbsp Olive Oil
  • 5 lbs (680g) Ground Lamb (Mince)
  • 2 Medium Onions, finely chopped
  • 2 Carrots, finely diced
  • 2 Celery Sticks, finely diced
  • 2 cloves Garlic, minced
  • 2 Tbsp All-Purpose Flour
  • 1 Tbsp Tomato Purée (paste)
  • 1 cup (240ml) Dry Red Wine (optional)
  • 1 cup (240ml) Rich Beef or Lamb Stock (low sodium preferred)
  • 1 tsp Dried Thyme
  • 1 tsp Dried Rosemary
  • 1 Bay Leaf
  • 1 Tbsp Worcestershire Sauce
  • 1 cup (140g) Frozen Peas

Instructions:

  1. Boil Potatoes: Place peeled potatoes in salted cold water; bring to a boil and cook until fork-tender (approx. 15-20 mins). Drain thoroughly and return to the hot pot for 1 minute to steam dry.
  2. Mash: Mash potatoes thoroughly, incorporating the cold butter until smooth. Gradually add warm milk/cream until you reach a fluffy, creamy consistency. Season generously with salt and pepper. Set aside.
  3. Brown Meat: Heat oil in the Dutch oven over medium-high heat. Brown the ground lamb thoroughly, breaking it up with a spoon. Drain off any excess fat and set the lamb aside.
  4. Sauté Aromatics: Add onions, carrots, and celery to the pot. Sauté gently until softened (about 8 minutes). Add garlic and cook for 1 minute more.
  5. Build Flavour Base: Stir in the flour and cook for 1 minute. Then, stir in the tomato purée.
  6. Deglaze (Optional): Pour in the red wine (if using), scraping up any browned bits from the bottom. Let it bubble and reduce by half.
  7. Simmer: Return the lamb to the pot. Stir in the stock, Worcestershire sauce, thyme, rosemary, and bay leaf. Bring to a gentle simmer, then reduce heat to low, cover partially, and cook for 30-40 minutes, stirring occasionally, until the sauce is thick and rich.
  8. Finish Filling: Remove the bay leaf. Stir in the frozen peas. Taste and adjust seasoning.
  9. Preheat Oven: Set oven to 400°F (200°C).
  10. Layer and Top: Spoon the lamb filling evenly into the bottom of your baking dish. Gently spoon the mashed potato mixture over the filling. Use a fork to create texture and peaks across the surface.
  11. Glaze: Lightly brush the potato peaks with the beaten egg yolk for a beautiful golden finish. Sprinkle with reserved grated cheddar, if using.
  12. Bake and Rest: Bake for 25-30 minutes, or until the filling is bubbling and the topping is deep golden brown. Let the pie stand for 10-15 minutes before serving.