Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1.5 lbs ground lamb (680g)
  • 1 large onion, finely chopped (approx. 1 cup)
  • 2 carrots, peeled and diced (approx. 1 cup)
  • 2 celery stalks, diced (approx. 1 cup)
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon smoked paprika
  • 1/4 cup all-purpose flour (30g)
  • 1 cup beef broth (240 ml)
  • 1 cup red wine (240 ml)
  • 1 tablespoon tomato paste (15 ml)
  • 1 cup frozen peas (120g)
  • Salt and freshly ground black pepper to taste
  • 2 bay leaves
  • 3 lbs Yukon Gold potatoes, peeled and quartered (1.36 kg)
  • 1/2 cup heavy cream (120 ml)
  • 4 tablespoons unsalted butter, softened (56g)
  • 1/2 cup grated Gruyere cheese (50g)
  • Salt and freshly ground white pepper to taste
  • 1 egg yolk

Instructions:

  1. Heat olive oil in Dutch oven. Brown the ground lamb, then remove and set aside.
  2. Sauté onion, carrots, and celery until softened. Add garlic, thyme, rosemary, and smoked paprika; cook until fragrant.
  3. Stir in flour, then gradually whisk in beef broth, red wine (if using), and tomato paste. Bring to a simmer.
  4. Return lamb to the pot. Add bay leaves. Reduce heat, cover, and simmer for at least 30 minutes, or until vegetables are tender and sauce has thickened.
  5. Stir in frozen peas. Season with salt and pepper. Remove bay leaves.
  6. Boil potatoes until tender. Drain well.
  7. Rice or mash potatoes. Stir in heavy cream, butter, Gruyere cheese, salt, and white pepper until smooth and creamy.
  8. Pour lamb and vegetable filling into the baking dish.
  9. Spread potato topping evenly over the filling. Pipe the topping for a more professional look.
  10. Brush potato topping with egg yolk (optional, for extra browning). Bake at 375°F (190°C) for 20-25 minutes, or until topping is golden brown and filling is bubbly.
  11. Let stand for 10 minutes before serving.