Ingredients:

  • 2 Tbsp Olive Oil or Vegetable Oil
  • 1 large Yellow Onion, finely diced
  • 2 large Carrots, finely diced
  • 2 sticks Celery, finely diced
  • 1.5 lbs (680 g) Ground Lamb (at least 15% fat)
  • 2 cloves Garlic, minced
  • 2 Tbsp All-Purpose Flour
  • 4 oz (120 ml) Dry Red Wine (e.g., Merlot or Cabernet Sauvignon)
  • 2 Tbsp Tomato Paste
  • 1 Tbsp Worcestershire Sauce
  • 1 sprig Fresh Rosemary
  • 2 sprigs Fresh Thyme
  • 2 cups (475 ml) Beef or Lamb Stock (low sodium)
  • 1/2 cup Frozen Peas
  • 1 Bay Leaf
  • Kosher Salt and Freshly Ground Black Pepper, to taste
  • 3 lbs (1.35 kg) Starchy Potatoes (e.g., Russet)
  • 1/2 cup (120 ml) Whole Milk or Heavy Cream, warmed
  • 4 oz (113g or 1 stick) Unsalted Butter, cubed and softened
  • 1 large Egg Yolk (optional)
  • 1/2 cup (50g) Mature Cheddar Cheese, grated (optional)
  • Kosher Salt and White Pepper, to taste

Instructions:

  1. Peel and cube potatoes uniformly. Place in a large pot, cover with cold, salted water, and bring to a boil. Cook until fork-tender (15-20 minutes). Drain potatoes thoroughly. Return them to the hot, empty pot over low heat for 1-2 minutes, stirring occasionally, to dry out excess moisture. This is a crucial step for non-soggy mash.
  2. Use a potato ricer or masher to process the hot potatoes back into the pot. Gently fold in the softened butter, then the warm milk/cream, and the optional egg yolk, mixing until just combined and smooth. Season generously with salt and white pepper. Set aside.
  3. Heat oil in a Dutch oven over medium-high heat. Add the diced onion, carrot, and celery. Cook until softened and slightly caramelised (8–10 minutes). Remove the vegetables and set aside.
  4. Add the ground lamb to the same pot. Cook, breaking up the meat, until deeply browned and all moisture has evaporated. Do not rush this step, as browning equals flavor. Drain off any excess fat if necessary.
  5. Stir in the minced garlic and tomato paste and cook for 1 minute until fragrant. Sprinkle the flour over the meat (this acts as a thickener) and stir for 1 minute.
  6. Pour in the red wine and scrape up any browned bits stuck to the bottom of the pot (the fond). Reduce the wine by half. Stir in the reserved vegetables, beef stock, Worcestershire sauce, bay leaf, and herb sprigs. Bring to a simmer, then reduce heat to low. Cover partially and cook for 45–60 minutes, allowing the flavors to marry and the liquid to reduce to a thick gravy.
  7. Remove the bay leaf and herb stems. Stir in the frozen peas. Taste and adjust seasoning with salt and pepper. Let the filling cool slightly. Preheat the oven to 400°F (200°C).
  8. Spoon the slightly cooled lamb filling into a 9x13 inch baking dish, spreading it into an even layer. Spoon or pipe the mashed potatoes evenly over the filling. Seal the edges. Create peaks and ridges on the surface using a fork to maximize browning and texture.
  9. If using, sprinkle the grated cheddar cheese lightly over the top of the mash. Bake for 20–25 minutes, or until the filling is bubbling hot and the potato topping is golden brown and crisp in patches. Allow the pie to rest for 10–15 minutes before serving to let the filling set.