Ingredients:

  • 1 tbsp olive oil (15ml)
  • 1 large onion, finely chopped (about 1 cup / 150g)
  • 2 carrots, peeled and diced (about 1 cup / 130g)
  • 2 celery stalks, diced (about 1/2 cup / 75g)
  • 2 cloves garlic, minced (about 2 tsp / 6g)
  • 1.5 lbs ground lamb or beef (700g)
  • 1 tbsp all-purpose flour (8g)
  • 1 cup beef or lamb stock (240ml)
  • 1/2 cup red wine (optional, about 120ml)
  • 2 tbsp tomato paste (30ml)
  • 1 tsp dried rosemary (2g)
  • 1 tsp dried thyme (2g)
  • 1 bay leaf
  • 1 cup frozen peas (150g)
  • Salt and freshly ground black pepper to taste
  • 1 tbsp Worcestershire sauce (15ml)
  • 3 lbs Yukon Gold potatoes, peeled and quartered (1.4kg)
  • 1/2 cup milk (120ml)
  • 4 tbsp unsalted butter (57g), cut into cubes
  • 1/4 cup grated mature cheddar cheese (optional, about 25g)
  • Salt and freshly ground white pepper to taste
  • 1 egg yolk (optional, about 18g)
  • Pinch of grated nutmeg

Instructions:

  1. Brown the lamb mince in a large skillet over medium-high heat, breaking it up with a spoon. Remove the mince and set aside.
  2. In the same skillet, sauté the onion, carrots, and celery until softened. Add garlic and cook for another minute.
  3. Stir in the flour, then gradually add the stock and red wine (if using), scraping up any browned bits from the bottom of the pan. Add tomato paste, rosemary, thyme, bay leaf, and Worcestershire sauce.
  4. Return the browned mince to the skillet. Bring to a simmer, then reduce heat and cook, covered, for at least 30 minutes, or up to an hour, stirring occasionally. Remove bay leaf before next step.
  5. Stir in the frozen peas in the last 10 minutes of cooking. Season to taste with salt and pepper.
  6. While the filling simmers, boil the potatoes until tender. Drain well and return to the pot.
  7. Mash the potatoes with the milk, butter, cheddar cheese (if using), egg yolk (if using), and nutmeg until smooth and creamy. Season to taste with salt and white pepper.
  8. Pour the lamb filling into the baking dish. Spread the mashed potato evenly over the filling, creating swirls with a fork.
  9. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the topping is golden brown and bubbly.
  10. Let the pie rest for 10 minutes before serving.