Kai Thompson

Shepherd’s Pie Recipe ↓ Lamb Filling: 2 lbs ground lamb 1-3 tbsp high-heat cooking oil (depending on how lean the lamb mince is) 1 large carrot, diced 1–2 celery stalks, diced 2–3 shallots, diced 3–4 garlic cloves 2 tbsp tomato paste 1–2 tbsp flour ½ cup red wine 1½–2 cups beef stock 1 tbsp Worcestershire sauce ½ cup peas Fresh rosemary, thyme, salt & pepper Mashed Potato Topping: 3-4 lbs Yukon Gold potatoes 1½ cups whole milk ⅓ cup butter 3 garlic cloves 1 rosemary sprig, 1 bay leaf 1 tbsp peppercorns 2 egg yolks Salt Optional: Frozen butter, grated Parmigiano Reggiano Chives, finely sliced Instructions: 1. Sear lamb in oil over high heat, pressing flat to develop a deep crust. Season, flip, and break apart finely. Brown well, then remove. 2. Reduce heat to medium-low. Cook finely diced vegetables and garlic until softened. Add tomato paste and flour, cooking another 1–2 minutes. 3. Return lamb with chopped rosemary and thyme. Add wine and reduce by about half. 4. Add beef stock and Worcestershire. Simmer until thick and gravy-like. Stir in peas, taste and adjust seasoning and acidity, and transfer to a baking dish. Rest 10–20 minutes. 5. Peel and cut potatoes into even 2-inch chunks. Boil in salted water until fork-tender. Drain, steam-dry for 10 minutes, then rice or mash. 6. Optionally infuse milk and butter with garlic, rosemary, bay leaf, and peppercorns over a gentle simmer for 5–10 minutes. Strain gradually into potatoes, adding more milk if needed. Season with salt and mix in egg yolks once slightly cooled. 7. Spread potatoes over filling and drag a fork across the surface to create ridges for extra crispiness. Optionally grate frozen butter and Parmesan over top. 8. Bake at 375°F (190°C) for 25–40 minutes, until bubbling and beautifully golden brown. Broil briefly if needed. Finish with chives and rest for at least 20 minutes before serving. #food #cooking #shepherdspie #britishfood #recipe