Chef John's Shepherd's Pie
Other
Ingredients
For lamb mixture:
1 tbsp butter
1 tbsp olive oil
1 diced onion
2 pounds lean ground lamb
1/3 cup flour
salt and pepper to taste
1 tsp paprika
1/8 tsp cinnamon
2 tsp minced fresh rosemary
3 cloves minced garlic
1 tbsp ketchup
2 1/2 cups water or broth (use more or less to adjust thickness as needed)
12 oz bag frozen peas and carrots, thawed, drained well
For the potato topping:
2 1/2 pound Yukon gold potatoes
1 tbsp butter
salt and pepper to taste
pinch of cayenne
1/4 cup cream cheese
1/4 pound Irish cheddar
1 egg yolk beaten with 2 tbsp milk
Directions
Place cubed potatoes and garlic in a large pot with enough water to cover. Bring to a boil over high heat; reduce heat to medium-low, cover, and simmer until tender, about 20 minutes.
Preheat the oven to 375 degrees F (190 degrees C).
Brown lamb over medium heat in a skillet. Stir in flour, mixing with beef drippings.
Add water/broth, ketchup, spices, and vegetables. Stir to combine. Cook for 5 minutes, until thick.
Transfer lamb mixture into an oven-proof casserole dish.
Drain potatoes and smash them a little bit before adding 1/4 cup of grated cheese and sour cream. Mash together until smooth.
Spoon potatoes onto the middle of the meat mixture. With a fork, spread potatoes from the center to the edges to form the top layer.
Sprinkle with remaining 1/4 cup of grated cheese.
Bake in the preheated oven for 20-25 minutes, or until cheese is melted and golden. Let cool 15 minutes before serving.
Nutrition
Calories: 311 kcal
Total Carbohydrates: 23.5g
Cholesterol: 59 mg
Total Fat: 17.2 g
Protein: 16.2 g
Sodium: 546 mg