Ingredients:

  • 5 lbs Russet or Maris Piper potatoes, peeled and quartered
  • 4 oz Unsalted butter, diced
  • ⅓ cup Heavy cream, warmed
  • ½ cup Finely grated Parmesan cheese
  • 1 tsp Kosher salt
  • ½ tsp Freshly ground black pepper
  • 1 large Egg Yolk
  • 1 Tbsp Olive oil
  • 2 lbs Ground lamb (15–20% fat content)
  • 1 large Yellow onion, finely diced
  • 2 medium Carrots, peeled and finely diced
  • 2 stalks Celery, finely diced
  • 2 cloves Garlic, minced
  • 2 Tbsp All-purpose flour
  • 2 Tbsp Tomato paste (double concentrated)
  • 1 cup Red wine (Merlot or Cabernet Sauvignon)
  • 2 cups Beef or Lamb stock, low sodium (heated)
  • 1 Tbsp Worcestershire sauce
  • 1 tsp Dried thyme
  • 1 tsp Dried rosemary
  • 1 cup Frozen peas
  • Kosher salt and freshly ground black pepper, to taste

Instructions:

  1. Boil Potatoes: Place peeled and quartered potatoes in a large pot. Cover with cold, salted water. Bring to a boil, then reduce heat and simmer until fork-tender (15-20 minutes).
  2. Dry and Mash: Drain the potatoes completely. Return them to the hot pot and cook over low heat for 1-2 minutes, stirring gently, to steam off excess moisture.
  3. Enrich: Remove from heat. Add the diced butter, warmed cream, salt, pepper, and Parmesan. Mash or rice thoroughly until smooth and fluffy.
  4. Final Prep: Stir in the single egg yolk until just combined. Set the mash aside, keeping it warm if possible.
  5. Brown the Lamb: Heat oil in a Dutch oven over medium-high heat. Add the ground lamb and break it up. Cook, undisturbed, until deep brown and caramelized (about 5-7 minutes). Drain off all excess fat.
  6. Sauté the Aromatics: Reduce heat to medium. Add the diced onion, carrot, and celery. Sauté for 8–10 minutes until the vegetables have softened and the onion is translucent.
  7. Add Flavour Base: Stir in the minced garlic, dried thyme, dried rosemary, and tomato paste. Cook for 2 minutes, stirring constantly, until the tomato paste darkens slightly.
  8. Deglaze: Sprinkle the flour over the mixture and cook for 1 minute. Pour in the red wine (if using) and scrape up any brown bits from the bottom of the pan. Let the wine reduce by half.
  9. Simmer the Gravy: Pour in the heated stock and Worcestershire sauce. Bring the mixture to a gentle bubble, then reduce heat and simmer gently for 15 minutes, allowing the sauce to thicken.
  10. Finish the Filling: Stir in the frozen peas. Taste and adjust seasoning with salt and pepper. Remove from heat and let it cool slightly.
  11. Preheat and Fill: Preheat oven to 400°F (200°C). Pour the filling evenly into a 9x13 inch casserole dish.
  12. Top with Mash: Spoon or pipe the prepared potato mash over the filling, ensuring the filling is completely sealed. Score the top gently with a fork to help achieve a crisp crust.
  13. Bake: Place the dish on a baking sheet. Bake for 25–30 minutes, or until the topping is deeply golden brown and the gravy is bubbling around the edges.
  14. Rest and Serve: Remove from the oven and let the pie rest for 10 minutes before slicing and serving.