Shepherd's Pie with Lamb and Beef

A hearty shepherd's pie with ground lamb and beef, carrots and peas under a creamy cheddar mash. Pick up ground lamb at the market and this feeds a full table.

Serves 8 · 1 hour 20 minutes

Ingredients

For the potato topping

• 3 pounds Yukon Gold potatoes
• 1 tablespoon kosher salt, for the cooking water
• ¼ cup milk
• 2 tablespoons salted butter
• 1 cup shredded white cheddar cheese
• ¼ cup sour cream
• 1 large egg yolk
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper

For the filling

• 1 tablespoon olive oil
• 1 tablespoon salted butter
• 1 cup diced onion
• 1 cup diced carrot
• 1 pound ground lamb
• 1 pound ground beef sirloin
• 3 tablespoons all-purpose flour
• 1½ teaspoons kosher salt
• ¾ teaspoon ground black pepper
• 1 teaspoon finely chopped fresh rosemary
• 1 teaspoon finely chopped fresh thyme
• 1 cup beef stock
• 1 tablespoon tomato paste
• 1 tablespoon Worcestershire sauce
• 1 cup frozen green peas
• 1 tablespoon chopped fresh parsley

Instructions

1. Put the potatoes in a large saucepan with enough water to cover them by 2 inches and stir in the 1 tablespoon salt. Bring to a boil over medium-high and cook about 10 minutes, until fork-tender. Drain.
2. Return the potatoes to the warm pot on the turned-off burner. Add the milk and 2 tablespoons butter, let the butter melt, then mash until smooth. Stir in the cheddar, sour cream, egg yolk, ½ teaspoon salt and ¼ teaspoon pepper. Set aside.
3. Heat the oven to 375°F and grease a 9-by-13-inch baking dish.
4. In a large skillet over medium-high heat, warm the olive oil with the remaining 1 tablespoon butter. Cook the onion and carrot, stirring constantly, for about 5 minutes, until the onion starts to turn translucent.
5. Add the lamb and beef and cook about 5 minutes, breaking up the meat, until browned. Sprinkle on the flour, the rest of the salt and pepper, the rosemary and the thyme, and cook, stirring, for 2 minutes.
6. Stir in the stock, tomato paste and Worcestershire, scraping up the browned bits. Simmer about 8 minutes, until thickened and the vegetables are tender, then stir in the peas.
7. Spread the filling in the baking dish and cover it with the mashed potatoes.
8. Bake for 25 to 30 minutes, until golden and bubbling at the edges. Scatter parsley over the top and serve.

Tips

• Swap the peas for a cup of frozen mixed vegetables if you'd like more in the filling.

Adapted from Nicole McLaughlin, Allrecipes.