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Golden Shepherd's Pie


for 12 servings

2 tablespoons olive oil
3 lb ground lamb (1.3 kg)
salt, to taste
pepper, to taste
1 large onion, chopped
3 large carrots
6 cloves garlic, grated
1 tablespoon fresh thyme, chopped
1 tablespoon fresh rosemary, chopped
2 tablespoons tomato paste
2 tablespoons worcestershire sauce
1 cup red wine (240 mL)
1 cup chicken stock (240 mL)
3 lb yukon gold potato, cubed (1.3 kg)
¼ cup unsalted butter, 1/2 stick (55 g)
4 large egg yolks
1 cup sour cream (230 g)
1 cup grated parmesan cheese (110 g)


Preheat the oven to 425°F (220˚C).
Heat the oil in a large pan over medium-high heat until shimmering. Add the ground lamb, season with salt and pepper, and fry for 5 minutes, until cooked through.
Add the onion, carrots, garlic, thyme, and rosemary, stir, and cook for about 10 minutes, or until the veggies are softened and the meat is well-browned.
Add the tomato paste and Worcestershire sauce and stir to incorporate. Cook for 1-2 minutes, stirring constantly, until the liquid evaporates and the meat is aromatic.
Pour in the red wine and reduce until almost completely evaporated.
Add the chicken stock, bring to a boil, and cook the meat until the stock has evaporated, 5 minutes.
Meanwhile, cook the potatoes in a large pot of boiling salted water until tender. Drain, then return to the hot pan over low heat to dry out a bit.
Transfer the potatoes to a large bowl and mash until smooth.
Add salt, the butter, egg yolks, sour cream, and Parmesan cheese. Fold until well combined.
Transfer the potatoes to a piping bag or zip-top bag fitted with a star tip.
Spoon the lamb mixture into a large baking dish. Pipe the golden mashed potatoes over the lamb.
Bake for 30 minutes, until the potatoes are golden brown.

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