Irish Shepherd's Pie

This is a really easy, but tasty recipe that the whole family will enjoy. It's nutritionally sound with all the major food groups represented. Growing up, I've always had shepherd's pie made with ground beef. But now that I have tried it with lamb (as it's supposed to be), I will never go back! It adds a whole other level of rich flavor, and as an added bonus, is a little bit leaner than ground beef. Make extra and reheat the next day for a quick dinner, or freeze. This recipe yields 4-6 servings.

For the potatoes:

• 1.5 pounds yukon gold potatoes (skin on)
• 1/4 cup half and half
• 2 ounces of prepared garlic butter
• 1 egg yolk
• salt and pepper to taste

For the filling:

• 2 tablespoons olive oil
• 1 cup chopped onion
• 2 large carrots, peeled and diced small
• 1 clove garlic, minced
• 1.5 pounds of organic ground lamb
• 2 tablespoons all purpose flour
• 2 teaspoons tomato paste
• 1 cup chicken broth
• 1 teaspoon Worchestershire sauce
• 1 spring rosemary, chopped
• 2-3 sprigs fresh thyme, chopped
• 1/2 cup frozen corn kernels (optional)
• 1/2 cup frozen English peas.

Directions:?

Place potatoes in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with a fork, approximately 10 to 15 minutes. Place the half-and-half and butter into a microwave-safe container and heat in the microwave until warmed through.. Drain the potatoes and then return to the saucepan. Mash the potatoes and then add the half and half, butter, salt and pepper and continue to mash until smooth. Stir in the yolk until well combined.

Preheat the oven to 400 degrees F.

While the potatoes are cooking, prepare the filling. Place the olive oil into a 12-inch saute pan and set over medium high heat. Once the oil shimmers, add the onion and carrots and saute just until they begin to take on color, approximately 3 to 4 minutes. Add the garlic and stir to combine. Add the lamb, salt and pepper and cook until browned and cooked through, approximately 3 minutes. Sprinkle the meat with the flour and toss to coat, continuing to cook for another minute. Add the tomato paste, chicken broth, Worcestershire, rosemary, thyme, and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly. You should end up with something close to the consistency of gravy. 

Add the corn and peas to the lamb mixture and spread evenly into an 11 by 7-inch glass baking dish. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula. Place on a parchment lined half sheet pan on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown. Remove to a cooling rack for at least 15 minutes before serving.