Elevate Shepherd's Pie With Our Aged Cheddar Mash Recipe
Prep Time:
30 minutes
Cook Time:
2 hours, 30 minutes
Servings:
8 Servings
Ingredients
  • 3 tablespoons olive oil, divided
  • 1 pound ground lamb
  • 2 red onions, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 tablespoon fresh rosemary, chopped
  • 1½ tablespoons flour
  • 3 cups water
  • 1 cup frozen peas
  • 2 ½ pounds Yukon Gold potatoes, peeled and chopped
  • 2 tablespoons butter
  • 3 ounces cheddar cheese, grated
  • Salt and pepper
  • 1 tablespoon fresh rosemary, chopped
  • 2 ounces breadcrumbs
  • Olive oil, for drizzling
Directions
  1. Preheat a large pan with 1 tablespoon olive oil to medium-high heat.
  2. Add the ground lamb and cook it until browned, about 5 minutes. Remove and set aside.
  3. To the same pan, add 2 more tablespoons oil.
  4. Cook the onions, carrots, celery, and rosemary for 20 minutes, stirring regularly.
  5. Add the flour and stir. Add the lamb back in with 3 cups of water. Simmer, covered, 40 minutes until thick.
  6. Stir in the peas during the last 5 minutes.
  7. Boil the potatoes in salted water for 12-15 minutes until tender. Drain.
  8. Mash the potatoes with the butter and half of the cheese.
  9. Season with salt and pepper. Let cool.
  10. Preheat the oven to 400 F.
  11. Grease a 9x13-inch baking dish with oil.
  12. Sprinkle half the rosemary and half the breadcrumbs on the bottom and sides of the dish.
  13. Press half the mashed potatoes into the bottom and up the sides of the dish in a 1-inch layer.
  14. Add the lamb filling.
  15. Top with the remaining mashed potatoes. Rough up the surface with a fork.
  16. Top with the remaining cheese, breadcrumbs, and rosemary. Drizzle with oil.
  17. Bake on the lowest oven rack for 70 minutes until golden and crispy.
  18. Serve immediately, with a dollop of sour cream, if desired.