Shepherd's Pie

• olive oil2 tablespoon
• ground lamb3 pound
• salt0
• pepper0
• large onion1
• large carrot3
• garlic6 clove
• fresh thyme1 tablespoon
• fresh rosemary1 tablespoon
• tomato paste2 tablespoon
• worcestershire sauce2 tablespoon
• red wine1 cup
• chicken stock1 cup
• yukon gold potato3 pound
• unsalted butter2 oz
• large egg yolk4
• sour cream1 cup
• grated parmesan cheese1 cup

Instructions

1. 1

   Preheat the oven to 425°F (220˚C).

2. 2

   Heat the oil in a large pan over medium-high heat until shimmering.

3. 3

   Add the ground lamb, season with salt and pepper, and fry for 5 minutes, until cooked through.

4. 4

   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.

5. 5

   Add the tomato paste and Worcestershire sauce and stir to incorporate.

6. 6

   Cook for 1-2 minutes, stirring constantly, until the liquid evaporates and the meat is aromatic.

7. 7

   Pour in the red wine and reduce until almost completely evaporated.

8. 8

   Add the chicken stock, bring to a boil, and cook the meat until the stock has evaporated, 5 minutes.

9. 9

   Meanwhile, cook the potatoes in a large pot of boiling salted water until tender.

10. 10

    Drain, then return to the hot pan over low heat to dry out a bit.

11. 11

    Transfer the potatoes to a large bowl and mash until smooth.

12. 12

    Add salt, the butter, egg yolks, sour cream, and Parmesan cheese.

13. 13

    Fold until well combined.

14. 14

    Transfer the potatoes to a piping bag or zip-top bag fitted with a star tip.

15. 15

    Spoon the lamb mixture into a large baking dish.

16. 16

    Pipe the golden mashed potatoes over the lamb.

17. 17

    Bake for 30 minutes, until the potatoes are golden brown.

18. 18

    Enjoy!