Shepherd’s Pie

Ingredients: 

Topping: 

2 pounds russet potatoes, peeled and quartered (about 4 medium potatoes) 

Kosher salt and freshly ground black pepper 

6 tablespoons unsalted butter 

1/4 small head green cabbage, thinly sliced (about ½ cup)

1 leek, white and light-green parts only, chopped

2 cloves garlic, chopped 

3/4 cup heavy cream 

1 cup shredded sharp white Cheddar (about 3 ounces) 

3 large egg yolks 

Filling:

2 teaspoons extra-virgin olive oil 

3 medium carrots, peeled and thinly sliced 

1 medium yellow onion, diced 

1 stalk celery, sliced 

2 cloves garlic, chopped 

2 teaspoons fresh thyme leaves, chopped 

Kosher salt and freshly ground black pepper 

1/4 cup tomato paste 

2 pounds ground lamb 

1 cup frozen peas, thawed 

1/4 cup all-purpose flour 

1 1/2 cups low-sodium chicken broth 

1 tablespoon Worcestershire sauce

Directions: 

Preheat the oven to 375 degrees F. 

For the topping: Put the potatoes in a large saucepan and cover with cold water. Season with 2 teaspoons salt. Bring to a boil and cook until tender, about 20 minutes. Drain and reserve the saucepan. 

Meanwhile, make the filling: Heat the olive oil in a large nonstick skillet over medium heat. Add the carrots, onion, celery, garlic, thyme and 2 teaspoons salt. Cook, stirring occasionally, until the vegetables are soft and tender, about 15 minutes. Stir in the tomato paste and cook until it turns brick red, about 8 minutes. Add the lamb, 1 1/2 teaspoons salt and a few grinds of black pepper. Cook, breaking up with a wooden spoon, until the meat is no longer pink.. Stir in the peas. Stir in the flour until incorporated, about 1 minute. Add the broth and Worcestershire and cook until thickened, 3 to 5 minutes. 

To finish the topping, melt the butter in the large saucepan over medium heat. Add the cabbage and leeks and cook until tender, about 10 minutes. Add the garlic and cook until fragrant, 1 minute. Add the heavy cream, 1 tablespoon salt, and a few grinds of black pepper, and cook until warm, about 1 minute. Return the potatoes to the pan with the cabbage and add the cheese. Mash with a potato masher or wooden spoon. Remove from the heat and stir in the egg yolks.

 Transfer the filling to a 9-by-13-inch baking dish. Add the topping, swirling to create texture. Make sure that the sides are sufficiently covered so the filling doesn’t leak through. Bake until the filling is bubbly and the top is lightly golden, about 35 minutes. Let rest 15 minutes before serving. 

Notes:  You can trade out the lamb for beef, but the Irish will tell you that makes it a Cottage Pie. Ground meats should be cooked to 155 degrees.  

If you can’t find leeks at your local grocery, substitute sweet onion  – not green onions as they are too strong.