Classic Shepherd's Pie with Irish Cheddar

Ingredients

• 4 large Yukon Gold Potatoes (peeled and cut into 1‑inch cubes)
• 6 tablespoons Unsalted Butter (divided: 4 Tbsp for potatoes, 2 Tbsp for filling)
• 1/2 cup Whole Milk (room temperature)
• 2 tablespoons Sour Cream (full‑fat)
• 1 large Egg Yolk (room temperature, helps set topping)
• 1/2 cup Irish Cheddar (white) (shredded)
• 0.5 pound Ground Lamb (lean)
• 0.5 pound Ground Beef (80% lean)
• 2 medium Carrots (peeled and diced)
• 1 large Yellow Onion (diced)
• 1 tablespoon Olive Oil (for sautéing)
• 2 tablespoons All‑Purpose Flour (for thickening)
• 1 tablespoon Worcestershire Sauce (adds depth)
• 1 tablespoon Tomato Paste (concentrated flavor)
• 1 cup Beef Stock (low‑sodium)
• 1/2 cup Frozen Green Peas (thawed)
• 1 teaspoon Fresh Rosemary (finely chopped)
• 1 teaspoon Fresh Thyme (finely chopped)
• to taste Salt
• to taste Black Pepper

Instructions

1. Boil Potatoes

   Place peeled and cubed Yukon Gold potatoes in a large pot of salted water. Bring to a boil, then reduce to a simmer and cook until fork‑tender, about 15 minutes.

   Time: PT15M

2. Mash Potatoes

   Drain potatoes in a colander, return to the hot pot, and add 4 Tbsp butter, milk, salt, pepper, sour cream, egg yolk, and shredded Irish cheddar. Mash until smooth and creamy.

   Time: PT5M

3. Sauté Vegetables

   Heat 2 Tbsp butter and 1 Tbsp olive oil in a large skillet over medium heat. Add diced carrots and onions; sauté until carrots are just tender and onions are translucent, about 5 minutes.

   Time: PT5M

   Temperature: medium heat

4. Brown the Meat

   Add ground lamb and ground beef to the skillet. Cook, breaking up with a spoon, until browned and no longer pink, about 5 minutes.

   Time: PT5M

   Temperature: medium‑high heat

5. Thicken the Filling

   Sprinkle 2 Tbsp flour over the meat mixture and stir for 1 minute to cook the flour.

   Time: PT1M

   Temperature: medium heat

6. Add Liquids and Simmer

   Stir in Worcestershire sauce, tomato paste, and 1 cup beef stock. Bring to a gentle simmer and cook until the sauce thickens, about 5 minutes.

   Time: PT5M

   Temperature: medium heat

7. Finish the Filling

   Add thawed peas, chopped rosemary, and thyme. Season with additional salt and pepper to taste. Simmer for 2 more minutes.

   Time: PT2M

   Temperature: medium heat

8. Assemble the Pie

   Lightly spray the edges of the casserole dish. Spoon the meat filling into the dish, spreading evenly. Dollop the mashed potato on top and use a fork to create peaks for browning.

   Time: PT5M

9. Bake

   Preheat the oven to 375°F. Place the assembled pie on the middle rack and bake until the top is golden brown and the filling is bubbling, about 25 minutes.

   Time: PT25M

   Temperature: 375°F

Nutrition Facts

Calories

450

Protein

25 g

Carbohydrates

45 g

Fat

20 g

Fiber

5 g