Ingredients:

  • 2 lbs ground lamb
  • 1 large yellow onion, finely diced
  • 2 large carrots, small dice
  • 2 celery stalks, small dice
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh thyme
  • 1.5 cups beef bone broth
  • 2 tbsp all-purpose flour
  • 0.5 cup frozen peas
  • 2.5 lbs Yukon Gold potatoes, peeled and cubed
  • 0.5 cup unsalted butter
  • 0.5 cup heavy cream
  • 1 tsp sea salt
  • 0.5 tsp white pepper
  • 1 large egg yolk
  • 0.5 cup shredded sharp Irish cheddar

Instructions:

  1. Heat a 12-inch cast iron skillet over medium-high heat. Add the ground lamb in a flat layer and sear without moving for 3-4 minutes to develop a mahogany crust. Break up the meat and cook until fully browned. Remove meat from pan, retaining 2 tablespoons of fat.
  2. Add onions, carrots, and celery to the reserved fat. Sauté for 6-8 minutes until translucent and softened. Stir in garlic, tomato paste, rosemary, and thyme. Cook for 2 minutes until the paste darkens and smells nutty.
  3. Sprinkle flour over the vegetables and stir to coat. Gradually whisk in the bone broth and Worcestershire sauce. Simmer until thickened, then fold in the browned meat and frozen peas. Remove from heat and allow to cool slightly to form a light skin.
  4. While the meat simmers, boil the cubed potatoes in salted water until tender (about 15 minutes). Drain and pass through a potato ricer into a warm bowl.
  5. Whisk in butter, heavy cream, salt, white pepper, and the egg yolk until the potatoes are velvety and light. Fold in the shredded Irish cheddar.
  6. Spread the warm mashed potatoes over the meat filling using an offset spatula. Use a fork to create ridges on the surface. Bake or broil at 400°F (200°C) for 15-20 minutes until the peaks are golden brown and shattering.