Ingredients:
- 2 lbs Ground Lamb (90% lean)
- 2 tbsp Olive oil
- 1 cup Yellow onion, finely diced
- 3 large Carrots, diced
- 2 sticks Celery, minced
- 3 cloves Garlic, smashed and minced
- 2 tbsp Tomato paste
- 2 tbsp All-purpose flour
- 1.5 cups Beef or Lamb bone broth (low sodium)
- 1 tbsp Worcestershire sauce
- 1 tsp Dried thyme
- 1 tsp Dried rosemary
- 1 cup Frozen peas
- Salt and cracked black pepper to taste
- 3 lbs Yukon Gold potatoes, peeled and cubed
- 1/2 cup Plain Greek yogurt
- 4 tbsp Unsalted butter
- 1 Egg yolk
- 1/2 cup Sharp white cheddar, shredded
Instructions:
- Place the 3 lbs of cubed Yukon Golds in salted water and simmer for 15 minutes until a fork slides in with zero resistance.
- Heat 2 tbsp olive oil in the Dutch oven over medium high heat and add the 2 lbs of ground lamb. Cook until you hear a sharp sizzle and the meat is deeply browned.
- Add the diced onion, carrots, and minced celery to the lamb fat. Cook for 8 minutes until the onions are translucent and the carrots soften.
- Stir in the 3 cloves of minced garlic and 2 tbsp tomato paste. Cook for 2 minutes until the paste smells toasted and turns a darker shade of red.
- Sprinkle 2 tbsp of all purpose flour over the meat and vegetables. Stir constantly for 1 minute until no white streaks remain.
- Slowly pour in the 1.5 cups of bone broth and 1 tbsp Worcestershire sauce. Scrape the bottom of the pot to release all the flavorful brown bits.
- Stir in the thyme, rosemary, salt, and pepper. Reduce heat and simmer for 10 minutes until the gravy is glossy and thick.
- Drain the potatoes and add 4 tbsp butter, 1/2 cup Greek yogurt, and the egg yolk. Mash until velvety and smooth with no lumps remaining.
- Stir the 1 cup of frozen peas into the lamb mixture, then spread the mash over the top. Use a fork to create ridges and furrows across the surface.
- Top with 1/2 cup shredded cheddar and bake at 400°F for 20 minutes until the cheese is bubbling and the potato peaks shatter when touched.