1tbspEACH: fresh chopped: fresh thyme, rosemary and parsley
½cupred wine, such as Cabernet
2 to 3tbspWorcestershire sauce
¼cupketchup or tomato sauce
Salt/Pepper, to taste
For Mashed Potatoes:
5 to 6medium potatoes, peeled and cubed
1cupgrated Parmesan cheese
1tbspfresh chopped parsley
Salt, to taste
Preheat the oven to 400F/205C. Peel and cubed the potatoes and place them into a large pot of salted water. Bring the potatoes up to a boil and cook them for approximately 15 minutes, or until fork tender and soft.
Making the Lamb Filling:
Meanwhile, begin preparing the ground lamb filling. Preheat a large frying pan over medium-high heat and add a drizzle of cooking oil; I like to use avocado oil. To the hot pan, add the ground lamb. Brown the lamb for 7 to 9 minutes, until well browned all over; break the meat into small pieces as it’s cooking with a spatula. Season the lamb generously with salt and ground black pepper. Transfer the browned lamb into a bowl and set aside.
Into the same pan, add a couple tablespoons of butter and reduce the heat to medium. Into the melted butter, add the diced onion and carrots. Sauté the mixture for about 4 minutes, until the veggies are softened. Next, add in the minced garlic and cook for 1 minute, then add the peas and corn.
Return the browned lamb into the pan and season the filling with fresh thyme, rosemary, parsley and paprika. Season the filling to taste with salt and black pepper; I use about 1 tsp salt and 1/2 tsp pepper. Next, add in the red wine and Worcestershire sauce; let the liquids reduce for about 1 minute. Add the tomato paste and ketchup/tomato sauce next and stir until well combined.
Sprinkle the flour over the filling, then mix it in thoroughly so no flour remains visible. Pour in the beef broth and let the mixture come up to a simmer for a 3 to 4 minutes. Transfer the prepared filling into a medium-sized casserole dish and spread it evenly.
Making Mashed Potatoes:
Once the potatoes have finished cooking, drain the water and add the salted butter. Let the potatoes stand for a couple minutes until the butter is softened, then use a potato masher or hand mixer to puree the potatoes. Once the potatoes are smooth, add the Parmesan cheese, garlic powder, parsley and thyme and mix with a spatula. Season the potatoes with salt, to taste.
Baking the Shepherd's Pie:
Transfer the mashed potatoes into large pastry bag tipped with a star tip; I used Ateco #829. Pipe an even layer of the mashed potatoes over the ground lamb filling. Don't have a pastry bag? Drop small spoonful's of the potatoes evenly across the filling, then use an offset spatula and very gently spread the potatoes into an even layer.
Bake the Shepherd’s Pie in the preheated oven for 30 minutes, then under the broiler for 2 to 3 minutes, until the potatoes are golden brown on top. Allow the casserole to cool for at least 20 minutes before enjoying. Be extra careful, the filling will be super-hot straight out of the oven!