Shepherd Pie

 

For mashed potatoes :

Russet Potato - 3.5 lbs

Butter - 1 stick 

Salt

Heavy Cream - 1 cup

Parmesan cheese optional for topping the mashed potatoes

For meat gravy:

Ground Lamb - 2.5 lbs

Yellow onion - 1 big, or 2 medium sized ones, finely chopped

Garlic - 4 or 5 cloves, minced

Carrots - 3, medium sized, chopped into small cubes

Frozen Peas - 8 oz

A few sprigs of fresh thyme leaves

Worsestershire Sauce - 1 tbsp

Homemade Tomato sauce - 1 cup  or 2 tbsp of tomato paste along with 1 cup chicken stock to make the gravy. Can add a little flour too to make the gravy

Wash, peel and chop the potatoes. Rinse the peeled potatoes in water. Cook till fork tender either in instant pot for 10 minutes or in a big pot of salted water. Rinse cooked potatoes immediately after draining the water. This double rinsing prevents gumminess in the mashed potatoes.

Now add 1 stick of salted butter and salt and mash till smooth with a potato masher. Cover with a cling and keep aside

Brown the meat in a large pan without adding any extra oil.  Remove the meat and keep aside. In the same rendering fat (can reduce the fat by a tbsp), add onion, garlic and carrots. Cook till carrots are just done.

Then add tomato sauce/paste, thyme and Worcestershire sauce. Mix well and add the meat back. Adjust seasoning. Cook for a minute, add the frozen peas and remove from heat.

Preheat oven to 425F. Heat a cup of heavy cream and mix in gently with the prepared mashed potatoes. layer the meat in a prepared pan, fill half of the pan and then top with mashed potatoes. Sprinkle some parmesan cheese on top to help it brown. 

Cook in the center rack for 30 to 45 minutes till the potatoes have browned.

Serve hot.