Ingredients:

  • 2 Tbsp (30 ml) Neutral Cooking Oil (Rapeseed or Canola)
  • 1.5 lb (680 g) Ground Lamb
  • 1 large (150 g) Yellow Onion, finely diced
  • 2 medium (150 g) Carrots, peeled and finely diced
  • 2 stalks (100 g) Celery, finely diced
  • 2 cloves (10 g) Garlic, minced
  • 1 Tbsp (15 ml) Tomato Paste
  • 1 Tbsp (15 g) All-Purpose Flour
  • 1 cup (240 ml) Dry Red Wine (Optional, substitute with more broth)
  • 2 cups (480 ml) Beef Stock or Lamb Stock (Low-sodium)
  • 1 Tbsp (15 ml) Worcestershire Sauce
  • 1 tsp (5 ml) Fresh Thyme leaves
  • 1/2 cup (60 g) Frozen Peas
  • Salt and Freshly Ground Black Pepper, to taste
  • 3 lb (1.35 kg) Starchy Potatoes (e.g., Russet or Maris Piper), peeled and quartered
  • 4 Tbsp (60 g) Unsalted Butter, cut into cubes
  • 1/2 cup (120 ml) Whole Milk or Cream, warmed
  • 1/4 tsp (1 g) Nutmeg, freshly grated
  • Salt and Freshly Ground White Pepper, to taste
  • 1/2 cup (50 g) Mature Cheddar Cheese, grated (for optional topping)

Instructions:

  1. Heat oil in a Dutch oven over medium-high heat. Add onion, carrots, and celery. Cook until softened, about 6-8 minutes. Add garlic and thyme; cook for 1 minute until fragrant. Remove vegetables and set aside.
  2. Increase heat to high. Add ground lamb, breaking it up. Cook until deeply browned. Thoroughly drain all rendered fat from the pot. Return the pot to the heat.
  3. Return the cooked vegetables to the meat. Stir in the tomato paste and flour. Cook for 2 minutes to cook out the raw flour taste and stabilize the liquid.
  4. Pour in the red wine (if using), scraping up any browned bits from the bottom. Reduce liquid by half (about 5 minutes). Add the stock and Worcestershire sauce. Bring to a boil, then reduce heat to a gentle simmer. Simmer, uncovered, for 15-20 minutes, or until the sauce has thickened significantly and coats the back of a spoon. Stir in frozen peas and season aggressively.
  5. Transfer the filling to a 9x13 inch baking dish and allow it to cool slightly while preparing the mash.
  6. Place peeled and quartered potatoes in a stockpot and cover with cold, salted water. Bring to a boil and cook until fork-tender (15-20 minutes). Drain the potatoes completely. Return the drained potatoes to the hot pot over low heat for 1-2 minutes, stirring gently, to evaporate surface moisture and prevent gluey mash.
  7. Push the hot, dry potatoes through a ricer or mash thoroughly. Immediately incorporate the cubed butter. Pour in the warmed milk/cream and sprinkle with nutmeg, salt, and white pepper. Mix gently until just combined (do not overmix).
  8. Spoon the mash over the cooled filling. Use a spatula to spread the mash evenly, ensuring the filling is completely sealed around the edges. Using the tines of a pastry fork, lightly rake the surface of the mash to create a crunchy crust. If using, sprinkle grated Cheddar cheese over the top.
  9. Bake in a preheated oven at 400°F (200°C) for 25-30 minutes, or until the topping is deep golden brown and the filling is bubbling hot. Allow the pie to rest for 10 minutes before serving.