Ingredients:

  • 2 Tbsp Olive Oil or Vegetable Oil
  • 5 lbs Ground Lamb (15–20% fat)
  • 1 large Yellow Onion, finely diced
  • 2 medium Carrots, peeled and finely diced
  • 2 stalks Celery, finely diced
  • 3 cloves Garlic, minced
  • 2 Tbsp All-Purpose Flour
  • 1 Tbsp Tomato Paste
  • 3 cups Lamb or Beef Stock (low sodium)
  • 1 Tbsp Worcestershire Sauce
  • 1 tsp Fresh Thyme, leaves only
  • 1/2 tsp Fresh Rosemary, chopped
  • 1 cup Frozen Peas
  • Salt and Freshly Ground Black Pepper, To taste
  • 3 lbs Russet or Maris Piper Potatoes, peeled
  • 4 Tbsp Unsalted Butter, softened
  • 1/2 cup Whole Milk or Cream, warmed
  • 1 Large Egg Yolk (Optional)
  • 1 cup Mature Cheddar Cheese, grated
  • White Pepper, To taste

Instructions:

  1. Prep and chop potatoes into even 1-inch pieces. Place in a large pan, cover with cold, salted water, and bring to a boil. Reduce heat and simmer until fork-tender (15–20 minutes). Drain well and let steam for 5 minutes. Preheat your oven to 400°F (200°C).
  2. Heat oil in the large pan over medium-high heat. Add the lamb mince. Cook, breaking it up with a spoon, until deeply browned and any moisture has evaporated. Drain off excess fat, leaving about 1 Tbsp in the pan.
  3. Reduce heat to medium. Add diced onion, carrots, and celery. Cook until softened, about 8 minutes. Add minced garlic and cook for 1 minute until fragrant.
  4. Sprinkle the flour over the meat and vegetables. Stir well to coat and cook for 1 minute. Stir in the tomato paste to build the gravy base.
  5. Deglaze the pan with Worcestershire sauce, then gradually pour in the stock, stirring constantly. Add fresh herbs, salt, and pepper. Bring to a boil, then reduce heat to a gentle simmer. Cook uncovered for 25–30 minutes, or until the gravy has reduced significantly and is thick.
  6. Stir in the frozen peas. Taste and adjust seasoning as needed. Pour the finished filling into the ovenproof dish and spread evenly.
  7. Pass the steamed potatoes through a ricer or mash thoroughly. Beat in the softened butter, warmed milk/cream, and egg yolk (if using). Season generously with salt and white pepper. Fold in half of the grated Mature Cheddar.
  8. Spoon the mash over the hot filling, ensuring the filling is fully covered and sealed to the edges. Use a fork to create ridges or texture on the surface.
  9. Sprinkle the remaining Cheddar cheese evenly over the potato surface.
  10. Bake for 20–25 minutes until the filling is bubbling hot around the edges and the potato topping is deeply golden brown and crisp.
  11. Allow the pie to rest for 10 minutes after removing it from the oven. Serve alongside green vegetables.