Ingredients:

  • 1.5 lb ground lamb (80/20 lean-to-fat ratio)
  • 1 large yellow onion, finely diced
  • 2 medium carrots, small dice
  • 3 cloves garlic, minced
  • 1 cup beef stock
  • 0.5 cup Guinness stout
  • 1 tbsp fresh rosemary, chopped
  • 1 tbsp fresh thyme leaves
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 cup frozen peas
  • 2 lbs Yukon Gold potatoes, peeled and quartered
  • 6 tbsp unsalted Irish butter
  • 0.5 cup heavy cream
  • 1 large egg yolk
  • 0.5 cup grated Irish Cheddar
  • 2 tbsp fresh chives
  • 1 tsp salt
  • 0.5 tsp cracked black pepper

Instructions:

  1. Place the ground lamb in a cold skillet and turn the heat to medium-high. Cook until the lamb is deeply browned and crumbly, approximately 8–10 minutes. Drain all but 2 tablespoons of the rendered fat.
  2. Add the diced onion and carrots to the skillet. Sauté until softened, then add the minced garlic and cook for another minute until fragrant.
  3. Stir in the tomato paste and fry it with the meat and vegetables for 2 minutes until it darkens to a deep mahogany color. This creates the 'fond' necessary for a thick gravy.
  4. Deglaze the pan with the Guinness and beef stock. Add the rosemary, thyme, Worcestershire sauce, salt, and pepper. Simmer over medium-low heat for 15-20 minutes until the liquid reduces into a thick, velvety gravy.
  5. While the meat simmers, boil the potatoes in salted water until tender (about 15 minutes). Drain and pass through a ricer into a large bowl.
  6. Warm the butter and heavy cream in a small saucepan. Fold the dairy into the potatoes along with the egg yolk and chives until smooth and rich.
  7. Stir the frozen peas into the lamb mixture and transfer to a large baking dish or keep in the cast-iron skillet.
  8. Spread the potato mash over the lamb filling. Use a fork to create peaks and ridges, then sprinkle with the Irish Cheddar.
  9. Bake at 400°F (200°C) for 20-25 minutes until the potato crust is golden brown and the filling is bubbling.