Shepherd's Pie

Instructions

LAMB MIXTURE:

1. In a pan over medium heat, add olive oil and lamb.  Break the lamb apart and cook until it starts to brown, about 7 minutes.
2. Add carrots, celery, onion, and 1/2 teaspoon salt. Cook for about 3 minutes, until vegetables begin to soften.
3. Add garlic and red pepper flakes and mix.
4. Then add tomato paste, thyme, and rosemary. Mix until fully combined and tomato paste starts to brown, about 2 minutes.
5. Deglaze the pan with red wine and let reduce for 2 minutes.
6. Add beef stock, bay leaf, and a pinch of salt, pepper.
7. Simmer on low for one hour, mixing occasionally until it thickens. After an hour of simmering, mix in peas and parsley and remove from heat.
8. Preheat oven to 375 degrees.

POTATOES:

1. Add potatoes to a saucepan over medium heat.
2. Add whole milk and butter.  Mix until butter has melted and potatoes are warm throughout, about 8 minutes.
3. Add cheddar and Parmesan cheese and mix until fully combined.
4. Remove from heat and let potatoes cool for about 5 minutes.
5. Add egg yolks, and mix until fully combined.

BAKE:

1. In a lightly greased 7x11 inch baking dish, evenly add the lamb mixture.
2. Next add potatoes and spread out in an even layer. Drag a fork across the top of the potatoes down and across to give the potatoes a crispy texture as they cook.
3. Sprinkle with Parmesan cheese and bake in preheated oven for 25-30 minutes, until potatoes are browned.
4. Let sit for 10 minutes after removing from oven. Top with chives and enjoy!