Kendal's Shepherd's Pie

1 ½ lb ground lamb beef

2.5 lb russet potatoes

1 egg yolk

8 Tbsp irish butter

½ c. heavy cream

2 medium yellow onions

2 carrots, peeled & diced

3 garlic cloves minced

2 c. beef broth

2 Tbsp All purpose flour

3 Tbsp tomato paste

1 tsp Worcestershire sauce

1 Tbsp thyme

½ tsp pepper

½ c. frozen peas

1 c. white cheddar cheese

2 Tbsp chives

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Preheat the oven to 375°F.

Boil potatoes until fork tender and drain. Add cream (or milk), butter and egg yolk and mash or blend with a hand mixer. Taste and adjust seasoning, if necessary. Set the mashed potatoes aside.

Brown ground meat and season with salt and pepper. Add the onions, carrots and garlic and cook until tender. Add flour and sauté for one minute. Deglaze with the wine or beef broth and increase the heat to high; bring to a boil, scraping any brown bits from the bottom of the pan, until the liquid is reduced by about half. Add the tomato paste, and Worcestershire sauce. Bring to a simmer, reduce the heat to low, and cook until thickened, about 2 minutes. Stir in the thyme, pepper, peas, and cook until the peas are warmed through. Taste and adjust seasoning, if necessary.

Dollop the mashed potatoes evenly over the filling. Spread the potatoes evenly over the stew and all the way to the edges of the skillet. Sprinkle cheese on top. Place the skillet on a baking sheet or large sheet of foil to catch any drips and bake until the filling is hot, the topping is lightly browned, and the edges are bubbly, about 30 minutes. (For more color, turn on the broiler and broil for the last 5 minutes, or until the top is golden.) Sprinkle with chives and serve.

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