Ingredients:

  • 3 lbs (1.4 kg) Russet or King Edward Potatoes, peeled and quartered
  • 6 Tbsp (85 g) Unsalted Butter, cold, cut into cubes
  • 1/2 cup (120 ml) Whole Milk or Heavy Cream, warmed slightly
  • 1 Large Egg Yolk (optional, for colour and richness)
  • Salt & Freshly Ground Black Pepper, to taste (for mash)
  • 2 Tbsp (30 ml) Olive Oil
  • 2 lbs (900 g) Lamb Mince (Ground Lamb)
  • 1 large (200 g) Yellow Onion, finely diced
  • 2 medium (150 g) Carrots, finely diced
  • 2 Celery Stalks (100 g), finely diced
  • 3 Garlic Cloves, minced
  • 2 Tbsp (20 g) All-Purpose Flour
  • 1 Tbsp (15 g) Tomato Purée (Paste)
  • 1/2 cup (120 ml) Dry Red Wine (e.g., Merlot/Pinot Noir)
  • 2 cups (480 ml) Beef or Lamb Stock, hot, low sodium
  • 1 Tbsp (15 ml) Worcestershire Sauce
  • 1 tsp (5 g) Fresh Thyme Leaves, removed from stem
  • 1 cup (150 g) Frozen Peas
  • Salt & Pepper, to taste (for filling)

Instructions:

  1. Boil the Potatoes: Place peeled, quartered potatoes in a large pan and cover with cold, salted water. Bring to a boil, then reduce heat and simmer until fork-tender (15-20 minutes).
  2. Drain Thoroughly: Drain the potatoes immediately and return them to the empty, hot pan over low heat for 1-2 minutes to dry out the mash, preventing stickiness.
  3. Mash and Enrich: Pass the hot potatoes through a ricer or food mill. Gently fold in the cold butter until melted. Gradually whisk in the warm milk/cream, egg yolk (if using), salt, and pepper until light and fluffy. Set aside.
  4. Brown the Lamb: Heat oil in a large skillet over medium-high heat. Add the lamb mince and cook, breaking it up, until deeply browned. Drain off excess rendered fat.
  5. Sauté the Aromatics: Reduce heat to medium. Add the diced onion, carrot, and celery. Cook for 8-10 minutes until softened. Add the minced garlic and thyme; cook for 1 minute until fragrant.
  6. Build the Sauce Base: Stir in the flour and tomato paste; cook for 2 minutes to create a roux and cook out the raw flour taste.
  7. Deglaze and Simmer: Pour in the red wine (if using) and scrape up any brown bits. Let the wine reduce by half (about 3 minutes). Stir in the hot stock and Worcestershire sauce.
  8. Finish Simmering: Bring the filling to a gentle simmer. Reduce heat to low, cover partially, and cook for 20 minutes, allowing the sauce to thicken. Stir in the frozen peas. Taste and adjust seasoning with salt and pepper. Pour the finished filling into a 9 x 13 inch baking dish.
  9. Top, Bake, and Serve: Spoon or pipe the mashed potato evenly over the filling, ensuring the mash seals the edges. Use a fork to create ridges. Bake in a preheated oven (400°F / 200°C) for 25-30 minutes, or until the topping is deep golden brown and the filling is bubbling. Allow the pie to rest for 10-15 minutes before serving.