A Scotsman's Shepherd Pie

Ingredients

  • 5 cups mashed, boiled potatoes
  • ½ cup sour cream
  • 2 ounces cream cheese
  • 2 tablespoons butter, softened, divided
  • 1egg yolk
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 ½ teaspoons olive oil
  • 1 pound ground lamb
  • 1 pinch salt and ground black pepper to taste
  • 1 (16 ounce) can stewed tomatoes with juice, chopped
  • 1 small onion, chopped
  • 1 small carrot, peeled and chopped
  • ½ cup peas
  • 1 cup Irish stout beer (such as Guinness®)
  • 1 cube beef bouillon
  • 1 tablespoon all-purpose flour
  • 1 tablespoon Worcestershire sauce
  • ¾ cup shredded sharp Cheddar cheese
  • 2 teaspoons chopped fresh parsley
  • 2 teaspoons smoked paprika
  • Directions

  • Step 1

    Stir potatoes, sour cream, cream cheese, 1 tablespoon butter, egg yolk, 1/2 teaspoon salt, and 1/2 teaspoon black pepper together in a bowl until smooth.

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  • Step 2

    Heat olive oil in a cast iron skillet or nonstick pan over medium-high heat. Add ground lamb, reduce heat to medium, and cook, stirring frequently, until browned and crumbly, 4 to 5 minutes. Pour off excess grease and season lamb with salt and black pepper to taste.

  • Step 3

    Stir tomatoes with juice, onion, and carrot into ground lamb; simmer until vegetables are tender, 5 to 10 minutes. Add peas, reduce heat to low, and cook, stirring frequently, until peas are warmed, 2 to 3 minutes.

  • Step 4

    Heat beer in a saucepan over medium heat; add beef bouillon. Cook and stir beer mixture until bouillon is dissolved, about 5 minutes.

  • Step 5

    Heat remaining 1 tablespoon butter in a separate pan over medium-low heat until sizzling. Whisk flour into butter until thick and paste-like, about 1 minute. Stir beer mixture and Worcestershire sauce into flour mixture until gravy is smooth and thickened, 2 to 3 minutes. Stir gravy into lamb mixture and simmer until mixture is thickened, at least 5 minutes.

  • Step 6

    Set oven rack about 6 inches from the heat source and preheat the oven’s broiler. Grease a 9×12-inch baking dish.

  • Step 7

    Pour lamb mixture into the prepared baking dish. Carefully spoon mashed potatoes over lamb mixture, covering like a crust. Sprinkle Cheddar cheese, parsley, and paprika over mashed potatoes.

  • Step 8

    Broil in the preheated oven until crust is browned and cheese is melted, 4 to 5 minutes. Cool for about 5 minutes before serving.

  • Cook's Notes:

    If using instant potatoes, use a quality brand like Honest Earth(R) All Natural Creamy Mash.

    Smoky sharp Cheddar works best.

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