Shepherd’s Pie with Lamb

Wash, peel, and chop the potatoes and place them into a pot so that they are submerged in water. Bring to a boil and boil for 10 to 15 minutes until they are beginning to fall apart. Drain and place in a mixing bowl. Add butter and allow to melt. Add vegetable broth, salt, and black pepper. Beat until fluffy and then mix in egg yolks. If potatoes seem dry, add a little more vegetable broth, keeping in mind you want them slightly more firm than mashed potatoes are typically served.

On the stovetop, over medium-high heat, heat oil and sauté onions, carrot, and lamb until the lamb is cooked through. While lamb is cooking, break it apart with a spoon.

Once the lamb is cooked through add the Worcestershire sauce, minced garlic, and tomato paste. Cook 1 minute. Stir in spices and flour and cook 1 more minute. Slowly pour in the beef broth while continuously stirring and bring to a simmer. Remove from the heat and stir in the frozen peas.

Pour lamb pie filling into a 2 1/2 quart baking dish and cover with an even layer of the mashed potatoes. Cook in a 425ºF oven for 20–25 minutes or until shepherd’s pie is bubbling and potatoes are beginning to turn golden brown. Allow dish to sit for 5 minutes before serving.