Entrée: United Kingdom – Lamb and Mashed Potato Pie

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 25 min

Cook 30 min

Additional 10 min

Total 1 hr 5 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

2 lb (900 g) russet potatoes, peeled and cut into chunks
4 tbsp (60 g) unsalted butter
1 / 2 cup (120 ml) whole milk, warmed
1 / 4 cup (60 ml) sour cream or heavy cream (optional)
1 egg yolk (optional, for richer mash)
1 1 / 2 tsp (7.5 ml) salt, divided, plus more to taste
Freshly ground black pepper to taste
2 tbsp (30 ml) olive oil
1 1 / 2 lb (680 g) ground lamb
1 medium yellow onion, finely diced
2 small carrots, finely diced
1 celery stalk, finely diced
3 cloves garlic, minced
2 tbsp (30 g) tomato paste
2 tbsp (16 g) all-purpose flour
1 / 2 cup (120 ml) dry red wine (optional)
1 cup (240 ml) beef or lamb stock
1 1 / 2 tbsp (23 ml) Worcestershire sauce
1 tsp (5 ml) fresh thyme leaves, chopped (or 1 / 2 tsp (2.5 ml) dried)
1 tsp (5 ml) fresh rosemary, chopped (optional)
1 cup (140 g) frozen peas
1 / 2 cup (60 g) grated sharp cheddar for topping (optional)
1 / 4 tsp (1.25 ml) paprika (optional)

Show original ingredient measurements

2 lb (900 g) russet potatoes, peeled and cut into chunks
4 tbsp (60 g) unsalted butter
1 / 2 cup (120 ml) whole milk, warmed
1 / 4 cup (60 ml) sour cream or heavy cream (optional)
1 egg yolk (optional, for richer mash)
1 1 / 2 tsp salt, divided, plus more to taste
Freshly ground black pepper to taste
2 tbsp (30 ml) olive oil
1 1 / 2 lb (680 g) ground lamb
1 medium yellow onion, finely diced
2 small carrots, finely diced
1 celery stalk, finely diced
3 cloves garlic, minced
2 tbsp (30 g) tomato paste
2 tbsp (16 g) all-purpose flour
1 / 2 cup (120 ml) dry red wine (optional)
1 cup (240 ml) beef or lamb stock
1 1 / 2 tbsp Worcestershire sauce
1 tsp fresh thyme leaves, chopped (or 1 / 2 tsp dried)
1 tsp fresh rosemary, chopped (optional)
1 cup (140 g) frozen peas
1 / 2 cup (60 g) grated sharp cheddar for topping (optional)
1 / 4 tsp paprika (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Preheat oven to 400°F (200°C).
Make the potato topping: Place potatoes in a large pot, cover with cold water by 1 inch (2.54 cm), add a generous pinch of salt, and bring to a boil. Reduce to a simmer and cook until very tender, 15 to 18 minutes. Drain well and return to the hot pot to steam off excess moisture for 1 to 2 minutes.
Mash the potatoes with butter, warm milk, and sour cream if using until smooth. Mix in the egg yolk if using. Season with about 1 tsp (5 ml) salt and pepper to taste. Keep warm.
Cook the lamb: Heat olive oil in a large skillet over medium-high heat. Add ground lamb, season with 1/2 tsp (2.5 ml) salt, and cook, breaking it up, until browned and no longer pink, 5 to 7 minutes. Spoon off excess fat, leaving about 1 to 2 tbsp (15 to 30 ml) in the pan.
Add onion, carrots, and celery. Cook, stirring, until softened, 5 to 7 minutes. Stir in garlic and cook 30 seconds until fragrant.
Stir in tomato paste and cook 1 to 2 minutes until darkened slightly. Sprinkle over the flour and cook 1 minute, stirring.
Deglaze with red wine if using; simmer until nearly evaporated, 1 to 2 minutes. Add stock, Worcestershire, thyme, rosemary if using, and a few grinds of black pepper. Simmer, stirring, until thick, glossy, and spoonable (not soupy), 5 to 8 minutes. Adjust salt and pepper to taste.
Stir in frozen peas and remove from heat.
Assemble: Spread the lamb mixture evenly in a 2-quart (2-liter) baking dish. Dollop the mashed potatoes over the top, then spread to the edges to seal in the filling. Rough up the surface with a fork for better browning. Sprinkle cheddar and paprika on top if using.
Bake until bubbling around the edges and the top is lightly golden, 20 to 25 minutes. For deeper color, broil 2 to 3 minutes, watching closely.
Rest 10 minutes before serving so the layers set. Serve hot.

Preheat oven to 400°F (200°C).
Make the potato topping: Place potatoes in a large pot, cover with cold water by 1 inch, add a generous pinch of salt, and bring to a boil. Reduce to a simmer and cook until very tender, 15 to 18 minutes. Drain well and return to the hot pot to steam off excess moisture for 1 to 2 minutes.
Mash the potatoes with butter, warm milk, and sour cream if using until smooth. Mix in the egg yolk if using. Season with about 1 tsp salt and pepper to taste. Keep warm.
Cook the lamb: Heat olive oil in a large skillet over medium-high heat. Add ground lamb, season with 1/2 tsp salt, and cook, breaking it up, until browned and no longer pink, 5 to 7 minutes. Spoon off excess fat, leaving about 1 to 2 tbsp in the pan.
Add onion, carrots, and celery. Cook, stirring, until softened, 5 to 7 minutes. Stir in garlic and cook 30 seconds until fragrant.
Stir in tomato paste and cook 1 to 2 minutes until darkened slightly. Sprinkle over the flour and cook 1 minute, stirring.
Deglaze with red wine if using; simmer until nearly evaporated, 1 to 2 minutes. Add stock, Worcestershire, thyme, rosemary if using, and a few grinds of black pepper. Simmer, stirring, until thick, glossy, and spoonable (not soupy), 5 to 8 minutes. Adjust salt and pepper to taste.
Stir in frozen peas and remove from heat.
Assemble: Spread the lamb mixture evenly in a 2-quart (2-liter) baking dish. Dollop the mashed potatoes over the top, then spread to the edges to seal in the filling. Rough up the surface with a fork for better browning. Sprinkle cheddar and paprika on top if using.
Bake until bubbling around the edges and the top is lightly golden, 20 to 25 minutes. For deeper color, broil 2 to 3 minutes, watching closely.
Rest 10 minutes before serving so the layers set. Serve hot.