Shepherd’s Pie

Serves 6

  • 2 lbs. Yukon gold potatoes
  • 4 Tbsp. butter
  • 1/2 cup heavy cream
  • 2 Tbsp. extra virgin olive oil
  • 1 large onion, chopped
  • 4 carrots, diced into 1/4″ dice
  • 2 garlic cloves, chopped
  • 1 1/2 lbs. ground lamb
  • 1 cup chicken stock
  • 1 cup crushed tomatoes (from a glass jar)
  • 2 Tbsp. Worcestershire sauce
  • 1 tsp. fresh thyme leaves
  • sea salt and freshly ground pepper
  • 1/2 – 1 cup grated Gruyere cheese
  1. Preheat the oven to 400 degrees F.
  2. Boil the potatoes in salted water until tender.
  3. Meanwhile, heat the butter and heavy cream in a small saucepan. When potatoes are cooked, add melted butter and heavy cream and mash potatoes with a potato masher.
  4. Heat 2 Tbsp. olive oil in a large sauté pan. Add onions, carrots and garlic and sauté until soft.
  5. Add ground lamb and stir until browned. Stir in chicken stock, crushed tomatoes, Worcestershire sauce and thyme leaves. Season with 1 tsp. sea salt and freshly ground black pepper. Simmer for 25 minutes.
  6. Put the meat into a large glass baking dish and cover with mashed potatoes. Sprinkle grated cheese on top.
  7. Bake for 30 minutes.