A Scotsman's Shepherd Pie
Yes, shepherd's pie is predominantly thought of as Irish or British. But since I'm Scottish, I thought I'd give it a unique twist to suit my ancestral tastes. The use of lamb, the smoky, heather taste of Guinness® Draught (Irish, I admit), and the topping of sharp Cheddar and smoked paprika give this version its unique, smoky-sweet flavor.
mashed, boiled potatoes
5
cups
sour cream
½
cup
cream cheese
2
ounces
butter, softened, divided
2
tablespoons
egg yolk
1
kosher salt
½
teaspoon
freshly ground black pepper
½
teaspoon
olive oil
1 ½
teaspoons
ground lamb
1
pound
salt and ground black pepper to taste
1
pinch
stewed tomatoes with juice, chopped
1
(16 ounce) can
onion, chopped
1
small
carrot, peeled and chopped
1
small
peas
½
cup
Irish stout beer (such as Guinness®)
1
cup
beef bouillon
1
cube
all-purpose flour
1
tablespoon
Worcestershire sauce
1
tablespoon
shredded sharp Cheddar cheese
¾
cup
chopped fresh parsley
2
teaspoons
smoked paprika
2
teaspoons
 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.
  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.
  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.
  Heat beer in a saucepan over medium heat; add beef bouillon. Cook and stir beer mixture until bouillon is dissolved, about 5 minutes.
  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.
  Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Grease a 9x12-inch baking dish.
  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.
  Broil in the preheated oven until crust is browned and cheese is melted, 4 to 5 minutes. Cool for about 5 minutes before serving.
