Traditional Shepherd's Pie
This traditional shepherd's pie recipe is made with a mixture of lamb and sirloin, lots of veggies, and a creamy, cheesy mashed potato topping ⁠— sure to delight everyone at the table!
Yukon Gold potatoes
3
pounds
kosher salt
1
tablespoon
milk
¼
cup
salted butter, divided
3
tablespoons
shredded white Cheddar cheese
1
cup
sour cream
¼
cup
egg yolk
1
large
kosher salt, divided
2
teaspoons
ground black pepper, divided
1
teaspoon
olive oil
1
tablespoon
diced onion
1
cup
diced carrot
1
cup
ground lamb
1
pound
ground beef sirloin
1
pound
all-purpose flour
3
tablespoons
finely chopped fresh rosemary
1
teaspoon
finely chopped fresh thyme
1
teaspoon
beef stock
1
cup
tomato paste
1
tablespoon
Worcestershire sauce
1
tablespoon
frozen green peas
1
cup
chopped fresh parsley, or to taste
1
tablespoon
 Place potatoes in large saucepan and add enough water to cover by 2 inches. Stir in 1 tablespoon salt and place pot over medium-high heat; bring to a boil. Cook until potatoes are fork tender, about 10 minutes. Turn off the heat and drain.
  Return potatoes to the hot pan and set over the same burner. Add milk and 2 tablespoons butter; allow butter to melt from the residual heat. Mash potatoes with a potato masher until smooth. Stir in Cheddar cheese, sour cream, egg yolk, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside while you prepare the filling.
  Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch casserole dish.
  Heat olive oil and remaining 1 tablespoon butter in a large skillet over medium-high heat. Add onion and carrot and cook, stirring constantly, until onion begins to turn translucent, about 5 minutes.
  Add lamb and beef and cook, crumbling with a spoon and stirring often until browned, about 5 minutes. Sprinkle meat mixture with flour, remaining salt and pepper, rosemary, and thyme. Cook, stirring constantly, for 2 minutes.
  Add beef stock, tomato paste, and Worcestershire; cook, scraping any flavorful bits from the bottom of the skillet. Bring mixture to a simmer. Cook until thickened and vegetables are tender, about 8 minutes. Stir in peas. Transfer mixture to the prepared casserole dish and top with the prepared mashed potatoes.
  Bake in the preheated oven until golden and bubbly around the edges, 25 to 30 minutes. Sprinkle with parsley and serve.
