Shepherd's Pie

Directions

1. Preheat the oven to 375 degrees F. Heat the skillet to medium-high heat and add olive oil and butter. Sauté onions until fragrant, about 3 minutes. Stir in the ground lamb and brown the meat. Break up the lamb into small pieces but be careful not to over stir since this will release a lot of its juices.

2. Once the meat has browned, sprinkle in the flour and stir until mixed. Add salt, black pepper, fresh rosemary, paprika, cinnamon, nutmeg, ketchup, and garlic—Cook for about 3 minutes, or until garlic is fragrant.

3. Add water and scrape any browning off of the bottom of the skillet. Reduce heat to medium-low and allow to cook for 5-6 minutes. Let simmer and allow the mixture to thicken.

4. Add in carrots and peas and mix until combined. Remove the skillet from the heat.

5. Place potatoes in a large pot, and cover with cold water till the water is 1 inch above the potatoes. Add a generous amount of salt and turn to high heat until the water comes to a boil. Boil potatoes for 10-12 minutes or until a knife can be inserted into a potato with almost no resistance. Carefully drain out all of the water.

6. Add butter, cream cheese, sour cream, cheddar cheese, and cayenne pepper to potatoes and mash until potatoes are combined and smooth in texture—season to taste with salt and pepper.

7. Whisk together the egg yolk and milk in a small bowl. Stir the mixture into the potatoes and incorporate.

8. Even out the lamp mixture in your cast iron pan and top with mashed potatoes. Evenly spread out potatoes to cover the entire skillet.

9. Place in the preheated oven for 25-30 minutes. Edges should be golden brown and bubbling. Top with some fresh rosemary, serve and enjoy!