A Scotsman's Shepherd Pie

Recipe View 0 mins In a large bowl, combine the mashed potatoes, sour cream, cream cheese, 1 tablespoon of softened butter, egg yolk, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper. Mix until smooth and creamy.

Recipe View 5 mins Heat the olive oil in a large cast iron skillet or nonstick pan over medium-high heat. Add the ground lamb and cook, breaking it apart with a spoon, until browned and crumbly. This should take about 4-5 minutes. Drain off any excess grease and season the lamb with salt and pepper to taste.

Recipe View 10 mins Stir in the chopped stewed tomatoes (with their juice), chopped onion, and chopped carrot into the skillet with the ground lamb. Reduce the heat to medium and simmer until the vegetables are tender, approximately 5-10 minutes. Add the peas and cook for another 2-3 minutes, until they are heated through.

Recipe View 5 mins In a saucepan, heat the Irish stout beer over medium heat. Add the beef bouillon cube and stir until it is completely dissolved, about 5 minutes.

Recipe View 12 mins In a separate pan, melt the remaining 1 tablespoon of butter over medium-low heat. Whisk in the all-purpose flour and cook for about 1 minute, until a thick, paste-like mixture (a roux) forms. Gradually whisk in the beer mixture and Worcestershire sauce, stirring constantly until the gravy is smooth and thickened, about 2-3 minutes. Stir the gravy into the lamb mixture and simmer for at least 5 minutes, allowing the flavors to meld and the mixture to thicken further.

Recipe View 1 mins Preheat your oven's broiler and position the oven rack about 6 inches from the heat source. Grease a 9x12-inch baking dish.

Recipe View 2 mins Pour the lamb mixture into the prepared baking dish. Carefully spoon the mashed potato mixture over the lamb, creating an even layer that covers the entire surface. Sprinkle the shredded Cheddar cheese evenly over the mashed potatoes, followed by the chopped fresh parsley and smoked paprika.

Recipe View 5 mins Broil in the preheated oven until the potato crust is golden brown and the cheese is melted and bubbly, about 4-5 minutes. Watch carefully to prevent burning. Let the pie cool for about 5 minutes before serving.