Adam Ragusea's Shepard's Pie

Good

% Daily Values based on a 2,000 calorie diet

Step 1

In a 12 inch pan, cook the lamb on high heat.

Step 2

Grate the carrots and onion and add to the pan when the lamb begins to brown on the bottom. stir in the vegetables and break up the meat as it cooks.

Step 3

Cook and stir until most of the water has evaporates (5-10 minutes). Reduce heat to medium.

Step 4

Add in the tomato paste and flour and cook for another minutes.

Step 5

Deglaze with wine.

Step 6

Add Worcestershire sauce, thyme, sage, garlic powder, mustard powder, seasoned pepper, stock cube and water to cover the mixture to the pan. reduce heat to simmer and reduce until mixture is thickened, about a half hour.

Step 7

Peel and cut potatoes into equal sized chunks.

Step 8

Cover them with water and boil until tender.

Step 9

Drain and add the butter to the potatoes.

Step 10

Mash potatoes.

Step 11

Add milk until a loose texture is reached (they will firm up when baked).

Step 12

Grate in cheese, add egg yolks and stir until smooth.

Step 13

Add salt to taste.

Step 14

Heat oven to 400°F.

Step 15

Remove the pie filling from heat when it became thick enough.

Step 16

Add in beans to pie filling.

Step 17

Put filling into the baking pan and smooth out the top. Drop large dollops of potato mash onto the filling and smooth with the back of a spatula. Spread evenly. Use the back of a fork to create ridges in the potatoes mash.

Step 18

Bake for about 30 minutes until potatoes are puffy with browning on the ridges. Filling should be bubbling. Top with chives and let cool.