Classic Shepherd's Pie by Petey Cooks

Ingredients

• 700g (1.5 lb) ground lamb
• 2 medium carrots, diced
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 cup frozen peas
• 2 tbsp tomato paste
• 1/4 cup brandy
• 1 tbsp worcestershire sauce
• 1 cup chicken stock
• 2 tbsp demi glace
• 1 tsp fresh thyme, chopped
• 1 tsp salt (adjust to taste)
• 1/2 tsp smoked paprika
• 4 cup mashed potatoes (prepared)
• 1 cup gruyere cheese, shredded
• 1 tbsp chives, chopped

Instructions

1. Season lamb with salt and pepper, then sear in a large pan over medium-high heat until well-browned, about 8-10 minutes; remove meat from pan.
2. Sauté carrots and onions in the same pan over medium heat until softened, about 6-8 minutes, then add garlic and cook until fragrant, 1 minute.
3. Stir in tomato paste and cook for 3 minutes until it darkens and glazes the bottom of the pan.
4. Deglaze the pan with brandy, scraping up browned bits, and cook until the liquid reduces by half, about 2 minutes.
5. Return lamb to the pan, add chicken stock, demi glace, thyme, and worcestershire sauce; simmer on low for 15 minutes until the sauce is thick and glossy.
6. Stir in frozen peas just before removing from heat.
7. Assemble by layering the meat mixture in a baking dish, topping with mashed potatoes, and sprinkling with Gruyere cheese.
8. Bake at 350°F (175°C) for 15 minutes, then broil for 10 minutes until the cheese is bubbling and golden brown; garnish with chives.