House Ground – Made Lamb, Beef Shepherds, W Pie Recipe

Prepare and brown

Heat a large oven-safe skillet or Dutch oven over medium-high heat. Add 1 tablespoon olive oil. When shimmering, add the diced onion, carrots and celery. Sauté 6–8 minutes until softened and beginning to color. Push vegetables to the side and add the remaining 1 tablespoon olive oil. Add ground lamb and ground beef to the pan, break up with a spoon, and cook until no longer pink and starting to brown, about 7–9 minutes. Season with 1 teaspoon kosher salt and 1/2 teaspoon black pepper as it cooks.

Build the flavor

Stir in the minced garlic and cook 30 seconds until fragrant. Add the tomato paste and cook, stirring, 1–2 minutes to caramelize slightly. Sprinkle the 2 tablespoons flour over the meat and vegetables and stir to combine; cook 1 minute to remove raw flour taste. Pour in the red wine (if using) and scrape any browned bits from the pan; simmer 2 minutes to reduce slightly.

Simmer the filling

Add Worcestershire sauce, beef/lamb stock, chopped thyme, rosemary, and the bay leaf. Bring to a low simmer, reduce heat to medium-low, and cook uncovered 8–10 minutes until sauce thickens. Stir in the frozen peas, taste and adjust seasoning with the remaining 1/2 teaspoon kosher salt and remaining 1/2 teaspoon black pepper if needed. Remove bay leaf and keep filling warm while you prepare the potato topping.

Boil the potatoes

Place the cubed potatoes in a large pot and cover with cold water by 1 inch. Add 1 teaspoon salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, 12–15 minutes.

Mash and season

Drain potatoes well and return to the hot pot to steam-dry for 1 minute. Mash with butter, warmed milk or cream, and sour cream (if using) until smooth but still slightly textured. Stir in 1 teaspoon salt and 1/2 teaspoon black pepper, adjust seasoning to taste. Stir in the egg yolk until incorporated (this helps the top brown). If you like, fold in 1/4 cup grated cheese.

Assemble topping

Spoon or pipe mashed potatoes over the hot meat filling in the skillet or transfer filling to a 9-inch pie dish and spread potatoes over the top. Smooth or create ridges with a fork for extra browning.

Glaze and bake

Preheat oven to 400°F (200°C). Brush the mashed potato surface with olive oil or melted butter. If using, brush lightly with a little additional beaten egg wash for extra gloss. Bake in the center of the oven 20–25 minutes until the edges are bubbling and the potato peaks are golden brown; for a crispier top, set to broil for 1–2 minutes, watching carefully to avoid burning.

Rest and serve

Remove from oven and let rest 5 minutes. Sprinkle with chopped fresh parsley. Spoon generous portions onto plates and serve hot.