SHEPHERD'S PIE

For the Mashed Potatoes

Peel and cut Yukon Gold potatoes in half. Place them in a large saucepan, cover with cold water, and bring to a boil.

Cook for about 20 minutes, or until a paring knife easily pierces through. Drain the potatoes and return them to a warm pot.

Remove from heat, add grated aged white cheddar, unsalted butter, and chives (optional). Mash everything together using a potato masher or ricer until smooth.

Season with kosher salt and white pepper to taste.

In a small bowl, whisk together egg yolks and milk. Pour into the mashed potatoes and give it one final mix.

For the Meat Stew and Peas

In a preheated, lightly oiled stainless steel pan, brown ground lamb (or beef for cottage pie), breaking it up as it cooks. Once browned, excess fat, leaving 2-3 tbsp in the pan.

Add minced onion and cook for 2-3 minutes, until soft and translucent. Then, add minced carrots and cook for another 2-3 minutes.

Create a space in the center of the pan and add crushed garlic cloves and tomato paste. Cook everything together for 2-3 minutes.

Stir in the chopped rosemary and thyme, cooking for an additional 1-2 minutes.

Sprinkle flour over the mixture, stirring constantly until the flour is incorporated and a fond forms on the bottom of the pan (about 2-3 minutes).

Deglaze the pan by pouring in dark Irish stout and beef broth. Stir, scraping up any fond from the bottom of the pan.

Add a few dashes of Worcestershire sauce. If desired, now is the time to add Madeira and a puk of frozen demi-glace for extra depth of flavor.

Continue cooking the stew until it thickens. When you drag a spoon through a mixture, it should leave a clear trail in the pan.

In a separate pot, cook peas (fresh or frozen) according to package instructions. Set aside for assembly.

For the Shepherd's Pie Assembly

Preheat your oven to 350°F.

Spoon the meat stew into a pie plate, smoothing it out into an even layer. Top with cooked peas.

Using a pastry bag or a Ziploc bag with the corner cut off, pipe the mashed potatoes over the top of the stew. Smooth out with an offset spatula, then use a fork to rough up the surface, creating nooks and crannies for extra browning and crispiness.

Place the pie plate on a rimmed baking sheet lined with parchment paper. Bake for 25 minutes.

After 15 minutes, remove the pie and top with additional grated cheddar (optional). Return to the oven for the remaining 10 minutes. For extra browning, broil for the last 2-3 minutes.

Let cool slightly before serving.