Irish Shepherd's Pie

Recipe View Preheat the oven to 375 degrees F (190 degrees C).

Recipe View In a large Dutch oven or oven-safe skillet, heat olive oil and butter over medium heat. Add ground lamb and onion; cook, breaking up the lamb with a spoon, until browned and onion is softened, about 10 minutes.

Recipe View Stir in flour until fully incorporated. Add garlic, ketchup, rosemary, paprika, cinnamon, salt, and pepper; cook, stirring constantly, until garlic is fragrant, 2 to 3 minutes.

Recipe View Gradually stir in water, scraping up any browned bits from the bottom of the pot. Bring to a simmer, then reduce heat to low, and cook, stirring occasionally, until the gravy has thickened, about 5 to 6 minutes.

Recipe View Remove from heat and stir in the thawed peas and carrots until evenly distributed.

Recipe View Transfer the lamb mixture to a 9x13-inch baking dish, spreading it evenly across the bottom.

Recipe View Place potatoes in a large pot and cover with salted water. Bring to a boil, then reduce heat and simmer until tender, about 15 minutes. Drain thoroughly and return potatoes to the pot.

Recipe View Add Irish cheddar, cream cheese, butter, and cayenne pepper to the potatoes. Mash until smooth and creamy. Season with salt and black pepper to taste.

Recipe View In a small bowl, whisk together egg yolk and milk. Stir the egg mixture into the mashed potatoes until well combined.

Recipe View Spoon the mashed potato mixture over the lamb mixture in the baking dish, spreading evenly to cover completely. You can create swirls or ridges with a fork for a more decorative presentation.

Recipe View Bake in the preheated oven until the potato topping is golden brown and the filling is bubbling around the edges, about 25 to 30 minutes. Let it rest for 10 minutes before serving.