Shepherd's pie with buttery mash crust

• 1 ¼ kg russet potatoespeeled and cut into 3cm chunks
• 75 g unsalted butter
• 120 ml whole milkwarmed
• 750 g lamb mince
• 1 large yellow onionfinely diced
• 2 medium carrotspeeled and diced into 1cm pieces
• 3 garlic clovesminced
• 2 tbs tomato paste
• 1 tbs Worcestershire sauce
• 350 ml store-bought beef broth
• 150 g frozen peas
• 4 fresh thyme sprigsleaves stripped, stems discarded
• 2 tsp kosher salt
• 1 tsp black pepperfreshly ground
• 1 tbs olive oil
• 1 egg yolk

1. 1

   Preheat your oven to 200°C (400°F). Place the potatoes in the large saucepan, cover with cold water, and add 1 tsp of kosher salt. Bring to a boil over high heat, then reduce to a steady simmer and cook until the potatoes are completely fork-tender and break apart easily, about 15-18 minutes.

   Tip: Starting potatoes in cold water ensures they cook evenly all the way through.

2. 2

   While the potatoes cook, heat the olive oil in the skillet over medium-high heat. Add the lamb mince, breaking it into small pieces with the wooden spoon, and cook until deeply browned and the fat has rendered, about 7-8 minutes. You want real color here — don't stir too often. It should smell rich and meaty.

   Tip: Browning the lamb in batches gives better color if your skillet feels crowded. Drain excess fat if there's more than about 2 tbs in the pan.

3. 3

   Push the lamb to one side and add the diced onion and carrots to the cleared space. Cook, stirring occasionally, until the onion turns translucent and the carrots start to soften at the edges, about 4-5 minutes. Add the garlic and thyme leaves, stir everything together, and cook until fragrant, about 30 seconds.

4. 4

   Stir in the tomato paste and cook until it darkens slightly and smells sweet and concentrated, about 1 minute. Pour in the beef broth and Worcestershire sauce, scraping up any browned bits stuck to the bottom of the skillet. Bring to a simmer, then reduce heat to medium-low and let the gravy thicken until it coats the back of the spoon, about 6-8 minutes. Season with the remaining 1 tsp kosher salt and 1/2 tsp black pepper. Stir in the frozen peas and remove from heat.

   Tip: The peas will finish cooking in the oven — no need to thaw them first.

5. 5

   Drain the cooked potatoes well and return them to the warm saucepan. Add 60g of the butter and the warm milk. Mash until smooth and creamy with no lumps. Beat in the egg yolk and remaining 1/2 tsp black pepper. Taste and adjust salt if needed — the mash should be well seasoned on its own.

   Tip: The egg yolk helps the mash top turn beautifully golden in the oven.

6. 6

   Transfer the lamb filling into the baking dish and spread it evenly. Spoon the mashed potato over the top in large dollops, then gently spread to cover the filling completely. Use a fork to create ridges across the surface — these catch the heat and turn crispy. Dot the remaining 15g of butter in small pieces across the top.

7. 7

   Bake on the middle rack until the filling is bubbling vigorously around the edges and the mash top is golden brown with crispy ridges, about 20-25 minutes. Let it rest for 5 minutes before serving — this helps the filling set so it doesn't run everywhere when you scoop.

   Tip: For extra color on top, switch to the broiler for the last 2-3 minutes, watching carefully. Leftovers keep in the fridge for up to 4 days. Reheat individual portions in the microwave or the whole dish covered with foil at 180°C (350°F) for 20 minutes. Freezes well for up to 3 months.

• large saucepan (4-liter (4-quart))
• skillet (30cm (12-inch))
• baking dish (23x33cm (9x13 inch))
• potato masher
• wooden spoon

Per serving

Nutritional values are estimates only.