🥘 Shepherd’s Pie

A rich and hearty casserole layered with seasoned lamb, vegetables, and creamy mashed potatoes. This version is loaded with flavor — including cabbage, leeks, and cheddar — and bakes beautifully golden.

🧂 Topping

• 2 lbs russet potatoes, peeled & quartered
• Salt and pepper
• 6 tbsp unsalted butter
• ¼ head green cabbage, thinly sliced
• 1 leek, chopped
• 2 cloves garlic, chopped
• ¾ cup heavy cream
• 1 cup shredded sharp white cheddar
• 3 large egg yolks

🧂 Filling

• 2 tsp olive oil
• 3 carrots, sliced
• 1 onion, diced
• 1 stalk celery, sliced
• 2 cloves garlic
• 2 tsp fresh thyme
• Salt and pepper
• ¼ cup tomato paste
• 2 lbs ground lamb
• 1 cup frozen peas, thawed
• ¼ cup all-purpose flour
• 1½ cups low-sodium chicken broth
• 1 tbsp Worcestershire sauce

🍽 Instructions

1. Preheat oven to 375°F.
2. Filling: Sauté veggies and garlic until soft (~15 min). Add tomato paste, cook 8 min. Add lamb and season, cook 7 min. Stir in peas and flour. Add broth + Worcestershire. Cook 3–5 min until thickened.
3. Topping: Cook cabbage and leeks in butter (~10 min). Add garlic. Stir in cream, salt, pepper. Mash with cooked potatoes, cheese, and yolks until smooth.
4. Layer filling in 9×13 dish. Spread topping evenly. Swirl the top.
5. Bake ~35 minutes until bubbly and golden. Let rest 15 min before serving.

🧑‍🍳 Comfort food perfection — feeds a crowd and reheats beautifully.