Shepherd's Pie

Peel the Yukon Gold potatoes and chop them into roughly 1-inch pieces. Place them in a large saucepan and cover with cold water.

Bring the potatoes to a simmer over medium-high heat. Cook for about 20 minutes, or until they are tender when pierced with a fork. Ensure they are cooked through to avoid a lumpy mash.

Drain the potatoes thoroughly and return them to the warm pot over medium-low heat. Stir them around for about a minute to dry them out, which will help prevent a watery mash.

Heat olive oil in a large, oven-safe skillet over medium-high heat. Add the lamb mince and break it up with a wooden spoon. Brown the lamb, stirring occasionally, for about 5-7 minutes, until no longer pink. Drain off most of the rendered fat, leaving about 2-3 tablespoons in the pan.

Add the minced onion and chopped carrots to the skillet. Sauté for 5-7 minutes, or until the onions are softened and translucent. Crush the garlic using a garlic press and add it to the pan along with the tomato paste. Stir and cook for another minute until fragrant.

Stir in the chopped rosemary and thyme. Sprinkle the flour over the mixture and stir well, cooking for 1-2 minutes to cook out the raw flour taste.

Pour in the dark stout and beef broth, scraping up any browned bits from the bottom of the pan. Bring the mixture to a simmer, then reduce the heat to low. Add the frozen peas and stir to combine. Let the filling simmer gently for about 10-15 minutes, or until it has thickened to your desired consistency.

While the filling simmers, mash the cooked potatoes using a potato masher or a ricer until smooth. Stir in the unsalted butter and milk until fully incorporated and creamy. Season with salt and white pepper to taste. Stir in the grated aged Irish cheddar and chives (if using).

Spoon the lamb filling into a 9-inch pie dish. Top evenly with the mashed potatoes, spreading them out to cover the filling completely. Use a fork to create ridges and texture on the potato topping, which will help it brown nicely.

Place the pie dish on a baking sheet (to catch any potential spills) and bake in a preheated oven at 375°F (190°C) for 25-30 minutes, or until the filling is bubbling and the potato topping is golden brown.

For an extra crispy topping, you can place the pie under the broiler for the last 2-3 minutes of baking, watching carefully to prevent burning.

Let the Shepherd's Pie rest for about 10-15 minutes before serving to allow the filling to set slightly.