Irish Shepherd's Pie

Ingredients

• 1 tablespoon olive oil
• 1 tablespoon butter
• 2 pounds lean ground lamb
• 1 onion , diced
• 0.33 cups all-purpose flour
• 3 cloves garlic , minced
• 1 tablespoon ketchup
• 2 teaspoons minced fresh rosemary
• 1 teaspoon paprika
• 0.13 teaspoons ground cinnamon
• salt and ground black pepper to taste
• 2.5 cups water , or as needed
• 1 package frozen peas and carrots , 12 ounce
• 2.5 pounds Yukon Gold potatoes , peeled and halved
• 0.25 pounds Irish cheese , such as Dubliner
• 0.25 cups cream cheese
• 1 tablespoon butter
• 1 pinch ground cayenne pepper
• 1 large egg yolk
• 2 tablespoons milk

Instructions

1. 1

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

2. 2

   Place olive oil and butter in a Dutch oven over medium heat. Stir in ground lamb and onion; cook and stir until meat is brown and crumbly, about 10 minutes.

3. 3

   Stir in flour until incorporated. Mix in garlic, ketchup, rosemary, paprika, cinnamon, salt, and pepper; cook and stir until garlic is fragrant, 2 to 3 minutes.

4. 4

   Stir in water, scraping up any brown bits from the bottom of the Dutch oven. Reduce heat to medium-low and bring mixture to a simmer; cook and stir until thick, 5 to 6 minutes.

5. 5

   Remove lamb mixture from heat, then stir in peas and carrots until combined.

6. 6

   Spread lamb mixture into the bottom of a 9x13-inch baking dish; set aside.

7. 7

   Place potatoes into a large pot of salted water. Bring to a boil, reduce heat to medium, and cook until tender, about 15 minutes. Drain well and return potatoes to the pot.

8. 8

   Mash Irish cheese, cream cheese, butter, and cayenne pepper into potatoes until smooth. Season with salt and black pepper.

9. 9

   Whisk together egg yolk and milk in a small bowl; stir into mashed potato mixture.

10. 10

    Top lamb mixture in the baking dish with mashed potatoes; spread evenly to cover.

11. 11

    Bake in the preheated oven until the top is golden brown and sauce is bubbling up around the edges, 25 to 30 minutes.