Ingredients:

  • 2 tbsp olive oil (30 ml)
  • 1.5 kg (3.3 lbs) ground lamb
  • 1 large onion, finely chopped (approx. 200g)
  • 2 carrots, peeled and finely diced (approx. 150g)
  • 2 celery stalks, finely diced (approx. 100g)
  • 2 cloves garlic, minced
  • 2 tbsp tomato paste (30g)
  • 2 tbsp all-purpose flour (20g)
  • 500ml (16.9 fl oz) Guinness stout
  • 500ml (16.9 fl oz) beef broth (low sodium preferred)
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 2 bay leaves
  • 1 tbsp Worcestershire sauce (15 ml)
  • Salt and freshly ground black pepper to taste
  • 200g (7 oz) frozen peas
  • 150g (5 oz) frozen corn
  • 1.8 kg (4 lbs) Yukon Gold potatoes, peeled and quartered
  • 1 cup milk (240 ml)
  • 1/2 cup unsalted butter (113g)
  • 200g (7 oz) sharp cheddar cheese, grated
  • Salt and freshly ground white pepper to taste

Instructions:

  1. Brown the ground lamb in the Dutch oven. Drain off excess fat.
  2. Add onion, carrots, celery, and garlic to the pot and sauté until softened.
  3. Stir in tomato paste and flour. Cook for a minute, then deglaze the pot with Guinness, scraping up any browned bits.
  4. Add beef broth, rosemary, thyme, bay leaves, and Worcestershire sauce. Bring to a simmer, then reduce heat, cover, and simmer for at least 2 hours, or until the lamb is very tender.
  5. Stir in frozen peas and corn during the last 15 minutes of cooking. Season with salt and pepper to taste. Remove bay leaves, rosemary, and thyme sprigs. Let filling cool slightly.
  6. Boil potatoes until tender. Drain well and return to the pot.
  7. Use a potato ricer or masher to create a smooth mash. Add milk and butter, and stir until creamy.
  8. Stir in cheddar cheese until melted and well combined. Season with salt and white pepper to taste.
  9. Pour the lamb filling into the baking dish. Spread the cheddar mash evenly over the top.
  10. Preheat broiler/grill. Place the pie under the broiler/grill for 5-7 minutes, or until the mash is golden brown and bubbly. Alternatively, dot the top with extra butter and bake at 375°F (190°C) until golden brown.
  11. Let the pie rest for 10 minutes before serving.