Classic Shepherd's Pie with Savory Lamb Filling

1.Boil the floury potatoes in salted water for 15-20 minutes until tender, then drain and let them steam dry for a few minutes.

2.Mash the potatoes thoroughly with butter, milk, and egg yolk until smooth and fluffy; season with salt and white pepper, then set aside.

3.Heat oil in a large skillet over medium-high heat and brown the ground lamb, breaking it into small crumbles; drain excess fat if necessary.

4.Add the onion and carrots to the skillet and sauté for 5-7 minutes until softened, then stir in the garlic for another minute.

5.Sprinkle flour over the meat mixture and cook for 1 minute, then stir in the tomato paste, thyme, and rosemary.

6.Pour in the stock and Worcestershire sauce, bringing to a simmer; cook for 10 minutes until the sauce has thickened, then stir in the frozen peas.

7.Preheat your oven to 200°C (400°F).

8.Transfer the lamb filling into a deep baking dish and spread the mashed potatoes evenly over the top, using a fork to create decorative ridges.

9.Optional: Sprinkle with shredded cheddar cheese for extra richness.

10.Bake for 25-30 minutes until the filling is bubbling and the potato crust is golden brown and crispy on the edges.