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Un plato de confort británico atemporal que presenta un relleno rico y sabroso de cordero y verduras cocido a fuego lento en una salsa profundamente sabrosa, cubierto con una nube de puré de papas cremoso y horneado hasta dorar. Esta versión bien probada y familiar es accesible para cocinar entre semana pero lo suficientemente impresionante para una cena dominical.

Instrucciones

1. 1

   Place the peeled, chunked yukon gold potatoes in a large pot and cover with cold kosher salted water by about 1 inch. Bring to a boil over ^[high heat], then reduce to a steady simmer. Cook for 15–18 minutes, or until the yukon gold potatoes are completely tender when pierced with a fork.

2. 2

   Drain the yukon gold potatoes thoroughly in a colander and return them to the hot pot. Let them steam-dry for 1–2 minutes — this removes excess moisture and makes for fluffier mash.

3. 3

   Add the butter to the hot yukon gold potatoes and mash until the butter is fully melted. Pour in the warmed milk and sour cream (if using), then mash until smooth and creamy. Season with kosher salt and black pepper. Cover and set aside.

4. 4

   Preheat your oven to ![400°F]. While the yukon gold potatoes cook, heat the olive oil in a large skillet over ^[medium-high heat]. Add the ground lamb and cook, breaking it up with a wooden spoon, until browned and cooked through, about 7–8 minutes. Drain off any excess fat, leaving about 1 tablespoon in the pan.

5. 5

   Reduce the heat to ^[medium]. Add the diced yellow onion, carrots, and celery to the skillet with the ground lamb. Cook, stirring occasionally, until the vegetables have softened, about 6–7 minutes.

6. 6

   Add the minced garlic, tomato paste, thyme, and rosemary. Stir everything together and cook for 2 minutes until the tomato paste darkens slightly and the garlic is fragrant.

7. 7

   Sprinkle the all-purpose flour over the meat and vegetable mixture and stir well to coat everything evenly. Cook for 1 minute to remove the raw all-purpose flour taste.

8. 8

   Pour in the stock and Worcestershire sauce. Stir well, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook for 5–7 minutes, stirring occasionally, until the gravy has thickened to a rich, glossy consistency that coats the back of a spoon. Stir in the peas. Taste and adjust seasoning with kosher salt and black pepper.

9. 9

   Transfer the ground lamb filling to a 9x13 inch baking dish and spread it into an even layer.

10. 10

    Spoon the mashed yukon gold potatoes over the filling. Use the back of a wooden spoon or a spatula to spread them evenly all the way to the edges, sealing in the filling. For a decorative finish, use a fork to create ridges across the surface — these will brown beautifully in the oven. Sprinkle the shredded sharp cheddar cheese on top if using.

11. 11

    Bake in the preheated oven for 20–25 minutes, until the yukon gold potatoes topping is golden brown on the ridges and the filling is bubbling around the edges. If the top isn't as golden as you'd like, broil for 2–3 minutes, watching carefully.

12. 12

    Remove from the oven and let the pie rest for 5–10 minutes before serving. This allows the filling to settle slightly and makes for cleaner, easier portioning.