Shepherd’s Pie

Directions

1. Preheat oven to 400°F (200°C). Prepare a sheet pan with parchment.
2. Add potatoes to a ricer and process into a bowl with milk, egg yolks, butter, and salt. Fold ingredients together until smooth. Add to a piping bag and set aside.
3. To prepare the filling, heat oil in a large rondeau over medium to high heat. Add onions and carrots, sautéing until onions are translucent, approximately 4 minutes. Add garlic, celery, and leeks, stir to combine and sweat for another 3 minutes. Add beef or lamb and lentils, cooking until the meat begins to brown. Sprinkle with flour and toss well to coat.
4. Add tomato paste, Worcestershire sauce, broth, and thyme and stir to mix. Bring entire mix up to a boil, reduce to a simmer, cover and cook for 10 minutes.
5. Add corn and peas.
6. Divide filling mixture into 10 individual single serve baking dishes or large ramekins. Top each with piped potatoes and create a complete seal.
7. Place ramekins onto prepared sheet tray. Bake for 25-30 minutes until potatoes start to brown and set. Remove and cool for 15 minutes prior to service. Serve warm.