Sheperd's Pie

This has to be one of my all time favorite comfort food meals. Even if you don't think you like lamb,  please give this recipe a try and see if it doesn't change your mind. The original recipe is from Anne Burrell. The only change I made was to top it with garlic mashed potatoes.

Ingredients

Extra-virgin olive oil, as needed

2 pounds boneless lamb shoulder or leg, cut into 1/2-inch dice

Kosher salt

1/2 cup flour

2 large leeks, white part only, cut into 1/2-inch dice

3 ribs celery, cut into 1/4-inch dice

3 carrots, peeled and cut into 1/4-inch dice

2 cloves garlic, smashed and finely chopped

1/4 cup tomato paste

1 cup red wine

3 to 4 cups chicken stock

2 bay leaves

1 bundle fresh thyme

2 pounds Yukon gold potatoes, cut into 1-inch dice
1 cup heavy cream

Chef Shamy Garlic Butter melted and to taste (garlic butter sold at Sam's Club or online)

1 cup frozen peas (I use Trader Joe's English peas found in their produce section)

Directions

1. Coat a wide pan with olive oil and bring to a medium-high heat. Season the lamb with salt and toss with the flour. Add the lamb to the pan and brown well on all sides. Remove the lamb from the pan and reserve. Ditch the oil in the pan and add a splash new olive oil.
2. Add the leeks, celery, and carrots to the pan. Season the mixture with salt and cook, stirring frequently until the vegetables are soft and very aromatic, about 8 to 10 minutes. Add the garlic and cook 2 to 3 minutes more. Add the lamb back to the pan and stir to combine.
3. Add the tomato paste and cook until the tomato paste starts to brown, about 2 to 3 minutes.
4. Add the wine and cook until it reduces by 1/2. Add enough stock to just cover the surface of the lamb. Taste and season with salt, if needed. Toss in the bay leaves and thyme bundle. Bring the stock to a boil and reduce to a simmer. Partially cover and simmer for 1 hour, or until the lamb is tender. When the stock level reduces replace with more to keep the meat submerged.
5. Place the potatoes in a medium saucepan and cover by 1-inch with tap water. Season the water with salt and bring the water to a boil. Boil the potatoes until they are fork tender and start to break apart when poked, about 20 minutes. While potatoes are cooking,in a small saucepan over medium-high heat, bring the cream to a boil.  Drain the water from the potatoes and mash with a potato masher. Beat the cold butter and hot cream into the pureed potatoes. Taste and season with salt, if needed. The potatoes should be creamy and very flavorful. 
6. Remove the lid from the lamb and add the peas. Simmer for 15 minutes more to allow the stock level to reduce. Taste and adjust the seasoning, if needed. When done, the lamb mixture should be thick and stew-like. Remove the bay leaves and thyme bundle and discard.
7. Preheat the broiler.
8. Transfer the lamb to a wide, flat flameproof baking dish. Spread the mashed potatoes over the lamb mixture in an even layer. Place the baking dish under the preheated broiler. Broil until the potatoes are golden brown and crispy. 

 It's not the prettiest but it sure tastes delicious!