For the Creamy Potato Topping

• 1 ¼ pounds russet potatoes peeled and cut into 1-inch cubes for even cooking. Russets provide a wonderfully fluffy texture for mashing.
• 2 oz cream cheese softened to room temperature, adding a delightful richness and tang to the potatoes.
• 2 tablespoons unsalted butter for classic mashed potato flavor.
• 1 large egg yolk helps bind the topping and contributes to a beautiful golden-brown finish.
• ¼ cup warm milk or more, as needed, to achieve a smooth, creamy consistency.
• ¾ cup shredded cheddar or Colby Jack cheese for extra flavor and a lovely melted texture.

For the Savory Lamb or Beef Filling

• 1 tablespoon olive oil for sautéing the meat.
• 1 pound ground lamb or ground beef for a Cottage Pie version. Choose quality meat for the best flavor.
• 1 tablespoon butter for sautéing vegetables and adding richness to the sauce.
• 1 cup chopped onion finely chopped for even distribution and flavor.
• 1 clove garlic minced or finely chopped, adding aromatic depth.
• 1 tablespoon tomato paste concentrated flavor to deepen the sauce.
• 2 tablespoons all-purpose flour to thicken the filling into a rich gravy.
• ½ to ¾ cup dry red wine such as Merlot or Cabernet Sauvignon, for complexity. You can substitute with more beef stock if you prefer not to use wine.
• 2 tablespoons Worcestershire sauce adds umami and a savory kick.
• ¾ cup beef stock use a good quality stock for the best base.
• 1 cup frozen mixed vegetables peas, carrots, and corn mix are perfect for convenience and flavor.
• 1 tablespoon A-1 steak sauce optional, but highly recommended for an extra layer of savory depth and a subtle tang.
• 2 teaspoons fresh thyme or a sprinkling of dried thyme Thyme complements the meat and vegetable flavors beautifully.
• Freshly ground black pepper to taste.

• To prepare the delightful potato topping, begin by boiling the peeled and cubed russet potatoes in generously salted water. Cook them until they are fork-tender, which typically takes about 20 minutes. Once cooked, drain the potatoes thoroughly and let them sit in the colander for about 5 minutes, allowing any excess steam to escape. This crucial step prevents watery mashed potatoes. Then, mash them until smooth using a potato masher, or for an exceptionally light and airy texture, pass them through a ricer. Incorporate the softened cream cheese, rich unsalted butter, the large egg yolk, and the warm milk. Stir in the shredded cheddar or Colby Jack cheese until everything is well combined and you have creamy, cheesy mashed potatoes. You can either transfer these mashed potatoes into a large piping bag for a decorative topping or simply set them aside for later spreading.
• For the savory filling, heat the olive oil in a large, heavy-bottomed skillet over medium-high heat. Add the ground lamb (or ground beef if making Cottage Pie) and sauté, breaking it up with a spoon, until it is thoroughly browned and cooked through. Once browned, drain any excess fat from the skillet to ensure a rich, but not greasy, filling. Set the cooked meat aside in a separate bowl.
• Return the same skillet to the heat (no need to clean it; the residual flavors add depth). Melt the tablespoon of butter, then add the chopped onions. Sauté the onions gently until they become soft, translucent, and tender, about 5-7 minutes. This brings out their natural sweetness.
• Add the minced garlic to the softened onions and cook for another minute until fragrant. Return the drained, cooked ground lamb (or beef) to the skillet. If the heat is too low, you can raise it slightly to get everything sizzling again, building those foundational flavors. Stir in the tomato paste, ensuring it coats the meat and onions thoroughly for a minute or two to allow its flavor to develop. Reduce the heat to medium-low, then sprinkle the flour over the meat mixture, stirring continuously for about 1-2 minutes until the flour is fully absorbed and coats the meat. This will create a roux that thickens the sauce. Pour in the red wine and Worcestershire sauce, scraping the bottom of the pan to deglaze and incorporate any browned bits of flavor. Gradually add the beef stock, stirring well until the sauce begins to thicken. Continue to cook for about 3 minutes, allowing the flavors to meld beautifully.
• Stir in the frozen mixed vegetables and cook until they are completely thawed and warm throughout. This usually takes just a few minutes. Now is the time to add the optional A-1 steak sauce if desired (don’t forget it, like I sometimes do!). Season the filling generously with freshly ground black pepper to taste. Taste the mixture and adjust the seasonings, adding more salt if necessary to achieve your preferred level of savoriness. Finally, sprinkle in the fresh or dried thyme, giving the filling its distinctive herbaceous aroma.
• Spoon this rich and aromatic lamb (or beef) mixture evenly into a greased 9 ½-inch deep-dish pie plate or baking dish. Make sure the filling forms a relatively even layer.
• Carefully pipe or spread the prepared cheddar mashed potatoes over the top of the meat filling. Ensure the potato layer covers the filling completely, sealing in all the delicious flavors. You can create decorative peaks with a fork or use the back of a spoon for a rustic look.
• Preheat your oven to 400 degrees Fahrenheit (200°C). Place the assembled pie dish on a rimmed baking sheet; this will catch any potential drips and make cleanup easier. Bake the pie in the preheated oven for approximately 45 minutes, or until the mashed potato topping is beautifully browned and the filling underneath is hot and bubbling vigorously around the edges. This golden crust is a hallmark of a perfectly baked Shepherd’s Pie.