Instructions

First, Make the Mashed Potatoes

Peel and quarter the potatoes. Bring several quarts water to a strong boil over high heat. Salt the water generously and add potatoes. Cook until fork tender, about 15 minutes. Drain well and place in a large bowl.

Melt the butter in a large saute pan.

Rice all of the potatoes into the pan with melted butter. Mix in the cream and stir until the potatoes are smooth. Season with salt and lots of black pepper. Cover and set aside.

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Prepare the Lamb Filling

Preheat the oven to 350 degrees F.

In a large pan over medium heat, melt 2 tablespoons of butter. Add onions and season with salt, cook until slightly caramelized, about 5 minutes. Next, add the mushrooms, and cook until just tender. Add thyme, carrots and paprika, saute for 5 minutes. Reserve to a bowl.

Add 2 more tablespoons of butter to the pan. When melted add the flour, stirring to make a roux. Cook for 1 minute then add the vegetable mixture back to the pan, stirring to incorporate the roux. Push the vegetables to the side and add the ground lamb to the pan, breaking the meat up with a wooden spoon. Cook for 5 minutes over medium-high heat, then add the chicken stock and stout. Bring to a simmer, and reduce until the liquid has made a tight gravy around the lamb. Taste and season with salt and pepper as necessary. Add the peas, then pour the contents of the pan into a casserole dish.

Layer on the mashed potatoes using an ice cream scoop then spread evenly over the top. Using the tip of a knife or a fork, make a decoration in the top of the mashed potatoes. Place in the oven and cook for about 30 minutes, or until the edges are bubbling and the potatoes are browned on top. Allow to cool for 10 minutes before serving.