themethod

1. Preheat the broiler to 500 degrees F or high heat
2. Peel the potatoes, cut into quarters and place then into a pot of cold water.  Bring to a boil and allow to cook while you prepare the shepherd’s pie.
3. Chop the carrots, onion and garlic and set aside
4. Place cream and butter for potatoes into a sauce pot and place over low heat to gently melt and warm through.
5. Place a cast iron skillet on the medium high heat.
6. Add oil and crumble in lamb meat.
7. Season the lamb meat and allow to brown before flipping and cooking through.
8. Add vegetables and cook until the begin to soften
9. Add flour and butter for the roux and mix in until well combined.  Cook for 1 minute
10. Add stout and cook for 2 minutes to reduce
11. Add half the beef stock and reduce, then add the remaining stock and cook until a thick gravy has formed.
12. Add peas and gently mix in.
13. Place the meat into the bottom of a 9×9 baking dish and set aside until the potatoes are done.
14. Strain the softened potatoes and place back into the pot.
15. With a whisk and using an up and down motion (not circles) break up the potatoes until they are crumbly.
16. Add cream and melted butter and stir to combine, then whip for 10 seconds until creamy.
17. Taste and season to your liking.
18. Cover the lamb meat with the potatoes and spread over top ensure to fully coat the lamb in an even layer of potatoes.  Drizzle with oil or butter to help the browning process in the oven.
19. Place the pie under the broiler for a few minutes and watch carefully to not burn.  You want the top to get a bit crispy
20. Enjoy!