Maryhill Winery's Shepherd's Pie

extra virgin olive oil

2 pounds boneless lamb shoulder or leg, cut into ½” pieces

flour

2 large leeks, white part only, cut into ½” dice

3 ribs celery, cut into ¼” dice

3 carrots, peeled and cut into ¼” dice

2 cloves garlic, smashed, finely chopped

¼ 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” dice

¾ -1 cup heavy cream

2 to 3 tablespoons cold butter

salt

1 cup frozen peas

Heat a pan over medium heat and add a layer of oil. Dredge lamb cubes in flour and brown on all sides. Remove, add leeks, celery, carrots, and garlic, stir and cook until vegetables soften. Stir in tomato paste, red wine, stock, bay, thyme tied with string, and lamb cubes. Turn heat to low and simmer for 20 minutes.

In the meantime, place potatoes in pot and cover with water. Bring to a boil until potatoes are tender. Mash with the butter and cream.

Preheat oven to 350° F.

Add peas to lamb and cook until heated through. Remove thyme bundle. Spoon into a casserole dish. Layer the potatoes on top, then bake for 40-45 minutes or until top is golden brown.