Carrots (2 large stalks shredded)
Onion (½ medium, shredded)
Peas (½ cups)
Garlic (2 cloves, shredded)
Red Wine (½ Cup, Pinot Noir)
Dried Porcini Mushrooms (1/2 Cup)
Worcestershire Sauce (2 Tbsp.)
Ketchup (2 Tbsp.)
Flour (¼ Cup)
Unsalted Butter (5 total; 3 Tbsp. cubed, 2 Tbsp. regular)
EVOO (2 Tbsp.)
Potatoes (2 large Yukon)
Aged White Sharp Cheddar Cheese (¾ Cup shredded)
Half-and-Half (½ Cup)
Egg Yoke
Pepper (white if you have it) and Salt
Add the potatoes, salt and enough water to cover it all in a medium pot and place over high heat to bring to a boil. Reduce to a simmer and cook for approximately 10 minutes or until fork tender. Drain then add back to the hot pan. Begin breaking down the potatoes via ricer/mesh while adding the butter, half-and-half, ½ cup of Cheddar, egg yoke, white pepper and salt. Mix to combine and reserve. Using the spice grinder, grind the dried mushrooms to a fine powder. Reserve. Meanwhile, preheat the oven to 350°F. Add the butter and EVOO into the cast iron pan over high heat. Add the lamb, season with salt and brown, 5-6 minutes. Once browned, add the flour. Mix to combine and continue to cook for an additional minute or until the raw flour taste is gone. Add the carrots and onion (grate them directly into the cast iron skillet), peas and garlic and cook an additional 2 minutes. Create a well in the middle of the pie and add the Worcestershire, powdered mushroom and ketchup then mix to combine. Add the wine/beef broth and cook until reduced. Test the filling at this time and add more liquid if necessary. Spoon the filling into the ramekins then add the potatoes by spooning small mounds to create a thin layer ensuring to cover the entirety of the ramekin. Cook in oven for 20 mins. Shred additional cheese to lightly cover the top. Place in a pre-heated broiler set for high for 1-2 minutes or until the top is lightly browned.