Name: Shepherd's Pie
Yield: 8 servings
Ingredients: 3 tablespoons olive oil, divided; 6 ounces slab bacon, cut into ½-inch pieces; 2 pounds ground lamb or beef; Kosher salt; 2 medium onions, finely chopped; 1 small fennel bulb, finely chopped; 1 large carrot, finely chopped; 2 celery stalks, finely chopped; 2 tablespoons tomato paste; 1 tablespoon all-purpose flour; 1 cup dry red wine; 2 cups low-sodium chicken broth; 1 tablespoon finely chopped rosemary; 1 tablespoon thyme leaves; 3 pounds Yukon Gold potatoes; Kosher salt; 1 cup half-and-half or whole milk; ½ cup (1 stick) unsalted butter; 2 large egg yolks; ½ cup sour cream; Freshly ground black pepper; A potato ricer or food mill

Marcus Nilsson

Granted, we would eat pretty much anything topped with mashed potatoes, but, reinforced with bacon and red wine, the lamb ragù base for this shepherd's pie recipe stands on its own.

Recipe notes