-
1
Heat the oven to 425 degrees F and arrange a rack in the upper third.
-
2
Trim the stem ends and any stalks or greens from the kohlrabies.
-
3
Using a vegetable peeler, peel the skin and fibrous inner layer until you reach the white flesh.
-
4
Cut the flesh into 1-inch cubes and place in a large bowl.
-
5
Add the oil, salt, and pepper and toss to combine.
-
6
Transfer to a baking sheet and arrange in an even layer.
-
7
Roast until knife tender, about 30 minutes.
-
8
Meanwhile, make the filling.
-
9
Heat the oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering.
-
10
Add the lamb, 1 teaspoon of the salt, and the measured pepper.
-
11
Cook, using a wooden spoon to break up the lamb into small pieces, until the meat is completely cooked through and most of the moisture has evaporated, about 7 to 10 minutes.
-
12
Remove with a slotted spoon to a medium bowl; set aside.
-
13
Reduce the heat to medium.
-
14
Add the carrots, onion, garlic, thyme, and remaining 1/2 teaspoon of salt to the pot.
-
15
Season with pepper and cook, stirring occasionally, until the vegetables are softened and starting to brown, about 4 minutes.
-
16
Return the lamb and any accumulated juices to the pot.
-
17
Add the tomato paste and stir to coat the lamb and vegetables.
-
18
Cook, stirring occasionally, until the tomato paste is no longer raw-tasting, about 2 minutes.
-
19
Add the wine and cook, stirring occasionally, until it has completely evaporated, about 1 minute.
-
20
Sprinkle in the flour and cook, stirring occasionally, until its no longer raw-tasting, about 1 minute.
-
21
Add the beef broth and Worcestershire, scrape up any browned bits that have accumulated on the bottom of the pot, and bring to a boil.
-
22
Reduce the heat to medium low and simmer, stirring occasionally, until the filling has thickened, the liquid is reduced by half, and the flavors have melded, about 20 minutes.
-
23
Taste and season with additional salt and pepper as needed; keep warm.
-
24
Place the roasted kohlrabi in the bowl of a food processor fitted with a blade attachment.
-
25
Add the butter and process until smooth, about 2 minutes.
-
26
Taste and season with salt and pepper as needed.
-
27
Add the egg yolks and process until just incorporated; set aside.
-
28
Add the peas to the filling and stir to combine.
-
29
Transfer the filling to a 13-by-9-inch baking dish and spread it into an even layer.
-
30
Drop the kohlrabi topping in large spoonfuls over the filling and spread it into an even layer.
-
31
Bake until the shepherds pie is bubbling and starting to brown around the edges, about 25 minutes.
-
32
Remove the dish to a wire rack and let it sit for 5 minutes before serving.
