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1
Making the potatoes: Set a large saucepan filled with cold water over high heat.
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2
Add enough salt to the water to make it taste like the ocean.
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3
Add the potatoes.
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4
Bring to a boil, then reduce the heat to medium-high.
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5
Simmer until you can slide a knife right through one of the potato pieces without any force, 10 to 15 minutes.
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6
Ricing the potatoes: Pour the potatoes into a large colander and shake to make sure all the water is out.
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7
Let the colander sit in the sink for 3 to 4 minutes to steam the potatoes dry.
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8
If you own a potato ricer or food mill, push the potatoes through.
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9
Or, you can push the potatoes through a fine-mesh sieve with the back of a ramekin or ladle.
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10
Finishing the potatoes: Put the potatoes back into the pot you cooked them in.
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11
Stir the softened butter into the potatoes.
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12
Add the cream, egg, and olive oil and stir with a rubber spatula until the potato puree is silky smooth.
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13
Browning the meat: Set a large skillet over medium-high heat.
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14
Pour in the oil, and then add the ground lamb.
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15
Cook, stirring occasionally, until the lamb is thoroughly browned.
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16
Remove from the pan and set aside.
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17
Sauteing the vegetables: Add the onions to the pan in which you cooked the lamb, along with the garlic.
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18
Cook, stirring frequently, until the onions are soft and translucent, about 5 minutes.
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19
Add the pepper, mushrooms, and carrots and cook until the carrots are softened, about 5 minutes.
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20
Add the lavender and rosemary and cook until they release their fragrance, about 1 minute.
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21
Add the meat back to the vegetable mixture and remove from heat.
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22
Making the sauce: Pour in the red wine.
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23
Cook, stirring occasionally, until the wine has reduced by half its volume.
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24
Add the chicken stock and bring it to a boil.
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25
Combine the cornstarch and water and stir until you have a thick slurry.
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26
After the chicken stock has simmered for a moment, pour in the slurry and stir the mixture thoroughly.
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27
This will thicken the liquid into gravy.
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28
Finishing the shepherd's pie: Turn on the oven to broil.
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29
Transfer the meat and vegetable mixture to a large pie pan.
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30
Top with the potato puree.
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31
Cook under the broiler until the potatoes have turned a dark golden-brown, about 10 minutes.
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32
Serve immediately.
