Shepherds Pie - unsalted butter

Method

• To make the stew, melt the butter in a Dutch oven or large saucepan over medium high heat.
• Add the lamb and brown on all sides, making sure not to crowd the pan.
• This may have to be done in batches.
• Remove the lamb from the pan with a slotted spoon, and set aside.
• Add the turnips, carrots, celery and onion to the pan, and saute for 3 minutes, stirring frequently, or until the onions are translucent.
• Return the lamb to the pan along with the thyme, and sprinkle the flour over the lamb and vegetables.
• Cook over low heat for 3 minutes, stirring frequently, to cook the flour.
• Add the cold stock or water; raise the heat to medium high, and bring to a boil.
• Stir in the tomato paste, and season with salt and pepper.
• Cook the lamb mixture covered over low heat for 40 to 55 minutes, or until the lamb is tender.
• While the lamb is braising, place the potatoes in salted cold water and bring to a boil over high heat.
• Boil the potatoes until tender, about 15 minutes.
• Drain, and then mash the potatoes using a potato masher or handheld electric mixer with the butter, egg, yolk, salt and pepper.
• Place the mixture in a pastry bag fitted with a large star tip.
• To serve, preheat an oven broiler.
• Place the lamb into a large baking dish or individual dishes, and pipe the potatoes into a latticework pattern on the top.
• Place 6 inches from the broiler element and brown the potatoes.
• Serve immediately.
• Note: The lamb and potatoes can be prepared up to a day in advance and refrigerated, tightly covered.
• Reheat the lamb over low heat before piping the potatoes and the final broiling.