Shepherd’s Pie – Comfort Food Made with Ankarsrum

Ingredients

• 900 g russet potatoes peeled, cut in half if very large
• 80 g Parmigiano Reggiano grated, divided (1 cup)
• 80 g heavy cream (1/3 cup)
• 57 g butter, room temperature (1/4 cup)
• salt and pepper to taste
• 3 large egg yolks, room temperature
• 900 g beef and/or lamb, cubed
• 2 tbsp olive oil, divided
• 200 g yellow onion, diced (about 1 1/2 cups)
• 200 g carrots, peeled and diced (about 1 1/2 cups)
• 100 g celery, diced (about 3/4 cup)
• 3 garlic cloves, minced
• 100 g fresh or frozen peas (about 3/4 cup)
• 2 tbsp tomato paste
• 1 cup beef stock
• 2 tbsp Worcestershire sauce
• 2 tsp fresh chopped thyme, leaves only
• 2 tsp fresh chopped rosemary, leaves only