Mini Shepherd's Pies by the Williams Sonoma Test Kitchen | Williams Sonoma

Name: Mini Shepherd's Pies by the Williams Sonoma Test Kitchen | Williams Sonoma
Total time: 135 min
Ingredients: 3 1/2 lb. (1.75 kg) russet potatoes, peeled and chopped into 2-inch (5-cm) pieces; Kosher salt; 8 Tbs. (1 stick) (4 oz./125 g) unsalted butter, cubed; 1 1/2 cups (12 fl. oz./375 ml) heavy cream; 3 Tbs. olive oil, plus more if needed; 2 1/2 lb. (1.25 kg) ground lamb; Kosher salt and freshly ground pepper; 1 large onion, diced; 2 large carrots, diced; 2 ribs celery, diced; 4 garlic cloves, minced; 2 Tbs. tomato paste; 2 tsp. beef bouillon; 1 cup (8 fl. oz./250 ml) good red wine; 3 fresh thyme sprigs; 2 Tbs. cornstarch; 2 1/2 cups (20 fl. oz./625 ml) beef or lamb stock; 10 oz. (315 g) thawed frozen peas; Freshly grated Parmesan cheese for garnish; Minced fresh parsley for garnish

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A recipe for Mini Sherpherd's Pies from the Williams Sonoma Test Kitchen and part of their St. Paddy's Day menu.

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Ingredients

3&nbsp;1/2&nbsp;lb. (1.75 kg)&nbsp;russet potatoes, peeled and chopped into 2-inch&nbsp;(5-cm)&nbsp;pieces
Kosher salt
8&nbsp;Tbs.&nbsp;(1 stick) (4 oz./125 g)&nbsp;unsalted butter, cubed
1&nbsp;1/2&nbsp;cups&nbsp;(12 fl. oz./375 ml)&nbsp;heavy cream
3&nbsp;Tbs.&nbsp;olive oil, plus more if needed
2&nbsp;1/2&nbsp;lb.&nbsp;(1.25 kg)&nbsp;ground lamb
Kosher salt and freshly ground pepper
1 large onion, diced
2 large carrots, diced
2 ribs celery, diced
4 garlic cloves, minced
2&nbsp;Tbs.&nbsp;tomato paste
2&nbsp;tsp.&nbsp;beef bouillon
1 cup&nbsp;(8 fl. oz./250 ml)&nbsp;good red wine
3&nbsp;fresh&nbsp;thyme&nbsp;sprigs
2&nbsp;Tbs.&nbsp;cornstarch
2&nbsp;1/2&nbsp;cups&nbsp;(20 fl. oz./625 ml)&nbsp;beef or lamb stock
10 oz.&nbsp;(315 g)&nbsp;thawed&nbsp;frozen peas
Freshly grated&nbsp;Parmesan cheese for garnish
Minced fresh parsley for garnish