The Best Shepherd's Pie Recipe

Peel and chop the russet potatoes into 1-inch chunks.

Bring 2 quarts of water to a boil in a large pot with 1 tablespoon salt, then add potatoes.

Cook until potatoes are fall-apart tender.

Drain and heat the potatoes in the pot for an additional minute to reduce excess moisture.

Use a potato masher or ricer to mash the potatoes until smooth.

Gently fold in 6 tablespoons of melted butter.

In a cup, whisk to combine the eggs and heavy cream.

Fold the cream into the potato mixture, along with the Parmesan cheese. Season with salt to taste.

Place plastic wrap directly on the surface of the potato mixture, and set it aside.

Preheat the oven to 425 F.

In a large saucepan, heat the oil over medium heat.

Add the carrots, celery, and onion, and cook, stirring occasionally, until tender and just beginning to brown.

Season with 1 teaspoon salt and ground pepper.

Add the lamb and garlic to the pan, and stir, crumbling, until the meat is cooked through.

Stir in the tomato paste and cook for an additional minute.

Add the wine and Worcestershire sauce, and cook, stirring, until mostly reduced.

Stir in the flour to coat; cook for about a minute until thickened.

Add the broth and continue to cook, stirring occasionally, until the sauce is slightly thickened.

Stir in the peas and parsley. Season with additional salt and pepper to taste.

Pour the mixture into a 2.4-quart baking dish.

Transfer the potato mixture to a piping bag fitted with a large star tip.

Pipe the potatoes decoratively over the meat mixture.

Drizzle with the remaining 2 tablespoons of melted butter.

Place over a baking sheet to catch any drips, and bake for 20-25 minutes until the topping is golden brown and the filling is bubbling.

Let stand 5-10 minutes.

Garnish with chives and serve.