1,044 likes, 56 comments - jeremypotvin on January 14, 2026: "Shepherd’s Pie secret ingredient reveal! Also, if you can say Timothée Chalamet, you can say Worcestershire. Learn how to say the word! 🐑: @thebutchershoppe_to Shepherd’s Pie Ingredients 3 lb ground lamb 2 lb Yukon Gold potatoes 3 tbsp kosher salt 1 cup cream 1 cup whole milk 6 tbsp butter 1 large egg yolk 2 tbsp olive oil 1 yellow onion, diced 1 large carrot, diced 4 cloves garlic, minced 1 tbsp freshly ground black pepper 2 tsp curry powder 2 tsp fresh rosemary, finely chopped 2 tsp fresh thyme, finely chopped 2 tbsp all-purpose flour 2 tbsp tomato paste 2 cups chicken stock 2 tsp Worcestershire sauce 1 cup frozen peas Method - Heat oven to 400°F with a rack in the middle position. - Peel potatoes and boil in heavily salted water until fork-tender. Drain and let steam dry for 10 minutes. - Warm cream, milk, and butter together in a saucepan over medium-low heat. - Push potatoes through a ricer, then mix in the warm dairy mixture until smooth. Add egg yolk and combine. Season with salt to taste. - Heat olive oil in a large skillet over medium-high heat. Add onion, carrot, and 1 tsp of the salt. Cook, stirring often, about 5 minutes. - Add ground lamb and cook until browned, breaking it up as you go. - Stir in garlic, pepper, curry powder, rosemary, and thyme. Cook another 5 minutes until fragrant and well combined. - Sprinkle in flour and cook for 1 minute. Stir in tomato paste, chicken stock, and Worcestershire sauce. - Bring to a boil, reduce heat to low, cover, and simmer until slightly thickened, about 10 minutes. Stir occasionally. Turn off heat and let cool slightly. - Transfer lamb mixture to a casserole dish and stir in frozen peas. Spoon mashed potatoes over the top, smooth with a spatula, and create ridges with a fork. - Drizzle lightly with olive oil and bake for 30 minutes until golden brown. - Cool for 15 minutes before serving.".