Name: Lamb Shepherd’s Pie with Duchess Potato Topping
Yield: 1 large casserole (serves 6–8)
Ingredients: 4 lb. lamb shoulder; 2 tbsp. salt; ¼ lb. butter; ½ cup sliced garlic; 2 cups small-diced carrot; 3 cups small-diced onion; 4 tsp. curry powder; 1 cinnamon stick; 8 bay leaves; 1 cup Madeira; 1 sprig rosemary; 2 tbsp. tomato paste; 1 quart chicken stock; 1 cup blanched peas; 2 lb. potatoes, peeled; 3½ tbsp. butter, cubed; 2 egg yolks; 2½ tbsp. chives, sliced; 2½ tbsp. tarragon, finely chopped; Juice of 1 lemon

From the mind behind Savannah’s beloved Common Thread restaurant, this hearty dish reflects chef Brandon Carter’s knack for envisioning familiar foods through a global lens. Using a classic Irish shepherd’s pie as a starting point, Carter leans into the natural affinity between warm curry spices and lamb, creating an “easy riff” that doesn’t stray too far from the dish’s comforting roots.

Working in batches to ensure a good sear on all sides of the lamb—without scorching the bottom of the pot—is crucial, he says. As for the Madeira, Carter reaches for the Rainwater style, whose mild, medium-dry flavor compliments the savoriness on the plate. “Madeira adds a sweet complexity,” he explains. “It really helps round out the bold flavor of the lamb.”

Lamb Shepherd’s Pie with Duchess Potato Topping

Yield: 1 large casserole (serves 6–8)

For the lamb filling

- 4 lb. lamb shoulder
- 2 tbsp. salt
- ¼ lb. butter
- ½ cup sliced garlic
- 2 cups small-diced carrot
- 3 cups small-diced onion
- 4 tsp. curry powder
- 1 cinnamon stick
- 8 bay leaves
- 1 cup Madeira
- 1 sprig rosemary
- 2 tbsp. tomato paste
- 1 quart chicken stock
- 1 cup blanched peas

For the duchess potato topping

- 2 lb. potatoes, peeled
- 3½ tbsp. butter, cubed
- 2 egg yolks
- 2½ tbsp. chives, sliced
- 2½ tbsp. tarragon, finely chopped
- Juice of 1 lemon

Preparation

Prepare and braise the lamb: Trim excess fat from lamb shoulder and cut into large chunks. Season evenly with salt.
Heat a heavy rondeau or Dutch oven over medium-high heat. Sear lamb in batches until well browned. Remove and reserve.
Build the aromatic base: Reduce heat to medium and add butter. Add garlic, carrots, and onions. Sweat until softened (5–7 minutes). Add curry powder and cook 1 minute to bloom. Stir in tomato paste and cook until lightly caramelized.
Deglaze and braise: Deglaze with Madeira, scraping fond from the bottom. Reduce by half.
Return lamb to the pot. Add chicken stock, cinnamon stick, bay leaves, and rosemary. Bring to a simmer, cover partially, and braise at low heat or in a 325°F oven for 2½–3 hours until fork tender.
Finish the filling: Remove lamb and shred or dice. Remove and discard cinnamon stick, bay leaves, and rosemary stem.
Reduce braising liquid as needed to a thick, stew-like consistency.
Return lamb to sauce and fold in blanched peas. Adjust seasoning. Transfer filling to a baking dish and spread evenly.
Prepare the duchess potato topping: Cut peeled potatoes into large, uniform pieces. Place in cold, salted water and bring to a simmer. Cook until fork tender.
Drain thoroughly and allow steam to escape for several minutes. Pass potatoes and butter together through a food mill while hot.
Finish the mixture: In a large mixing bowl, combine egg yolks, chives, tarragon, and lemon juice. Add the milled potato mixture and mix gently until fully combined. Adjust salt if needed. Transfer mixture into a piping bag fitted with a large star tip.
Assemble and bake: Pipe duchess potato decoratively over the lamb filling, ensuring full coverage. For additional color, lightly brush tops with melted butter or egg wash.
Bake at 375°F until filling is heated through and the duchess peaks are golden brown (25–30 minutes). Optional: Finish briefly under broiler for deeper browning.
Rest 10 minutes before serving.