Preheat

1. Preheat your oven or smoker to 375° F.

Prepare the Mashed Potatoes

1. Rinse the peeled and diced potatoes, then place in a large pot and cover with cold water by 1 inch.

2. Bring to a boil, season the water with salt, then reduce the heat to a simmer and cook until potatoes are fork-tender, about 15 to 20 minutes.

3. Drain thoroughly in a colander, then return potatoes to the hot pot over low heat for 1 to 2 minutes to evaporate excess moisture.

4. Mash the potatoes using a potato masher, ricer, or food mill.

5. Fold in butter and ¾ of the warm milk or cream. Season generously with salt and pepper.

6. Cover tightly with plastic wrap to keep warm. Before topping the pie, stir in remaining warm milk for a spreadable consistency.

Make the Filling

2. Heat oil in a large skillet over medium-high heat until it starts to shimmer.

3. Add the ground American lamb and season with salt. Cook until browned, breaking up any clumps with a wooden spoon, about 3 to 4 minutes.

4. If there's excess fat, tilt the pan and spoon off all but 2 tablespoons from the pan.

5. Reduce heat to medium-low. Add the onion, carrot, and celery and cook until softened, 4 to 6 minutes.

6. Add the garlic and cook for 1 minute until fragrant.

7. Stir in the tomato paste and cook for 1 minute.

8. Add the red wine to deglaze the pan, scraping up any browned bits from the bottom. Cook 1 to 2 minutes until the wine has mostly evaporated.

9. Add the stock, Worcestershire sauce, thyme, bay leaf, and sprinkle the flour over the mixture, stirring well to incorporate.

10. Bring to a simmer and cook until the mixture thickens to a gravy-like consistency, about 5 to 7 minutes.

11. Stir in the frozen peas, taste test and season with salt and pepper as needed. Remove from heat and discard the bay leaf.

Assemble and Bake or Smoke

1. If using a separate baking dish, transfer the filling now. Otherwise, keep the filling in the cast iron skillet.

2. Carefully spread the mashed potatoes over the filling using a spatula, ensuring it reaches the edges.

3. Use a fork to “rake” a decorative pattern on top of the potatoes.

4. Bake for 25 to 30 minutes until the filling is bubbling.

Finishing Touch

1. Optional: For a more golden top, place the Shepherd’s Pie under a broiler for 2 to 3 minutes, watching carefully to avoid burning.

2. Let it cool for 5 to 10 minutes, then sprinkle on the sliced scallions or parsley just before serving. Enjoy!

1. Cook the lamb: Heat olive oil in a large skillet over medium-high heat. Add the ground American lamb, breaking it up with a spoon, and cook until browned, about 5 minutes.

Remove the lamb with a slotted spoon and set aside, leaving the fat in the pan.

2. Sauté the vegetables: In the same skillet, add the onion, carrots, and celery. Cook until softened, about 5 minutes.

Stir in the garlic and tomato paste, cooking for another minute until fragrant.

3. Build the flavor: Return the lamb to the pan. Stir in Worcestershire sauce, Dijon mustard, thyme, rosemary, smoked paprika, salt, and pepper.

Sprinkle the flour over the mixture and stir to coat, cooking for 1-2 minutes.

4. Deglaze with Guinness: Pour in the Guinness, scraping up any browned bits from the bottom. Let it simmer for 2 minutes.

Add the beef broth and bring to a gentle simmer. Cook uncovered for 15-20 minutes, stirring occasionally, until thickened.

Stir in the frozen peas and remove from heat. Taste and adjust seasoning.

5. Assemble the pie: Preheat oven to 400°F (200°C). Transfer the filling to a pie dish or baking dish. Lay the puff pastry over the top, trimming any excess. Press the edges to seal and cut a few slits in the top for steam to escape. Brush with the beaten egg and sprinkle with flaky salt.

6. Bake: Bake for 25-30 minutes, until the pastry is golden brown and crispy.

7. Serve:Let the pie cool for 5-10 minutes before serving.

1. Prepare the Lamb:

Cut the American lamb shoulder into two large pieces to make it easier to handle. Use a skewer or paring knife to poke small holes all over the meat. This helps the brine work its magic.

2. Toast the Spices:

In a small, dry skillet, toast the juniper berries, bay leaves, coriander seeds, thyme, and peppercorns over medium heat for 2–3 minutes, stirring often. You want them fragrant, not scorched.

3. Make the Brine:

Dump the toasted spices into a large pot and add the water, kosher salt, sugar, garlic, sauerkraut brine, and ground cloves. Bring it all to a boil, let it bubble for 5 minutes, and then cool it completely.

4. Brine the Lamb:

Put the lamb into large zip-top bags or a non-reactive container, pour the cooled brine over, and make sure the lamb is fully submerged. Stick it in the fridge for 3–5 days, flipping the lamb daily so it absorbs all that flavor evenly.

5. Cook the Lamb:

Take the lamb out of the brine and rinse it under cold water to shake off excess salt. Strain the brine and rinse the spices—you’ll need those. Place the lamb and the rinsed spices into a large pot, cover it with fresh water, and bring to a boil. Drop the heat to medium-low and simmer for about 2 1/2 to 3 hours, until the lamb is fall-apart tender.

6. Rest and Slice:

Pull the lamb out of the pot and let it rest for 10 minutes. Once rested, slice the lamb thinly against the grain. Keep the slices warm in the cooking liquid.

7. Make the Russian dressing:

In a small bowl, mix together the mayo, ketchup, mustard, Worcestershire, and calabrian chili if using. Season with salt and pepper to taste. It’s tangy, it’s creamy—it’s everything this sandwich needs.

8. Assemble the Reubens:

Layer the rye bread with sliced lamb, Swiss cheese, sauerkraut, and a generous smear of that Russian dressing. Toast or grill the sandwiches until the bread is crisp and the cheese is gooey, then dive in.