Kohlrabi-Topped Shepherd's Pie

Ingredients

• 6 servings pepper black freshly ground
• 2 medium carrots peeled
• 0.8 teaspoon thyme dried
• 0.5 cup wine dry red
• 2 large egg yolk 
• 2 tablespoons flour all-purpose
• 2 medium garlic clove minced
• 1.5 pounds lamb 
• 4 pounds kohlrabi bulb green
• 6 servings kosher salt 
• 2 cups beef broth low-sodium
• 1 tablespoon olive oil 
• 1 cup peas frozen
• 2 tablespoons tomato paste 
• 6 tablespoons butter unsalted at room temperature ()
• 1 tablespoon worcestershire sauce 
• 1 medium onion yellow

Equipment

• food processor
• bowl
• oven
• wire rack
• pot
• baking pan
• wooden spoon
• slotted spoon
• dutch oven
• peeler

Directions

1. Heat the oven to 425°F and arrange a rack in the upper third.Trim the stem ends and any stalks or greens from the kohlrabies. Using a vegetable peeler, peel the skin and fibrous inner layer until you reach the white flesh.
2. Cut the flesh into 1-inch cubes and place in a large bowl.
3. Add the oil, salt, and pepper and toss to combine.
4. Heat the oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering.
5. Add the lamb, 1 teaspoon of the salt, and the measured pepper. Cook, using a wooden spoon to break up the lamb into small pieces, until the meat is completely cooked through and most of the moisture has evaporated, about 7 to 10 minutes.
6. Remove with a slotted spoon to a medium bowl; set aside.Reduce the heat to medium.
7. Add the carrots, onion, garlic, thyme, and remaining 1/2 teaspoon of salt to the pot. Season with pepper and cook, stirring occasionally, until the vegetables are softened and starting to brown, about 4 minutes. Return the lamb and any accumulated juices to the pot.
8. Add the tomato paste and stir to coat the lamb and vegetables. Cook, stirring occasionally, until the tomato paste is no longer raw-tasting, about 2 minutes.
9. Add the wine and cook, stirring occasionally, until it has completely evaporated, about 1 minute.
10. Sprinkle in the flour and cook, stirring occasionally, until it’s no longer raw-tasting, about 1 minute.
11. Place the roasted kohlrabi in the bowl of a food processor fitted with a blade attachment.
12. Add the butter and process until smooth, about 2 minutes. Taste and season with salt and pepper as needed.
13. Add the egg yolks and process until just incorporated; set aside.
14. Add the peas to the filling and stir to combine.
15. Transfer the filling to a 13-by-9-inch baking dish and spread it into an even layer.Drop the kohlrabi topping in large spoonfuls over the filling and spread it into an even layer.
16. Bake until the shepherd’s pie is bubbling and starting to brown around the edges, about 25 minutes.
17. Remove the dish to a wire rack and let it sit for 5 minutes before serving.