Irish shepherd's pie

Heat olive oil and butter in a Dutch oven on medium; add diced onion and ground lamb and break it up with a wooden spoon.

Cook until the liquid evaporates and the lamb browns and leaves a fond, about 10 minutes.

Add a big spoon of flour and cook 3 to 4 minutes; meanwhile add salt, pepper, rosemary, paprika, cinnamon, ketchup and garlic.

Add water, stir, and cook 5 to 6 minutes until very thick; turn off the heat.

Stir in frozen peas and carrots; spread into a 9 by 13 baking dish and smooth with a spatula.

Boil the Yukon gold potatoes in salted water until tender; drain thoroughly.

Mash with butter, cayenne, salt, cream cheese and Irish cheddar; stir in the egg yolk beaten with milk.

Dollop the potato over the meat, spread with a fork and texture the top.

Bake at 375 for 25 to 30 minutes until crusted and bubbling at the edges; rest at least 15 minutes.