EFK Cast-Iron Shepherd's Pie
Savory lamb, vegetables, herbs, and gravy under a browned mashed-potato crust, all finished in one oven-safe skillet. The filling stays rich without becoming soupy.
Ingredients
2 1/2 pounds Yukon Gold or russet potatoes, peeled and cut into chunks
6 tablespoons unsalted butter, divided
1/2 cup whole milk or half-and-half, warmed
1/2 cup shredded sharp cheddar, optional
1 1/2 teaspoons kosher salt, divided
3/4 teaspoon black pepper, divided
1 tablespoon olive oil
2 pounds ground lamb
1 large yellow onion, diced
2 carrots, diced
2 celery ribs, diced
3 garlic cloves, minced
2 tablespoons tomato paste
2 tablespoons all-purpose flour
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon chopped fresh rosemary
1 1/2 cups low-sodium beef stock
1 cup frozen peas
Directions
1. Heat the oven to 400°F. Boil potatoes in salted water until very tender, 15 to 20 minutes. Drain well, mash with 4 tablespoons butter and warm milk, then season with salt and pepper. Fold in cheddar if using.
2. Heat oil in a 12-inch oven-safe skillet over medium-high. Brown lamb, breaking it into crumbles, until no pink remains. Drain excess fat if needed.
3. Add onion, carrots, and celery; cook 6 to 8 minutes. Stir in garlic, tomato paste, flour, Worcestershire, thyme, and rosemary; cook 1 minute.
4. Stir in stock and simmer until thick enough to coat the meat and vegetables, 5 to 7 minutes. Stir in peas. Taste and adjust seasoning. The ground lamb must reach 160°F.
5. Spread mashed potatoes over the filling and dot with remaining 2 tablespoons butter. Bake 20 to 25 minutes until bubbling and browned; broil briefly if a deeper crust is desired. Rest 10 minutes before serving.