Name: EFK Cast-Iron Shepherd's Pie
Prep time: 30 min
Cook time: 55 min
Total time: 85 min
Yield: 8 servings
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.

Equipment

12-inch oven-safe cast-iron skillet; BlueStar range and oven; large saucepan; potato masher; Wüsthof IKON Chef’s Knife; Asahi Hi-Soft cutting board; instant-read thermometer

Food safety & storage

Cook ground lamb to 160°F. The finished casserole should be hot and bubbling. Refrigerate leftovers within 2 hours, use within 3 to 4 days, and reheat to 165°F.

EFK Cast-Iron Shepherd's Pie

Ingredients

Directions

Equipment

Food safety & storage

Keep something good cooking.