Ground lamb is the traditional meat used in shepherd’s pie. Feel free to use ground beef instead.
Fun fact: If you make the swap out, it’s now called cottage pie.
- Serves 4 to 6
- Active time 20 minutes
- Total time 55 minutes
- 2½ lb. Yukon Gold potatoes, peeled and cut into chunks
- ¾ cup whole milk, warmed
- ¼ cup salted butter
- Salt and freshly ground pepper
- 2 lb. MOINK ground lamb
- 1 yellow onion, chopped
- 2 cloves garlic, minced
- 1 (14.5-oz.) can beef broth
- 1 Tbsp. Worcestershire sauce
- 1 Tbsp. soy sauce
- 1 Tbsp. tomato paste
- 3 Tbsp. all-purpose flour
- 1 (12-oz.) pkg. frozen peas and carrots
- Preheat the oven to 400°F. Bring the potatoes and salted water to cover to a boil. Boil 15 minutes or until fork tender. Drain the potatoes and return to the pot. Add the warm milk and butter. Mash with a potato masher or hand mixer to desired consistency. Season with salt and pepper to taste.
- While the potatoes cook, brown the lamb with the onion and garlic in a large oven-proof skillet over medium-high heat. Drain the lamb and return to the skillet. Whisk together the beef broth, Worcestershire sauce, soy sauce, tomato paste, flour, and ½ teaspoon each salt and pepper. Add to the skillet with the lamb. Stir in the peas and carrots. Bring the mixture to a boil and simmer 5 minutes or until the sauce is thickened. Season with additional salt and pepper if needed.
- Spoon the mashed potatoes on top of the lamb mixture and spread to cover completely. Bake for 30 minutes or until the edges are bubbly. Increase the oven temperature to broil. Broil 5 minutes to brown the top, if desired.
Save those leftover holiday mashed potatoes to speed up your prep work for this skillet meal. Or, change it up and use sweet potatoes instead.
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