Skillet Shepherd's Pie with Lamb, Carrots and Peas
- Total
- 59 min
- Active
- 15 min
- Serves
- 4
- Level
- moderate
This is shepherd's pie in the strict sense — ground lamb, not beef — built in one oven-safe skillet so the potato goes straight from pan to broiler. The potatoes boil and mash in the same pan before the lamb ever touches it, so there is only one thing to wash.
Ingredients
Method
-
Put the diced potatoes in the skillet with cold water to cover by an inch and 1 teaspoon of the salt. Bring to a boil over high heat, then reduce to a simmer and cook until a fork slides in easily.
15 min -
Drain off most of the water, letting the last bit cook away over low heat. Mash the potatoes right in the pan with 3 tablespoons of the butter and the warm milk. Season with salt and pepper, scrape into a bowl, and set aside.
3 min -
Wipe the skillet dry and set it over medium-high heat. Add the lamb and cook, breaking it up with a spoon, until browned, about 6 minutes. Transfer the lamb to a plate, leaving the fat behind.
6 min -
Add the onion and carrots to the fat in the pan and cook over medium heat until the onion softens, about 5 minutes. Stir in the garlic and cook until fragrant, 30 seconds.
5 min -
Stir in the tomato paste and flour and cook for 1 minute, coating the vegetables. Pour in the stock and Worcestershire sauce, scraping up anything stuck to the pan.
2 min -
Return the lamb to the pan, add the thyme, and simmer until the sauce thickens enough to coat the back of a spoon, about 5 minutes. Stir in the peas and the remaining salt and pepper to taste, then remove from the heat.
5 min -
Heat the broiler. Spoon the mashed potato over the filling in an even layer, right to the edges of the pan, and drag a fork across the top to make ridges. Dot with the remaining 1 tablespoon of butter.
2 min -
Broil until the potato is golden brown in spots, 5 to 7 minutes, watching closely so it doesn't scorch. Let it sit for 5 minutes before serving.
6 min
Substitutions
- Ground lamb — Ground beef works too — that makes it a cottage pie in the strict sense, but it cooks the same way and tastes just as good.
- Yukon Gold potatoes — Russets work too; they mash a little drier, so add an extra splash of milk.
- Worcestershire sauce — Soy sauce in the same amount gives a similar savoury depth.
- Fresh thyme — Use half the amount dried, stirred in with the tomato paste so it has time to bloom.
Storing leftovers
Keeps covered in the fridge for up to four days. Reheat covered in a 350°F (175°C) oven for about 20 minutes, or in the microwave until hot throughout. It also freezes well, baked or not; thaw overnight in the fridge before reheating.
Questions
Can I assemble this ahead and bake it later?
Yes. Build the pie up to the point of broiling, cover, and refrigerate for up to a day. Bake at 400°F (200°C) for 25 minutes to heat through, then broil for the last few minutes to brown the top.
Why ground lamb instead of beef?
Lamb is the traditional base for shepherd's pie — a beef version is technically a cottage pie. Lamb's stronger flavour stands up well to the carrots and thyme, but beef is a fine swap.
Why won't my potato topping brown evenly under the broiler?
The mash is probably too wet, which steams instead of browning. Cook off any extra water before mashing, and smooth the top evenly so no thin spots scorch before the thick ones colour.
What if my oven's broiler is weak or I don't have one?
Bake at 450°F (230°C) on the top rack for 10 to 15 minutes instead, until the potato is golden.