This version of Shepherd’s Pie calls for ground lamb, readily available in most supermarkets. If you have a tight relationship with your butcher, ask him or her to grind it fresh. By: Katie Workman, The Mom 100
- 3 large all-purpose potatoes, peeled and halved (about 2 pounds)
- Kosher salt to taste
- 1 1/2 pounds ground lamb
- 4 tablespoons (1/2 stick) unsalted butter, divided
- 1 cup chopped onion
- 1/2 cup chopped carrots
- 1/2 cup chopped celery
- 1/2 cup chopped fennel
- 1 teaspoon minced garlic
- 1/2 teaspoon dried thyme
- 2 tablespoons all-purpose flour
- 1 1/4 cups whole milk, divided
- 1/2 cup chicken broth
- 1/2 cup fresh or frozen corn
- 1/2 cup fresh or frozen peas
- Freshly ground black pepper to taste
- 1 teaspoon Worcestershire sauce
- 1/2 cup shredded Roth Organic Cheddar
- 1/2 cup shredded Roth Havarti
- Preheat oven to 400°F.
- Place potatoes in a medium-sized saucepan; add cold water to cover. Salt the water, then place over high heat until boiling. Lower heat to medium-high and continue to simmer, partially covered, until the potatoes are very tender, about 20 minutes. Drain.
- Meanwhile, spray a large skillet with nonstick cooking spray and heat over medium-high heat. Add the lamb and cook, stirring frequently to break up the meat, until brown and crumbly, about 5 minutes. Drain meat into a colander and carefully wipe out the skillet.
- Heat 2 tablespoons butter in the same large skillet over medium-high heat. When melted, sauté onion, carrots, fennel, garlic, and thyme for 4 to 5 minutes until the vegetables are lightly golden and tender. Add flour and stir until it coats the vegetables, about 1 minute. Stir in lamb, 1/2 cup of the milk and broth and cook until the liquid thickens and coats the mixture as a sauce, stirring occasionally, about 4 minutes. Stir in corn and peas, and season with salt and pepper. Add Worcestershire sauce and continue cooking until everything is well combined, about 3 minutes. Pour the mixture into a 9-inch deep dish pie pan.
- In the saucepan you used to cook the potatoes, heat remaining 3/4 cup milk and 2 tablespoons butter until barely simmering. Add potatoes back into the pan and mash. Stir in cheddar and Havarti until cheese is melted and incorporated. Season with salt and pepper.
- Spread mashed potatoes evenly over the lamb mixture. Use a spoon to make nice wavy peaks and valleys in the potatoes; the peaks will then get nicely browned and beautiful during baking.
- Bake 15 minutes until the top is set and browned. If you want the top a bit more browned you can run it under the broiler for a minute or two, but keep a close eye on it so it doesn’t burn. Remove from the oven and let sit for 5 to 10 minutes before serving.