Ingredients:

  • 2 lbs ground lamb
  • 2 tbsp unsalted butter
  • 2 medium carrots, finely diced
  • 1 large yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 tbsp all-purpose flour
  • 2 tbsp tomato paste
  • 1 cup low-sodium beef broth
  • 2 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 cup frozen peas
  • salt to taste
  • black pepper to taste
  • 2.5 lbs Yukon Gold potatoes, peeled and cubed
  • 1/2 cup unsalted butter, chilled and cubed
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • 1 tsp salt

Instructions:

  1. Heat a 12-inch cast iron skillet over medium-high heat. Add the ground lamb in two batches, cooking until the meat is deeply browned and crisp. Remove the meat with a slotted spoon, leaving the rendered fat in the pan.
  2. Add butter to the meat drippings. Sauté the diced onions and carrots until softened and translucent, approximately 5-7 minutes.
  3. Stir in the minced garlic and tomato paste, cooking for 2 minutes until the paste turns a dark brick red.
  4. Sprinkle in the all-purpose flour and stir constantly for 1 minute to cook out the raw flour taste.
  5. Slowly whisk in the beef broth and Worcestershire sauce, scraping the bottom of the pan to release the browned bits (fond).
  6. Return the browned lamb and dried thyme to the pan, simmering until the sauce reduces to a thick, glossy glaze.
  7. Stir in the frozen peas and season with salt and black pepper.
  8. Boil the cubed Yukon Gold potatoes in salted water until tender. Drain and process through a potato ricer or food mill for a smooth texture.
  9. Incorporate chilled cubed butter into the potatoes, followed by heavy cream and grated Parmesan cheese, stirring until velvety.
  10. Transfer the meat filling to a 9x9 inch baking dish. Spread the potato mash evenly over the top, creating peaks with a fork.
  11. Bake at 400°F (200°C) for 20-25 minutes until the potato topping is scorched-gold and the filling is bubbling.