Skillet Shepherd’s Pie
This hearty casserole from northern Britain was typically made with Sunday night’s leftovers—remnants of the roast, vegetables, and mashed potatoes. We wanted an assertively flavored shepherd’s pie we could from scratch make any night of the week.
Why This Recipe Works
We chose ground lamb for our shepherd’s pie recipe so we wouldn’t have to spend any time trimming the meat, and sautéed it until just cooked. We drained all but 1 tablespoon of fat from the meat and used it to sauté our vegetables—carrots, onions, and garlic. Frozen peas were added just before baking for color and sweetness. Turning to the topping for our skillet shepherd’s pie recipe, we found that simple mashed potatoes crumbled and broke down while baking. We adjusted the crust by decreasing the amount of dairy and adding two egg yolks, which gave the mashed potatoes structure, texture, and a golden hue that complemented the deep brown of the stew underneath.
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