Skillet Shepherd's Pie

Name: Skillet Shepherd's Pie
Ingredients: 1 1/2 pounds, russet potatoes (about 3 medium), peeled and cut into 1-inch pieces; 4 tablespoons (1/2 stick), unsalted butter, softened; 1/2 cup, whole milk, warmed; 2 , large egg yolks; , Salt and ground black pepper; 1 1/2 pounds, ground lamb; 1 , medium onion, minced; 2 , medium carrots, peeled and cut crosswise 1/2 inch thick; , Salt; 2 , medium garlic cloves, minced or pressed through a garlic press (about 2 teaspoons); 1/4 cup, unbleached all-purpose flour; 1 tablespoon, tomato paste; 2 cups, low-sodium chicken broth; 1 1/2 teaspoons, minced fresh thyme, or 1/2 teaspoon dried; 2 teaspoons, Worcestershire sauce; 1 cup, frozen peas; , Ground black pepper

Main Courses
Lamb
Potatoes

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.

SERVES 4

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