Shepherd's Pie
6
1.5 hours
1 hours
Entree, Main Meal
This dish is the ultimate comfort food and is a simple dish! Shepherd's Pie is a crowd-pleasing dish with a relatively simple grocery list! The ingredients are traditionally ground lamb, frozen carrots, frozen peas, mashed potatoes, cheese, and seasoning you most likely already have. That is pretty much it! This dish is excellent to make for a family dinner or even as a meal prep!
Ingredients
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No. 10 Lancaster skillet or similar 12" pan
Mixing bowl
Cutting board
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1 Tbsp olive oil
1 Tbsp butter
1.5 lbs. lamb
1 medium onion
1/4 C flour
2 tsp minced rosemary
1 tsp paprika
1/8 tsp cinnamon
Dash of nutmeg
Dash of cayenne
2 large cloves of garlic
2 1/2 tsp ketchup
1 tsp Kosher Salt
Fresh black pepper to taste
1 3/4 C water
1 (12oz) package of frozen peas/carrot mix or 6oz each of frozen peas and carrots
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2 lbs. white potatoes, peeled and halved
1 Tbsp butter
3 Tbsp cream cheese
2 Tbsp sour cream
1 egg yolk
2 Tbsp milk
6 oz of sharp cheddar cheese
Dash of cayenne
Salt and Pepper to taste
Directions
Preheat the oven to 375 degrees F. Heat the skillet to medium-high heat and add olive oil and butter. Sauté onions until fragrant, about 3 minutes. Stir in the ground lamb and brown the meat. Break up the lamb into small pieces but be careful not to over stir since this will release a lot of its juices.
Once the meat has browned, sprinkle in the flour and stir until mixed. Add salt, black pepper, fresh rosemary, paprika, cinnamon, nutmeg, ketchup, and garlic—Cook for about 3 minutes, or until garlic is fragrant.
Add water and scrape any browning off of the bottom of the skillet. Reduce heat to medium-low and allow to cook for 5-6 minutes. Let simmer and allow the mixture to thicken.
Add in carrots and peas and mix until combined. Remove the skillet from the heat.
Place potatoes in a large pot, and cover with cold water till the water is 1 inch above the potatoes. Add a generous amount of salt and turn to high heat until the water comes to a boil. Boil potatoes for 10-12 minutes or until a knife can be inserted into a potato with almost no resistance. Carefully drain out all of the water.
Add butter, cream cheese, sour cream, cheddar cheese, and cayenne pepper to potatoes and mash until potatoes are combined and smooth in texture—season to taste with salt and pepper.
Whisk together the egg yolk and milk in a small bowl. Stir the mixture into the potatoes and incorporate.
Even out the lamp mixture in your cast iron pan and top with mashed potatoes. Evenly spread out potatoes to cover the entire skillet.
Place in the preheated oven for 25-30 minutes. Edges should be golden brown and bubbling. Top with some fresh rosemary, serve and enjoy!
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For this version, we’re keeping things classic: a simple, lightly sweetened pancake cooked in butter on the Lancaster No. 8 Griddle, then topped with a warm berry compote made with fresh lemon and a touch of vanilla.
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This is a classic cherry pie at heart: a buttery, flaky crust, plenty of juicy cherries, and a sweet-tart filling that bubbles into the crust as it bakes. The little twist is a splash of red wine in the filling, it doesn't overpower the cherries, but adds a subtle richness and brings out their deeper, almost jammy flavor. Baked in cast iron, the crust turns beautifully golden and crisp while the filling bubbles around the edges.
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