Skillet Shepherd's Pie with Root Veggies & Peas

Is there anything cozier than a lamb pie? Maybe not, but you don’t have to braise the day away. Grass-fed ground meat and mashed potatoes make it easy to assemble.

What You Get

Mashed potatoes 

Grated Parmesan cheese 

Ground lamb 

Rutabaga 

Rosemary 

Mirepoix 

Tomato paste 

Worcestershire sauce 

Chicken broth 

Frozen peas 

What You’ll Need

Vegetable oil

Salt and freshly ground pepper

Makes 4 servings

Active Time: 25 minutes 

Total Time: 45 minutes 

Step 1

Preheat the oven to 400°F. In a small bowl, mix together the mashed potatoes and ¼ cup of the Parmesan.

Step 2

Drain the ground lamb. Trim and dice the rutabaga into ½-inch pieces (you should have about 2 cups; reserve any extra for another use). Mince 1 tablespoon of fresh rosemary leaves.

Step 3

In a large cast-iron skillet or ovenproof sauté pan over medium-high heat, warm 1 tablespoon vegetable oil. Add the lamb, season with salt and pepper, and cook until browned, about 5 minutes, stirring frequently to break up the meat.

Step 4

Add the mirepoix and cook until the vegetables begin to soften, 4 to 5 minutes. Add the rutabaga and rosemary and cook until slightly tender, 3 to 5 minutes. Add 2 heaping tablespoons tomato paste, 3 tablespoons Worcestershire sauce, and 1 cup chicken broth, stirring to scrape up any browned bits from the bottom of the pan. Bring to a simmer, and cook until the liquid has reduced by about half, 5 to 8 minutes. Stir in half of the frozen peas. Season with salt and pepper to taste.

Step 5

Press the pie filling down flat in the pan. Add the mashed potatoes on top, spreading evenly and scoring with a fork to create lots of ridges. Sprinkle ¼ cup of the remaining Parmesan on top. Transfer to the oven and bake until golden and bubbling, 20 minutes.

Step 6

Scoop the shepherd’s pie into bowls, grind with pepper, and serve warm.