Skillet shepherd’s pie recipe

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In the north of England and Scotland, where Sunday’s roast was mutton or lamb, Monday’s supper of leftovers was often a “shepherd’s pie” a dish of chopped-up leftover roast, gravy, and vegetables with a topping of mashed potatoes, or sometimes pastry. It’s rare that any of us have leftover mutton, but a shepherd’s pie remains a homey favorite. Topped with buttermilk mashed potatoes, this version gives you a choice of ground lamb, beef, or turkey and tucks in plenty of vegetables.

  • Yield: 4 to 5 Servings


  • 1½ pounds baking potatoes, peeled and sliced
  • 1 tablespoon extra-virgin olive oil
  • 1 pound ground lamb, beef, or turkey
  • 1 leek, trimmed and sliced
  • 1 carrot, diced
  • 1 medium-sized zucchini, diced
  • 3 cloves garlic, minced
  • 1 cup fresh or frozen corn kernels
  • 1 cup beef broth or chicken broth
  • 1 tablespoon tomato paste
  • 1 tablespoon cornstarch
  • ½ teaspoon dried rosemary
  • ½ teaspoon dried thyme
  • Salt and freshly ground black pepper
  • 1 cup buttermilk
  • 1 tablespoon butter
How to Make It
  1. Combine the potatoes with salted water to cover in a medium saucepan and bring to a boil. Boil until tender, 10 to 15 minutes. Drain and set aside.
  2. Heat the oil in a large ovenproof skillet over medium-high heat. Sauté the lamb in the oil until the lamb is mostly browned, about 5 minutes. Add the leek and carrot and sauté for 2 to 3 minutes, until the leek is limp. Add the zucchini and garlic and sauté for another minute. Stir in the corn and reduce the heat to low.
  3. Mix together the broth, tomato paste, cornstarch, rosemary, and thyme in a small bowl. Stir into the skillet. Increase the heat to medium-high and cook, stirring frequently, until the mixture thickens, 1 to 2 minutes. Cook for another minute, then remove from the heat. Season to taste with salt and pepper.
  4. Preheat the broiler.
  5. Rice or mash the cooked potatoes in a medium bowl. Whip in the buttermilk and butter. Season to taste with salt and pepper.
  6. Spoon the mashed potatoes over the lamb mixture in the skillet, smoothing the top. Place under the broiler and broil until browned on top, 5 to 8 minutes. Let stand for 5 minutes before serving.

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