SERVES 4 to 6
TOTAL TIME: 35 minutes
We prefer the authentic flavor of ground lamb here, but 90 percent lean ground beef or ground turkey can be substituted. Look for premade mashed potatoes in either the hot prepared food section or the refrigerated section of the supermarket. If your skillet is not ovensafe, transfer the casserole to a shallow 2-quart casserole dish before smoothing the mashed potatoes over the top and broiling.
|
1 |
tablespoon vegetable oil |
|
1½ |
pounds ground lamb |
|
1 |
onion, chopped fine |
|
2 |
garlic cloves, minced |
|
¼ |
cup all-purpose flour |
|
1 |
tablespoon tomato paste |
|
2 |
cups low-sodium chicken broth |
|
1½ |
teaspoons minced fresh thyme or ½ teaspoon dried |
|
2 |
teaspoons Worcestershire sauce |
|
4 |
cups mashed potatoes |
|
Salt and pepper |
|
|
2 |
cups frozen peas and carrots, thawed |
1. Adjust oven rack 6 inches from broiler element and heat broiler. Heat oil in 12-inch ovensafe skillet over medium heat until shimmering. Add lamb and onion and cook, breaking up meat with wooden spoon, until meat is no longer pink, about 5 minutes.
2. Stir in garlic and cook until fragrant, about 30 seconds. Stir in flour and tomato paste and cook until incorporated, about 1 minute. Gradually whisk in broth, thyme, and Worcestershire, scraping up any browned bits and smoothing out any lumps. Simmer until sauce has thickened, 3 to 5 minutes.
3. Meanwhile, microwave mashed potatoes in covered bowl until hot and softened, about 3 minutes; season with salt and pepper to taste.
4. Off heat, stir peas and carrots into skillet. Season filling with salt and pepper to taste, and smooth into even layer. Dollop hot potatoes evenly over filling, then spread into even layer, covering filling completely and anchoring potatoes to sides of skillet. Broil until top is golden brown, about 5 minutes. Let cool slightly and serve.