Makes: 8 servings
A cast iron pan is a perfect way to cook shepherd's pie. It's a great way to saute the meat and spices to form the base, and then you can spread the potatoes right into the pan and put the whole thing into the oven. It's also a great presentation for the dish. Lamb is the traditional choice for shepherd's pie, but beef also works well.
ground lamb (or beef)
chopped rosemary (or 2tsp dried)
chopped oregano (or 1tsp dried)
1 14 oz
can crushed tomatoes
idaho potatoes, peeled
salt and pepper
Heat the olive oil in a 12 inch cast iron pan on medium heat, add the carrots and onions, and cook until softened, about 5 minutes.
increase the heat to medium/high, crumble the ground meat into the pan, break up any big pieces, and cook until it loses its pink color, about 5 minutes.
Add all of the spices and stir to mix: rosemary, oregano, cumin, paprika, mustard.
Add the red wine, and let it cook for five minutes.
Add the crushed tomatoes, season with salt and pepper to taste, and let simmer on low for 20 minutes. The meat should not dry out. Once this step is done, remove from the heat.
Start the potatoes by chopping them into 2-3 pieces each, and put them in a pot of lightly salted water so they're just covered with water. Cook on high for about 15 minutes, then pour into a colander.
Mash the potatoes in a bowl with a ricer, masher, or fork. Add the butter and cream, and stir to incorporate. Season with salt and pepper to taste.
Pre-heat the oven to 375. Spread the potatoes with the back of a spoon over the top of the meat in the pan. Place the pan in the oven for 30 minutes, remove, and enjoy.
A dab of HP sauce is a great addition.