Shepherd’s pie is hearty enough to easily feed a family, but elegant enough to be served on the fanciest of holidays—such as Easter dinner with the family.
2 tablespoons olive oil, divided
1 pound ground lamb
Sea salt and black pepper, to taste
1 cup chopped onion
½ cup chopped carrot
3 cloves garlic, chopped
2 teaspoons dried oregano
1 cup dry white wine
1 (28-ounce) can diced tomatoes
1 tablespoon tomato paste
1 cup frozen green peas
1 ½ pound gold potatoes, peeled, chopped
½ cup half-and-half
½ cup feta cheese
3 tablespoons butter
1) Preheat oven to 375°F.
2) Heat 1 tablespoon oil in a medium pot over medium. Season lamb with salt and pepper; add to pot and cook until browned, stirring, about 4 minutes. Remove from pot; set aside.
3) Add onion, carrot, garlic, and onion to pot; cook until softened, stirring, about 4 minutes. Add reserved lamb, wine, tomatoes, and tomato paste to pot. Bring to a boil over high heat; reduce to a simmer and cook, uncovered, 30 minutes. Add peas and simmer an additional 10 minutes, until stew is thickened and lamb is very tender.
4) Meanwhile, bring a large pot of salted water to a boil. Add potatoes and cook until soft, about 20 minutes. Drain and transfer potatoes to a large bowl. Add half-and-half, cheese, and butter; mash until just smooth.
5) Assemble the pie: Transfer stew filling to a 1 1/2-quart casserole dish. Spread potato topping evenly over. Bake until golden and puffy, about 30 minutes. Remove from oven, cool 10 minutes, and serve.
See also: Lamb Recipes.