Skillet Shepherd's Pie
(Food For Thought)


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Ingredients

Flour for dusting lamb
Olive oil for sauteing
1 lb Beef meat (cut into 1" cubes)
2 cups Onions (diced)
2 Large carrots (diced into 1/2-inch cubes)
3/4 cup Dry white wine
2 cups Beef broth
8 cloves Garlic (minced)
1 1/2 cups Fresh or frozen peas
1 tbs Fresh oregano (chopped)
1 tbs Fresh thyme (chopped)
28 ounce Whole stewed tomatoes in juice
2 1/2 lbs Russet potatoes (1" cubes)
1 1/2 tbs Butter
1 tbs Extra virgin olive oil
2 cloves Garlic (minced)
1/2 cup Milk
1 cup Leelanau Raclette cheese (grated)

Instructions

Heat 12-inch cast-iron skillet with 2 to 3 tablespoons olive oil over medium-high heat. Season lamb with salt and toss with flour. Shake off excess and sauté lamb in hot oil until browned. As lamb browns, remove from pan into a bowl. Reheat pan with more oil, add onions and carrots and sauté until onions brown. Pour in wine and bring to a boil, gently scraping up caramelized bits on bottom of pan. When wine has evaporated add broth, garlic, peas, oregano, thyme, lamb and tomato juice from can. Tear each whole tomato into large chunks and stir in. Cover and simmer stew 1 hour. Uncover and continue to simmer until lamb is tender and gravy thickens, about 45 minutes. Season stew with salt and pepper and turn off heat. (You can make this a few days in advance and hold in the refrigerator.) Pre-heat oven to 375 degrees. Cook potatoes in a large pot of salted boiling water until tender, about 15 minutes. Drain, rinse and return potatoes to pot and heat just until excess water evaporates. Meanwhile, melt butter and oil in medium saucepan over medium-high heat. Add garlic and sauté until fragrant, about 1 minute. Add milk and bring to simmer. Pour milk into potatoes and season with salt and pepper. Mash potatoes just until smooth. Drop heaping tablespoon-size dollops of potatoes over filling. They should cover the whole skillet. Sprinkle grated cheese evenly over the top, letting it fall into some of the spaces between the dollops. Gently flatten out the tops of the dollops with a rubber spatula, keeping some cheese on top and some buried in the mashed potatoes. Bake in oven until hot, bubbly and potatoes are golden, about 35 minutes.
 
 
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