Dutch Oven Shepherd's Pie

With the cooler weather, Freddie & I have both been craving "comfort foods".  I had checked out this cookbook at the library (one of my favorite genres!) & found the Shepherd's Pie recipe.  I remember my mother making this often after Sundays when we had leftover mashed potatoes.  Believe it or not, when I was sick in my first trimester, this was my only dinner request from my mother-in-law.  So, we have fallen in love with this recipe & it's becoming a weekly dinner.  We have tried both lamb & beef.  Though we love lamb, we actually prefer the beef here.

Dutch Oven Shepherd's Pie
Serves 6 to 8
Adapted from Cook's Illustrated

TOPPING:
2 pounds russet potatoes (about 4 medium), peeled & cubed
6 tablespoons (3/4 stick) butter, softened
1/4 cup whole milk, warmed
Ground black pepper
2 large egg yolks

FILLING:
2 pounds ground lamb or beef
1 tablespoon butter
2 medium onions, minced
2 carrots, peeled & cut into 1/4-inch pieces
2 medium garlic cloves, minced
2 teaspoons minced fresh thyme (or 1/2 tsp dried)
1/3 cup all-purpose flour
1 tablespoon tomato paste
3 cups low-sodium chicken broth
2 teaspoons Worcestershire sauce
1 cup frozen peas
Salt & ground black pepper

FOR THE TOPPING: Heat oven to 400F. Put potatoes & 1/2 teaspoon salt in a large pan & add water to cover. Bring to a boil then reduce to a gentle simmer & cook until the potatoes are tender when pierced with a knife, 15-20 minutes. Prepare filling while waiting.

Drain the potatoes well, return them to the pot over low heat & mash thoroughly with a potato masher. Off the heat, fold in the butter until melted, then stir in the warm milk & season with salt & pepper to taste. Stir in the yolks.

FOR THE FILLING: Cook the meat in a Dutch oven over medium heat, breaking it up with a wooden spoon, until no longer pink. Drain through a strainer, discarding the juice & fat. Let sit.

Add the butter, onions & carrots to the Dutch oven & cook over medium heat until softened, 5 to 7 minutes. Stir in the garlic & thyme and cook until fragrant, about 30 seconds. Stir in the flour & tomato paste & cook for 1 minute. Gradually whisk in the broth & Worcestershire sauce, scraping up any browned bits & smoothing out any lumps. Bring to a simmer & cook until thickened, 3 to 5 minutes.

Off the heat, stir in the drained meat & peas, season with salt & pepper to taste & smooth the filling into an even layer. Dollop the potato topping over the filling, then spread it into an even layer, covering the filling completely & anchoring the potatoes to the sides of the pot.

Bake until the top is light golden, 20 to 25 minutes (takes less time if all ingredients are hot). Let cool for 10 minutes before serving.