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Shepherd's Pie
5 cups peeled potatoes (about 5 medium russets) cubed to ½-inch thickness
1 ½ cups water
One pound ground lamb (or very lean beef for "cottage pie")
½ cup diced onion
1 cup diced celery
1 large garlic clove, minced (about 1 tbsp)
½ cup diced carrots
2 tsp. kosher salt, divided
½ cup tomato sauce
4 tbsp olive oil, divided
1 cup rice milk, or soy milk
Bring the potatoes and the water to a rolling boil in a 10-inch pan, and cover tightly. Continue boiling covered, for 8 minutes.
Meanwhile, over medium to medium-high heat, heat 2 tbsp of the olive oil in a (10-inch) cast iron skillet. Add in the chopped vegetables and garlic, along with 1 tsp of the kosher salt. Cook for about 6 minutes, stirring frequently.
Add the ground lamb into the skillet with the vegetables, and stir well to combine, breaking up the lamb as you stir. Cook for an additional 8 minutes, or until lamb is no longer pink.
Drain the liquid from the potatoes, once they've finished cooking, into a mixing bowl. You should have roughly a cup remaining. Stir in the tomato sauce, and add this into the skillet. Stir, cover, and reduce heat to low. Simmer for 5 more minutes while covered.
While this is simmering, add the remaining 1 tsp of kosher salt, the other 2 tbsp. of olive oil, and 1 cup rice milk into the potatoes. Mash the potatoes, mixing well as you go.
Carefully pour the meat and vegetables into a heavy baking dish. Spoon the mashed potatoes over the top, and spread evenly, creating "peeks" for better browning.
Place the pie under high broiler heat, and broil until the potatoes are nice and brown, and have formed a light crust. Watch closely, oven temperatures vary.
Allow the pie to sit for a few minutes before serving.
This recipe serves around 6 people.
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