Ingredients:

  • 1.5 lbs lean ground lamb
  • 1 medium yellow onion, finely diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 cup low-sodium beef broth
  • 1/2 cup dry red wine
  • 1 cup frozen peas
  • 1 tsp dried rosemary, crushed
  • 1 tbsp olive oil
  • salt to taste
  • black pepper to taste
  • 2 lbs Yukon Gold potatoes, peeled and cubed
  • 1/2 cup plain Greek yogurt
  • 1/4 cup skim milk
  • 2 tbsp unsalted butter, melted
  • 1/2 tsp garlic powder

Instructions:

  1. Heat olive oil in a cast iron skillet or oven-proof Dutch oven over medium-high heat. Add the lamb in two batches to avoid crowding and cook until deeply browned with a mahogany-colored crust. Remove meat and set aside.
  2. In the same pan, add the diced onion, carrots, and celery. Cook for 5–7 minutes until the onions are translucent and the vegetables have softened.
  3. Stir in the minced garlic and rosemary, cooking for about 60 seconds until fragrant.
  4. Stir in the tomato paste and cook for 2 minutes until it reaches a deep rust color.
  5. Deglaze the pan by pouring in the red wine (or additional broth), scraping the bottom to release the browned bits.
  6. Simmer the filling until the sauce reduces and is thick enough to coat the back of a spoon. Stir the seared lamb and frozen peas back into the mixture.
  7. Boil the cubed potatoes until tender. Drain and process through a potato ricer or masher. Mix in the Greek yogurt, skim milk, melted butter, and garlic powder until velvety.
  8. Spread the potato mash evenly over the lamb filling, smoothing the top with a fork.
  9. Bake in the oven until the potato crown is golden-brown and the filling is bubbling.