Lamb and White Bean Shepherd’s Pie

Lamb and white bean shepherd’s pie combines savory vegetables and broth-simmered filling beneath creamy mashed potatoes in an easy baked casserole.

Prep: 15 min · Cook: 35 min · Yield: 6 · Method: Oven

Ingredients

• 1 lb ground lamb
• 1 cup white beans
• 1 medium carrot
• 0.5 medium yellow onion
• 1 cup beef broth
• 1 tablespoon olive oil
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 3 cups mashed potatoes

Cooking instructions

1. Heat the oven to 425°F. Heat the olive oil in a large oven-safe skillet over medium-high heat. (about 5 min) — 425°F oven; medium-high stovetop
2. Add the onion and carrot to the skillet and sauté until the onion softens, about 4 minutes. (about 4 min) — Medium-high heat
3. Add the ground lamb, salt, and pepper. Cook, breaking it apart, until browned and the center reaches 160°F, about 7 minutes. (about 7 min) — 160°F internal temperature
4. Stir in the white beans and broth. Simmer until the liquid thickens slightly, about 8 minutes. (about 8 min) — Medium heat
5. Spread the mashed potatoes evenly over the lamb mixture, leaving the skillet uncovered. (about 2 min)
6. Bake until the potato topping is hot and browned in spots, about 10 minutes. Rest for 5 minutes before serving. (about 15 min) — 425°F