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Shepherd's Pie in a Cast Iron Pan - Adam Ragusea
Ingredients
  • 2 lb (907g) ground lamb
  • 3 to 4 carrots
  • 1 large onion
  • Half a bottle (3 cups, 375mL) white wine
  • 2 teaspoons dried thyme
  • 1 teaspoon dried sage
  • 1 teaspoon garlic powder
  • ½ cup (118mL) Worcestershire sauce
  • ¼ cup (60mL) tomato paste
  • ¼ (30g) flour (use more if you want your filling more solid)
  • water or stock
  • salt
  • pepper
  • a stock cube, or a spoonful of stock concentrate (like Better Than Bouillon), or a few ice cubes of homemade demi-glace from this recipe: youtu.be/IERauv-k5wo
  • fresh rosemary (very optional)
  • 10 oz bag (280g) frozen peas
  • 2 lb floury potatoes
  • 1 stick (4 oz, 110g) butter
  • milk
  • 2 egg yolks
  • 2 oz (50g) cheddar cheese
  • salt
  • chives (very optional)
Steps
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