Ingredients:

  • 1 lb lean ground lamb
  • 2 tbsp olive oil
  • 1 medium onion, finely diced
  • 2 medium carrots, diced into small cubes
  • 1 medium parsnip, diced into small cubes
  • 2 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1/2 cup unsweetened grape juice
  • 1 1/2 cups low-sodium beef broth
  • 1 tsp dried thyme
  • 1 cup frozen peas
  • 2 lbs Yukon Gold potatoes, peeled and cubed
  • 1/4 cup plain Greek yogurt
  • 2 tbsp unsalted butter, melted
  • 1/4 cup reserved potato cooking water
  • 1/2 tsp garlic powder
  • 1/2 cup grated Parmesan cheese

Instructions:

  1. Heat 2 tbsp olive oil in a 12-inch cast iron skillet over medium-high heat. Add 1 lb lean ground lamb, browning until it reaches a deep mahogany color and an internal temperature of 160°F (71°C). Drain excess fat.
  2. Stir in 1 finely diced medium onion, 2 diced medium carrots, and 1 diced medium parsnip. Sauté for 6–8 minutes until the vegetables soften and the onions become translucent.
  3. Add 2 minced cloves of garlic and 2 tbsp tomato paste, stirring constantly for 2 minutes until the paste darkens and smells nutty.
  4. Deglaze the pan by pouring in 1/2 cup unsweetened grape juice, scraping the brown bits from the bottom of the pan.
  5. Stir in 1 1/2 cups low-sodium beef broth and 1 tsp dried thyme. Lower the heat and simmer uncovered for 15–20 minutes until the liquid reduces by a third and creates a thick, glossy gravy.
  6. Fold in 1 cup frozen peas during the last 2 minutes of simmering.
  7. While the filling simmers, place 2 lbs cubed Yukon Gold potatoes in a pot of salted water. Bring to a boil and cook for 15–20 minutes until fork-tender.
  8. Before draining the potatoes, reserve 1/4 cup of the starchy cooking water.
  9. Mash the potatoes thoroughly, then stir in 1/4 cup plain Greek yogurt, 2 tbsp melted unsalted butter, 1/2 tsp garlic powder, and the reserved 1/4 cup potato cooking water until the texture is smooth and airy.
  10. Spread the lamb and vegetable mixture evenly across the bottom of the casserole dish.
  11. Spoon the mashed potatoes over the top, using a fork to create peaks and ridges across the surface.
  12. Dust the top with 1/2 cup grated Parmesan cheese.
  13. Bake at 400°F (200°C) for 25 minutes.
  14. Turn on the broiler for the final 2–3 minutes until the peaks are golden-brown and the edges are bubbling.