Green Chile Shepherd's Pie with Corn Topping

Instructions

1. 1

   Prepare the Cheesy Mashed Potato Topping

   • Place the cubed potatoes in a large pot and cover with cold water by at least an inch. Add 1 tsp of salt for boiling.
   • Bring to a boil over high heat, then reduce heat to medium and simmer for 15-20 minutes, until the potatoes are very tender when pierced with a fork.
   • Drain the potatoes completely and return them to the hot, empty pot for 1 minute to steam dry.
   • Mash the potatoes until smooth using a potato masher or ricer. Add the butter, warm milk, 3/4 cup of the shredded cheese, 1/2 tsp salt, and 1/2 tsp black pepper.
   • Stir gently until the butter and cheese are melted and everything is well combined. Avoid overmixing. Set aside.
2. 2

   Cook the Lamb and Vegetables

   • Preheat your oven to 400°F (200°C).
   • Heat the olive oil in a large, deep oven-safe skillet or Dutch oven over medium-high heat.
   • Add the ground lamb and cook for 5-7 minutes, breaking it apart with a spoon, until browned. Drain off any excess fat and transfer the lamb to a separate bowl.
   • In the same skillet, add the chopped onion and diced carrots. Sauté for 6-8 minutes, until they begin to soften.
   • Stir in the minced garlic and cook for 1 more minute until fragrant.
3. 3

   Create the Green Chile Sauce and Combine

   • Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste.
   • Stir in the tomato paste, ground cumin, smoked paprika, and dried oregano until the vegetables are coated.
   • Gradually pour in the beef broth while stirring continuously to prevent lumps. Bring the mixture to a simmer.
   • Cook for 2-3 minutes, stirring occasionally, until the sauce has thickened.
   • Return the cooked lamb to the skillet. Stir in the drained green chiles and corn.
   • Season with the remaining 1/2 tsp salt and 1/2 tsp black pepper. Simmer for 5 minutes to allow the flavors to meld. Taste and adjust seasoning if needed.
4. 4

   Assemble and Bake the Pie

   • If your skillet is not oven-safe, transfer the lamb filling to a 9x13-inch or similar 2.5-quart baking dish.
   • Carefully spoon the mashed potato topping over the hot filling, spreading it evenly to the edges to create a seal.
   • Use the tines of a fork to create decorative peaks and valleys on the potato surface, which will help it brown nicely.
   • Sprinkle the remaining 1/4 cup of cheese over the top.
   • Place on a baking sheet to catch any potential drips and bake for 20-25 minutes, until the filling is bubbly and the top is golden brown.
   • Let the shepherd's pie rest for 10-15 minutes before garnishing with fresh cilantro and serving. This allows the filling to set for cleaner slices.