Preheat

1. Preheat your oven or smoker to 375° F.

Prepare the Mashed Potatoes

1. Rinse the peeled and diced potatoes, then place in a large pot and cover with cold water by 1 inch.

2. Bring to a boil, season the water with salt, then reduce the heat to a simmer and cook until potatoes are fork-tender, about 15 to 20 minutes.

3. Drain thoroughly in a colander, then return potatoes to the hot pot over low heat for 1 to 2 minutes to evaporate excess moisture.

4. Mash the potatoes using a potato masher, ricer, or food mill.

5. Fold in butter and ¾ of the warm milk or cream. Season generously with salt and pepper.

6. Cover tightly with plastic wrap to keep warm. Before topping the pie, stir in remaining warm milk for a spreadable consistency.

Make the Filling

2. Heat oil in a large skillet over medium-high heat until it starts to shimmer.

3. Add the ground American lamb and season with salt. Cook until browned, breaking up any clumps with a wooden spoon, about 3 to 4 minutes.

4. If there's excess fat, tilt the pan and spoon off all but 2 tablespoons from the pan.

5. Reduce heat to medium-low. Add the onion, carrot, and celery and cook until softened, 4 to 6 minutes.

6. Add the garlic and cook for 1 minute until fragrant.

7. Stir in the tomato paste and cook for 1 minute.

8. Add the red wine to deglaze the pan, scraping up any browned bits from the bottom. Cook 1 to 2 minutes until the wine has mostly evaporated.

9. Add the stock, Worcestershire sauce, thyme, bay leaf, and sprinkle the flour over the mixture, stirring well to incorporate.

10. Bring to a simmer and cook until the mixture thickens to a gravy-like consistency, about 5 to 7 minutes.

11. Stir in the frozen peas, taste test and season with salt and pepper as needed. Remove from heat and discard the bay leaf.

Assemble and Bake or Smoke

1. If using a separate baking dish, transfer the filling now. Otherwise, keep the filling in the cast iron skillet.

2. Carefully spread the mashed potatoes over the filling using a spatula, ensuring it reaches the edges.

3. Use a fork to “rake” a decorative pattern on top of the potatoes.

4. Bake for 25 to 30 minutes until the filling is bubbling.

Finishing Touch

1. Optional: For a more golden top, place the Shepherd’s Pie under a broiler for 2 to 3 minutes, watching carefully to avoid burning.

2. Let it cool for 5 to 10 minutes, then sprinkle on the sliced scallions or parsley just before serving. Enjoy!