One-pot shepherd’s pie to enjoy whenever

Shepherd’s pie is an ideal one-pot dish to celebrate

St. Patrick’s Day, or just get through the last dregs of winter. Traditional recipes aren’t as time-consuming as Irish stew or corned beef, but they can be labor-intensive. You’ve got to peel, boil and mash potatoes; slice and dice vegetables, herbs and aromatics; and cook down a rich ground lamb stew.

For a weeknight version, you’ll need to take some shortcuts. First smash the lamb into a single, large patty in a hot skillet. This method helps to get the lamb browning quickly on one side before beginning to steam so it builds more fond and flavor than you would if you break it up immediately. Then, instead of all of the slicing and dicing, add in a bag of frozen peas and carrots, along with a big shake of Italian seasoning. These vegetables cook quickly and the spice blend adds depth of flavor to the meat. Instead of mashed potatoes, top the stew with frozen tater tots. After a quick bake and broil in the oven, the undersides of the tots melt into the stew, while the top turns brown and crisp.

The whole thing comes together in just under 30 minutes, and you won’t even need to pull out a knife and cutting board.

SHORTCUT SHEPHERD’S PIE

2 tablespoons extra-virgin

olive oil

1 pound ground lamb 1 tablespoon Italian

seasoning

11/2 teaspoons kosher salt,

plus more to taste

1/2 teaspoon freshly ground

black pepper 1 (10-ounce) bag frozen peas and carrots, unthawed

3/4 cup low-sodium chicken

broth

41/2 cups frozen tater tots, unthawed

Heat the oven to 425 degrees with a rack placed in the middle position.

While the oven is heating, heat the oil in a 12-inch skillet over medium-high heat. When the oil is shimmering, add the lamb in a single layer and use a metal spatula to firmly press the lamb into a large patty in the pan. Let cook, undisturbed, until browned on the bottom, 2 to 3 minutes. Top with the Italian seasoning, salt and pepper. Break up the meat with the spatula and cook until the meat is no longer pink, 2 to 3 minutes. Add the bag of frozen peas and carrots and the broth. Bring to a simmer and season to taste with additional salt.

Arrange a layer of frozen tater tots on top of the lamb mixture (the tots should completely cover the lamb), then transfer to the oven. Bake until the tater tots are light golden brown, about 15 minutes. Smash the tater tots with the back of a spoon to form an even layer of potato. Switch the oven to the broil setting, then return the skillet to the oven (still on the middle rack). Broil until crisp and browned on top, 3 to 5 more minutes. Serve immediately.

Serves 4.

Per serving: 660 calories (percent of calories from fat, 61), 24 grams protein, 42 grams carbohydrates, trace total sugars, 6 grams fiber, 46 grams total fat (15 grams saturated), 84 milligrams cholesterol, 1,551 milligrams sodium.