Lamb & Mashed Potato Country Skillet

Prep Time: 15 Mins

Cook Time: 40 Mins

Total Time: 55 Mins

Serves: 4

Moussaka is Mediterranean comfort food and is our inspiration for this recipe. Sauteed ground lamb and vegetables are simmered in a rich tomato sauce, then baked under a golden brown mashed potato crust. Baking this casserole in an ovenproof skillet makes this one-pan meal easy enough to make anytime.

Ingredients

Swap Protein

Thomas Farms Ground Lamb

1 pound Thomas Farms Grass Fed Ground Lamb
1 teaspoon dried oregano leaves
1 small (12 oz.) eggplant, diced (about 5 cups)
1 medium zucchini, diced (about 1 ½ cups)
1 large onion, diced (about 1 cup)
1 ½ cups pasta sauce (traditional or marinara)
2 ½ cups warmed mashed potatoes
¼ cup grated Parmesan cheese

Instructions

Heat the oven to 425° While the oven is heating, season the lamb with salt and pepper. Heat a 10-inch ovenproof skillet over medium-high heat. Add the lamb and cook until browned and done, stirring often to separate meat. Pour off any fat. Stir in the oregano and remove the lamb mixture from the skillet.
Add the eggplant, zucchini and onion to the same skillet. Season with salt and pepper and cook over medium-high heat for 10 minutes or until the vegetables are tender. Stir in the pasta sauce and the browned lamb. Spread the mashed potatoes over the lamb mixture and sprinkle with the cheese.
Bake, on the top oven rack, for 20 minutes or until the potatoes are golden brown. Let stand for 5 minutes before serving.

To save prep time, 1 package (24 ounces) store-bought mashed potatoes yields 2 ½ cups.

Ingredients

Swap Protein

Thomas Farms Ground Beef

1 pound Thomas Farms Ground Beef
1 teaspoon dried oregano leaves
1 small (12 oz.) eggplant, diced (about 5 cups)
1 medium zucchini, diced (about 1 ½ cups)
1 large onion, diced (about 1 cup)
1 ½ cups pasta sauce (traditional or marinara)
2 ½ cups warmed mashed potatoes
¼ cup grated Parmesan cheese

Instructions

Heat the oven to 425° While the oven is heating, season the beef with salt and pepper. Heat a 10-inch ovenproof skillet over medium-high heat. Add the beef and cook until browned and done, stirring often to separate meat. Pour off any fat. Stir in the oregano and remove the beef mixture from the skillet.
Add the eggplant, zucchini and onion to the same skillet. Season with salt and pepper and cook over medium-high heat for 10 minutes or until the vegetables are tender. Stir in the pasta sauce and the browned beef. Spread the mashed potatoes over the beef mixture and sprinkle with the cheese.
Bake, on the top oven rack, for 20 minutes or until the potatoes are golden brown. Let stand for 5 minutes before serving.

To save prep time, 1 package (24 ounces) store-bought mashed potatoes yields 2 ½ cups.