Greek Shepherd's Pie

Preheat oven to 450°F. In a covered large saucepan cook potatoes in enough boiling, lightly salted water to cover 20 to 25 minutes or until tender; drain. Return potatoes to hot saucepan. Add butter; let stand 2 to 3 minutes. Mash potatoes until light and fluffy. Stir in 1/2 cup of the cheese, the milk, lemon zest, and 1/4 tsp. of the salt. Cover and keep warm.

In a 12-inch cast-iron skillet cook ground lamb, carrots, onion, and garlic over medium-high heat until meat is brown. Add spinach, peas, and remaining 1/2 tsp. salt; cook 2 minutes or until spinach is wilted.

Sprinkle with flour; cook 1 minute. Add broth, 2 Tbsp. of the parsley, and the oregano. Cook and stir until thickened and bubbly. Remove from heat.

Spoon potatoes onto meat mixture; sprinkle with remaining 1/2 cup cheese. Transfer to oven and bake 15 to 20 minutes or until bubbly and golden. Sprinkle with remaining 1 Tbsp. parsley and additional cheese. Let stand 10 to 20 minutes before serving.