Quick and Easy Skillet Shepherd’s Pie
Ingredients
- 1 1/2 pounds russet potatoes (about 3 medium) peeled and cut into 1 inch pieces
- 1 1/2 pounds ground beef
- 1 onion minced
- salt
- black pepper
- 1/4 cup flour
- 1 Tablespoon tomato paste
- 2 cups chicken broth
- 1 1/2 teaspoons fresh thyme minced
- 2 teaspoons Worcestershire sauce
- 2 Tablespoons unsalted butter
- 1/2 cup half-and-half
- 2 cups frozen peas and carrots or corn thawed
Instructions
- Cover potatoes with 1 inch water in a large saucepan. Bring to a boil, then reduce to simmer and cook until tender (about 15 minutes).
- While potatoes are simmering, cook ground beef in a 12 inch skillet over medium heat, breaking up meat with a wooden spoon until almost cooked through (about 3 minutes).
- Drain all but 1 Tablespoon fat from the skillet.
- Return skillet to medium heat. Add onion and 1/2 teaspoon salt and cook until onion is softened, about 5 minutes.
- Stir in flour and tomato paste and cook, stirring constantly, until flour is well blended (about 1 minute).
- Slowly whisk in broth, thyme, and Worcestershire; scraping up browned bits. Bring to a simmer.
- Return drained ground beef to skillet, cover, and cook over medium-low heat until sauce is thickened (6 to 8 minutes).
- Drain potatoes, return to pot, and mash with a potato masher.
- Stir in butter, then half-and-half. Season with salt and pepper to taste. Cover to keep warm.
- Stir peas and carrots into beef mixture and simmer until heated through, about 2 minutes. Season with salt and pepper to taste.
- Serve filling topped with mashed potatoes. Makes 4 servings.
Notes
https://www.momswhothink.com/skillet-shepherds-pie/