I took all the shortcuts I could to make this skillet shepherd's pie as easy as can be. Frozen veggies --check. Leftover mashed potatoes --check. This skillet meals comes together easily and is one comforting meal that the whole family will love.
Keyword beef, easy, one skillet meal
Prep Time 40mins
Cook Time 20mins
Total Time 1hr
Author Laurie McNamara
4 to 5mediumrusset potatoeswashed, peeled and cut into 2-inch chunks
1/2teaspoonfreshly ground black peppermore or less to taste
1cupfrozen peas and carrots blend
2/3cupfrozen green beansI use haricot verts and sliced them in half while still frozen
4ouncessharp white cheddar cheeseshredded (I like Vermont white cheddar)
MAKE THE MASHED POTATOES:
Place the prepared potatoes into a large pot of cool water. Cover and bring to a boil then reduce heat to medium-high and cook for about 20 minutes or until the potatoes are fork tender.
Drain the water and add the butter, milk, salt and pepper to the potatoes in the pot. Mash until desired consistency then fold in the Parmesan -- if using. I like to use my hand mixer and blend until smooth. All the mashed potatoes to cool down to room temperature.
MAKE THE SHEPHERD PIE:
Preheat your oven to 400°.
Sauté onion in a little olive oil until tender and their edges start to turn golden brown. Then add the garlic and thyme, stir and cook for another minute or two. Then add the lean ground beef and use a wooden spoon to break it up into crumbles and cook thoroughly. Drain off some of the fat, leaving two tablespoons if using a fattier ground beef.
Once the ground beef is fully cooked, stir in the flour and cook 2 minutes. Then add in the tomato paste, Worcestershire sauce and broth. Bring to a simmer and cook for 10 to 15 minutes. Next add in the frozen vegetables and season with salt and pepper. Spread the mixture into a thin layer and sprinkle with shredded white cheddar cheese. Top with mashed potatoes and carefully spread creating swells or waves with the back of the spoon.
Slide the skillet into your preheated oven and bake for 20 to 25 minutes or until the mashed potatoes are lightly golden and crispy in spots.
Allow the shepherd's pie to cool down for 10 to 12 minutes before serving.