Shepherd’s Pie in a Skillet

Prep:

Cook:

Level: Easy

Serves: 6

6

Description

Shepherd’s pie is easy and fast and includes an entire meal of protein, veggies and carbs all in one dish. Make and bake it in a cast-iron skillet for easy cleanup.

Ingredients

  • 2 cups Cubed Yukon Gold Potatoes
  • 2 Tablespoons Butter
  • 3 Tablespoons Half-and-half
  • ¼ cups Sour Cream
  • 1 pound Ground Beef
  • ½ cups Carrots, Diced
  • ½ cups Onions, Diced
  • 1 teaspoon Minced Garlic
  • 1 cup Frozen Peas
  • 1 cup Frozen Corn
  • 2 teaspoons Worcestershire Sauce
  • 1 teaspoon Paprika
  • 4 Tablespoons Ketchup
  • Salt And Pepper, to taste

Preparation

Preheat oven to 425 F.

In a large water-filled pot, cook potatoes until tender. Depending on the size of the cubes, this will take 10-20 minutes. Drain off the water but keep the potatoes in the pot. Lightly mash the potatoes. Add butter, half-and-half and sour cream, and mash into potatoes until smooth.

In a 12-inch cast iron (or other oven-safe) skillet over medium heat, brown beef. Drain grease if necessary. Add carrots, onions, and garlic. Cook vegetables until tender. Add frozen peas, frozen corn, Worcestershire sauce, paprika, ketchup and a dash of salt and pepper. Cook until vegetables are warm.

Spread meat mixture into an even layer. Top meat mixture with a layer of potatoes. Bake for 10-15 minutes, until potatoes begin to brown. Serve immediately.

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