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.