Skillet Shepherd’s Pie

From Skillet to Table

Sometimes the best remedy for the doldrums on a cold winter day is a warm skillet meal. Y’all know how much I love my grandmother’s cast iron skillet – seasoned to perfection – and this Skillet Shepherd’s Pie is a wonderful way to warm the bellies in your home. The fresh rosemary & parsley adds a fresh zing to this traditional dish. Try it and let me know what you think!

Skillet Shepherd's Pie

 

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Author: Kristin Schell

Ingredients

• 1 Tablespoon vegetable oil
• 1 large onion, peeled and chopped
• 1 large carrot, peeled and chopped
• 1 lb ground beef
• 1 cup beef broth
• 1 Tablespoon tomato paste
• 1 teaspoon fresh rosemary, minced
• 1 Tablespoon chopped Italian parsley
• 1 cup frozen peas
• 2 lbs russet potatoes, peeled and cut into chunks
• 6 Tablespoons unsalted butter
• ½ cup milk
• ¼ cup cheddar cheese, shredded
• Kosher salt to taste

Instructions

1. Preheat oven to 375°.
2. In a cast iron skillet sautee onion, carrot, and meat. Cook until browned, 8 to 10 minutes.
3. Drain the fat and add the broth, tomato paste, and herbs. Simmer until the juices thicken, about 10 minutes, then add the peas.
4. Meanwhile, bring the potatoes to a boil in salted water. Cook until tender, about 20 minutes; drain. Mash the potatoes with the butter, milk, and salt.
5. Spread the potatoes over the meat mixture. Top with cheddar cheese.
6. Bake until golden, 30 to 35 minutes.

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