Skillet Shepherd’s Pie




  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.