Print

Skillet Shepherd’s Pie

Print Recipe

Ingredients

Scale
  • 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
  • 1/4 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.

Find it online: https://theturquoisetable.com/skillet-shepherds-pie/