Skillet Shepherd’s Pie
large onion, peeled and chopped
large carrot, peeled and chopped
lb ground beef
fresh rosemary, minced
chopped Italian parsley
lbs russet potatoes, peeled and cut into chunks
cheddar cheese, shredded
Kosher salt to taste
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Preheat oven to 375°.
In a cast iron skillet sautee onion, carrot, and meat. Cook until browned, 8 to 10 minutes.
Drain the fat and add the broth, tomato paste, and herbs. Simmer until the juices thicken, about 10 minutes, then add the peas.
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.
Spread the potatoes over the meat mixture. Top with cheddar cheese.
Bake until golden, 30 to 35 minutes.
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