Skillet Shepherd's Pie
Servings: 8 people
Calories: 309kcal
Ingredients
- 1- 30 oz. bag frozen shredded hash brown potatoes, about 8 cups, *See Note
- 4 Tablespoons unsalted butter, melted and divided
- Salt and pepper
- 1 pounds 85 percent lean ground beef
- 1 onion, chopped fine
- 1 ½ teaspoons minced fresh thyme
- ¼ cup all-purpose flour
- 2 cups low-sodium beef broth
- 2 Tablespoons tomato paste
- 2 teaspoons Worcestershire sauce
- 2 cups frozen peas and carrots mix, thawed
Note about frozen potatoes:
- Be sure to use shredded frozen potatoes, not diced. Shredded will crisp up to golden much quicker
Instructions
- Adjust oven rack to upper-middle position and heat broiler. Toss 30 ounces potatoes with 2 Tablespoons butter, 1 teaspoon salt, and ¼ teaspoon pepper in large bowl. Wrap tightly with plastic and microwave until potatoes are tender, about 7 minutes.
- While potatoes are cooking, cook 1 pound beef and 1 chopped onion in large heatproof skillet over medium-high heat until beef is no longer pink, about 5 minutes. Drain beef mixture in colander.
- Return drained beef mixture to pan. Stir in 1 ½ teaspoons thyme and ¼ cup flour and cook until incorporated, about 1 minute. Stir in 2 cups broth, 2 Tablespoons tomato paste, and 2 teaspoons Worcestershire. Cook until sauce is thickened, about 5 minutes. Stir in 2 cups pea and carrot medley and simmer until heated through, about 1 minute. Season with salt and pepper.
- Scatter cooked potatoes over beef mixture and brush with remaining butter. Broil until potatoes are golden brown, 3 to 5 minutes. Serve.
Nutrition
Calories: 309kcal | Carbohydrates: 28g | Protein: 15g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 53mg | Sodium: 246mg | Potassium: 740mg | Fiber: 3g | Sugar: 1g | Vitamin A: 3580IU | Vitamin C: 15.6mg | Calcium: 38mg | Iron: 3.1mg