Ground Beef Skillet Shepherd’s Pie

One of Hubby’s favorite dishes has to be Shepherd’s Pie. You would think that it would be a hit with me as well. After all, who doesn’t like mashed potatoes that have been finished off in the oven? Yet for whatever reason, the first time I made a Shepherd’s Pie it did not win me over.

That first experience was thirty years ago. I’ve learned a lot since then. Don’t use instant potatoes, they lack the real potato consistency when baked. If fresh vegetables aren’t in season, go for frozen rather than canned. Quick frozen vegetables have that garden flavor, especially when it comes to green beans. Make sure the meat is tender. Stew meats need to really be “stewed” to be fork-tender. Ground meat is great when you are in a hurry and don’t want to be stewing all darn day.

Yeah, I’ve come around. Maybe it’s my love affair with the cast iron skillet that won me over.

Ground Beef Skillet Shepherd’s Pie
Parmesan Mashed Potato Topping
6 large Russet Potatoes, peeled and cubed
4 tablespoons Butter softened
2/3 cup Whole Milk
1/4 cup Parmesan Cheese
Kosher Salt to taste
White Pepper to taste

To Cook the Potatoes: Peel and cube the potatoes. Place in a large pot and cover with about 1-inch of water. Bring to a boil over high heat, lower heat to medium-high and cook until the potatoes are fork-tender; about 15 minutes.

To Mash the Potatoes: Drain the potatoes, return to the pot and “dry” the potatoes over low heat. Once dry, add in the soft butter. Use a potato masher or ricer, mash the potatoes until smooth. Add the milk, Parmesan cheese, salt pepper and mash a bit a more until smooth. Set aside until ready to use.

While the potatoes are cooking, you can prepare the meat mixture.

Meaty Vegetable Filling
1 large Onion
1 Garlic Clove
1 1/4 lb Ground Chuck
Kosher Salt to taste
Black Pepper to taste
Red Pepper Flakes to taste
2 tablespoons Worcestershire Sauce
1.package Dry Onion Soup Mix
1 cup Beef Stock
2 cups frozen Mixed Vegetables (Peas, carrots, green beans and corn)
2 tablespoons Italian Parsley, chopped for garnish

To prepare the Meat Mixture: Peel onion, chop fine and set aside. Peel the garlic clove, set aside. Finely chop the parsley, set aside until ready to garnish.

Heat a large cast iron skillet over medium heat. Add the ground beef to the skillet, season it with the salt and pepper and cook it for abut 5 minutes or until it’s no longer pink, breaking into small pieces as it browns.

Add the onion and cook for 3 more minutes until the onion softens and becomes translucent.

Grate the garlic clove directly into the skillet. Cook for about 30 seconds, stirring constantly. Add the pepper flakes, Worcestershire sauce, onion soup mix, beef broth and stir. Add in the frozen vegetables and cook for a couple more minutes. Set aside.

To Assemble and Bake Pie: Heat the oven 350 degrees.
Smooth out the meat mixture. Spread the potatoes over the meat and smooth the top of the potatoes with the back of a spoon. Use a fork to create a design in the potato topping. Garnish with some of chopped Parsley, reserving about half for a final garnish.

Place the skillet on a baking sheet, then place it in the oven and bake for 40 minutes until golden brown on top.

Remove from the oven, garnish with remaining parsley, a little salt and white pepper. Serve warm straight from the skillet.


Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.

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