Skillet Shepherd's Pie
Skillet Shepherd's Pie. Deliciously seasoned beef and vegetables topped with creamy mashed potatoes and baked in a cast iron skillet. Pure, delicious comfort food.
Servings: 10 servings
- 2 pounds ground beef
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tbsp olive oil
- 1 large onion chopped
- 2 stalks celery chopped
- 4 cloves garlic
- 32 ounce bag frozen mixed vegetables
- 1/4 cup tomato paste
- 1 tbsp fresh rosemary chopped
- 1/2 tbsp fresh thyme chopped
- 1 tbsp fresh oregano chopped
- 1/2 tbsp dried parsley
- 2 tbsp worcestershire sauce
- 2 cups beef broth
- 3 tbsp all purpose flour
- 4 large russet potatoes
- 1 cup chicken broth
- 1/3 cup sour cream
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon paprika
- 1/3 cup grated cheddar cheese
- 3 tbsp shaved parmesan cheese
Heat large, 12-inch, cast iron skillet over medium-high heat. Add ground beef and season with 1/2 tsp of salt and 1/2 tsp pepper. Cook until browned, about 5 minutes. Remove from heat and drain excess fat.
Add olive oil to skillet. Then, add onion, celery and garlic. Saute until softened, about 7 minutes.
Next, add frozen vegetables to skillet and saute for 3-4 minutes.
Stir tomato paste into mixture in skillet until well combined.
Add rosemary, thyme, oregano, parsley, worcestershire sauce, and beef broth. Stir very well.
Sprinkle flour evenly over mixture while constantly stirring.
Reduce to simmer and let simmer for at least 10 minutes, stirring occasionally.
Wash potatoes, scrubbing well. Peel skins off and cut potatoes into about 1 inch sized chunks.
Fill a large pot with water and about 1 teaspoon salt. Bring to a boil. Add potatoes to water and boil until softened, about 20 minutes.
Drain potatoes. Place potatoes in large bowl and mash with the chicken broth, sour cream, salt, and pepper. Stir until very well combined.
Preheat oven to 400 degrees.
Remove skillet from stove and spread mashes potatoes evenly over topping.
Sprinkle paprika over potatoes, followed by cheddar and parmesan cheeses.
Bake for 25 minutes. Then, turn stove on broil and allow mashed potatoes to brown for about 2 minutes.
Sodium: 751mg | Calcium: 123mg | Vitamin C: 19.9mg | Vitamin A: 4955IU | Sugar: 2g | Fiber: 5g | Potassium: 991mg | Cholesterol: 73mg | Calories: 434kcal | Saturated Fat: 9g | Fat: 23g | Protein: 23g | Carbohydrates: 33g | Iron: 4.1mg