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skillet shepard's pie

(4 ratings)
Recipe by
Kathy D

This easy version of Shepard's Pie comes from Cook's Illustrated. It calls for using ground lamb, but I prefer ground round - you can make your choice. I like this version because it is all done on the stovetop. Enjoy!

(4 ratings)
yield 4 serving(s)
prep time 15 Min
cook time 30 Min
method Stove Top

Ingredients For skillet shepard's pie

  • 1 1/2 lb
    russet potatoes (about 3-4 medium), peeled and cut into 1 inch pieces
  • 1 1/2 lb
    ground beef or ground lamb
  • 1
    onion, minced
  • salt and freshly ground black pepper, to taste
  • 1/4 c
    unbleached all-purpose flour
  • 1 Tbsp
    tomato paste
  • 2 c
    low-sodium chicken broth
  • 1 1/2 tsp
    fresh thyme, minced
  • 2 tsp
    worcestershire sauce
  • 2 Tbsp
    unsalted butter
  • 1/2 c
    half and half
  • 2 c
    frozen pea-carrot mix, thawed

How To Make skillet shepard's pie

  • 1
    Put the diced potatoes into a large pot and pour in cold water so it covers the potatoes by one inch. Bring to a boil, then reduce to simmer and cook until tender, about 15 minutes.
  • 2
    While the potatoes simmer, cook the beef or lamb in a large skillet over medium heat, breaking up the meat with a wooden spoon, until almost cooked through and the fat has rendered, about 3 minutes. Drain the meat through a fine mesh strainer, discarding all but 1 tablespoon of fat.
  • 3
    Add reserved tablespoon of meat fat to skillet and return to medium heat until shimmering. Add onion and 1/2 teaspoon salt and cook until onion is softened, about 5 minutes. Stir in flour and tomato paste and cook, stirring constantly, until the flour is incorporated, about 1 minute.
  • 4
    Slowly whish in broth, thyme and Worcestershire, scraping up browned bits and bring to a simmer. Return the meat to skillet, cover, and cook over med-low heat until sauce is nicely thickened and flavorful, 6 to 8 minutes.
  • 5
    Drain potoates, return to the pot and mash smooth using a potato masher. Stir in butter and then half and half. Season with salt and pepper to taste. Cover to keep warm.
  • 6
    Stir peas and carrots into the meat mixutre and simmer until heated through, about 2 minutes. Season with salt and pepper to taste.
  • 7
    Serve stew in individual bowls and top with mashed potatoes.

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