skillet shepard's pie

How To Make skillet shepard's pie

• Step 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.
• Step 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.
• Step 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.
• Step 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.
• Step 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.
• Step 6
  Stir peas and carrots into the meat mixutre and simmer until heated through, about 2 minutes. Season with salt and pepper to taste.
• Step 7
  Serve stew in individual bowls and top with mashed potatoes.
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