To print/save recipes, click on the red arrow
In honor of the St. Patrick’s day why not honor the Irish and whip up one of the most popular dishes they call their own? Shepherd’s pie is a staple in nearly every one’s home that I know ~ and I’m not even Irish! But, I sympathize that often times it ends up being a bit of a messy clean up. Well, the good news is that this recipe will solve the hassle as long as you own: a skillet and one bowl! The meal is prepared in ONE skillet. Less mess ~ Less fuss ~ and Simply Good Food!
SKILLET SHEPHERD’s PIE
- 8 Cups Shredded Hash Browns, Frozen
- 1/4 Cup all-purpose flour
- 4 Tbl unsalted butter, melted
- 2 C Beef Broth
- 1 1/2 Lb Lean Ground Beef
- 2 Tsp Worcestershire sauce
- 1 onion, chopped fine
- 2 C Peas & Carrots, thawed
- 1 1/2 Tsp minced fresh thyme, Or 1t -Dried Thyme
- Salt & Pepper
1. Adjust oven rack to upper-middle position and heat broiler. Toss 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, 7 to 10 minutes.
2. While potatoes are cooking, cook beef and onion in large heatproof skillet over medium-high heat until beef is no longer
pink, about 5 minutes. Drain beef mixture in colander.
3. Return drained beef mixture to pan. Stir in thyme and flour and cook until incorporated, about 1 minute. Stir in broth
and Worcestershire and cook until sauce is thickened, 6 to 8 minutes. Stir in pea and carrot medley and simmer until
heated through, about 1 minute. Season with salt and pepper.
4. Scatter cooked potatoes over beef mixture and brush with remaining butter. Broil until potatoes are golden brown, 3 to
5 minutes. Serve.
Looking for a way to afford a kitchen with culinary style appliances? NOW is the time to buy! Check out these incredible savings & incentives from THERMADOR appliances! Savings up to $6,373.00!!
