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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.
