Skillet Shephard’s Pie

Ingredients

  • 2 lbs ground beef
  • 6 tablespoons unsalted butter, divided
  • 2 tablespoons olive oil
  • 2 medium onions, diced
  • 1 tablespoon garlic powder
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 1/2 cups beef stock
  • 2 tablespoons parsley, chopped
  • 1 tablespoon rosemary, chopped
  • 1 teaspoon ground thyme
  • 1 bay leaf
  • 1/2 cup frozen peas, thawed
  • 1 tablespoon cornstarch
  • 1 tablespoon white ground pepper
  • 3 tablespoons Worcestershire sauce
  • 2 pounds russet potatoes, peeled. Cut into 1 inch pieces
  • 1/2 cup heavy cream
  • 3/4 cheese (cheddar, gruyere or crumbled feta)

Instructions

  1. Boil potatoes in a large pot and cook for 12 to 15 minutes.
  2. Drain and add cheese, heavy cream and 4 tablespoons of butter and combine.
  3. Set potatoes aside.
  4. Preheat oven to 425 degrees.
  5. Brown beef in a 12″ cast iron skillet. 
  6. Set aside beef in a bowl.
  7. Heat 2 tablespoons of butter and 2 tablespoons of olive oil in skillet.
  8. Add onion, garlic powder, carrots and celery. Cook until onions are translucent.
  9. Add browned beef to skillet with beef stock, parsley, rosemary, thyme and bay leaf, pepper and Worcestershire sauce and bring to boil.
  10. Reduce heat and simmer for 15 minutes until thickened.
  11. Add cornstarch, peas and a small amount of water, simmer until thickened.
  12. Spoon potatoes over mixture.
  13. Bake for 15-20 minutes until potatoes are lightly browned.

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