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Skillet shepherd’s pie

SERVINGS
Serves 6 Servings
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SERVINGS
Serves 6 Servings
RATE THIS RECIPE
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Ingredients

Filling
  • 2 teaspoon canola oil
  • 2 teaspoon carrots, peeled and sliced 1/4 inch thick
  • 1 teaspoon onion, minced
  • 1 teaspoon celery rib, sliced 1/4 inch thick
  • 1 pound 95 percent lean ground beef
  • 1/4 cup all-purpose flour
  • 3 cup garlic cloves, minced
  • 1 tablespoon tomato paste
  • 1 1/2 cup low-sodium chicken broth
  • 3/4 cup beer (see note on page 286)
  • 1 tablespoon worcestershire sauce
  • 2 teaspoon minced fresh thyme or
  • 1 cup frozen peas
  • 1 ear corn, kernels removed (see page 104)
Topping
  • 2 teaspoon canola oil
  • 2 teaspoon carrots, peeled and sliced 1/4 inch thick
  • 1 teaspoon onion, minced
  • 1 teaspoon celery rib, sliced 1/4 inch thick
  • 1 pound 95 percent lean ground beef
  • 1/4 cup all-purpose flour
  • 3 cup garlic cloves, minced
  • 1 tablespoon tomato paste
  • 1 1/2 cup low-sodium chicken broth
  • 3/4 cup beer (see note on page 286)
  • 1 tablespoon worcestershire sauce
  • 2 teaspoon minced fresh thyme or
  • 1 cup frozen peas
  • 1 ear corn, kernels removed (see page 104)
  • 1 1/2 pound yukon gold potatoes (about 3 medium), peeled and cut into 2‑inch chunks
  • 1 tablespoon unsalted butter, melted
  • 1/3 cup 2 percent lowfat milk, warmed
  • 1/4 cup lowfat sour cream, room temperature

Preparation

Baking Directions:

You can substitute 3/4 cup frozen corn, thawed, for the fresh corn.

Spread the potatoes to the very edge of the skillet to seal the top and prevent the filling from bubbling over the edges.

1.

For the filling: Adjust an oven rack to the upper-middle position and heat the oven to 375 degrees.

Heat the oil in a 12-inch ovenproof skillet over medium heat until shimmering.

Add the carrots, onion, and celery and cook over medium heat until the vegetables are softened, 8 to 10 minutes.

2.

Following the photos on page 286, stir in the beef and cook, breaking up the meat with a wooden spoon, until no longer pink, about 5 minutes.

Stir in the flour, garlic, and tomato paste and cook for 1 minute.

Gradually whisk in the broth, beer, Worcestershire, and thyme.

3.

Bring the mixture to a simmer over medium-low heat and cook, stirring occasionally, until thickened but still saucy, 20 to 25 minutes.

Off the heat, stir in the peas and corn and season with salt and pepper to taste.

4.

For the topping: Meanwhile, bring 2 quarts water and the potatoes to a simmer in a large saucepan over high heat.

Reduce the heat to medium-low and cook until the potatoes are tender, 15 to 20 minutes.

5.

Drain the potatoes and return to the saucepan.

Mash the potatoes with the butter, stir in the milk and sour cream until smooth, and season with salt and pepper to taste.

6.

Dollop the potatoes over the top of the filling, then smooth them into an even layer, making sure to spread them to the edges of the skillet.

Bake until the filling is bubbling, about 15 minutes.

7.

Position an oven rack 6 inches from the broiler element, heat the broiler, then broil the casserole until the top is golden brown, 3 to 5 minutes.

Transfer the skillet to a wire rack and let cool for 10 minutes before serving.

To make ahead: Prepare the filling and topping through step 5, then layer them into a 2-quart broiler-safe baking dish.

Cover tightly with plastic wrap and refrigerate for up to 2 days.

To bake, cover the dish tightly with aluminum foil and bake in a 375-degree oven until hot, about 1 hour, then broil as directed.

Per Serving: Cal 330; Fat 9g; Sat Fat 3.5g; Chol 55mg; Carb 39g; Protein 23g; Fiber 5g; Sodium 290mg

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