Skillet Shepherd's Pie
By America's Test KitchenPublished on September 8, 2011
Time
30 minutes
Yield
Serves 4
Ingredients
Before You Begin
Be sure to purchase shredded hash brown potatoes (sometimes labeled “country style”) rather than the cubed variety. Ground lamb can be substituted for the beef.
Instructions
- Adjust oven rack to upper-middle position and heat broiler. Toss potatoes with 2 tablespoons melted 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.
- 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.
- 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.
- Scatter cooked potatoes over beef mixture and brush with remaining 2 tablespoons melted butter. Broil until potatoes are golden brown, 3 to 5 minutes. Serve.
Time
30 minutesYield
Serves 4Ingredients
Ingredients
Ingredients
Why This Recipe Works
We browned the beef with onions for rich flavor and color. Briefly cooking the flour used to thicken our Skillet Shepherd’s Pie removed its starchy flavor. A bit of Worcestershire sauce added savory depth to the filling. To streamline the recipe, instead of the traditional mashed potato topping, we use frozen hash browns, heating them in the microwave first so they only needed minutes to brown in the oven.
Before You Begin
Be sure to purchase shredded hash brown potatoes (sometimes labeled “country style”) rather than the cubed variety. Ground lamb can be substituted for the beef.
Instructions
- Adjust oven rack to upper-middle position and heat broiler. Toss potatoes with 2 tablespoons melted 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.
- 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.
- 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.
- Scatter cooked potatoes over beef mixture and brush with remaining 2 tablespoons melted butter. Broil until potatoes are golden brown, 3 to 5 minutes. Serve.
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