Skillet Shepherd's Pie with Cheddar Mash

By lorik

Makes 6 servings
Total time: 45 minutes

To ensure the filling isn’t too loose, thaw the frozen corn and beans, and pat them dry before adding.

Ingredients

• FOR THE TOPPING, COOK:
• 1 1/2 lb. Yukon gold potatoes, cubed
• ADD:
• 1/2 cup half-and-half
• 4 Tbsp. unsalted butter
• 1 1/2 cups shredded sharp Cheddar
• 1/4 cup minced scallions
• Salt and cayenne pepper to taste
• FOR THE FILLING, HEAT:
• 1 Tbsp. olive oil
• 1/2 cup each diced onion, celery, and carrot
• 1 Tbsp. minced fresh garlic
• 1 lb. ground sirloin
• 2 Tbsp. chopped fresh rosemary
• 1 Tbsp. each all-purpose flour and tomato paste
• 1/2 cup dry white or red wine
• 1 cup low-sodium beef broth
• 1 cup each frozen corn kernels and cut green beans, thawed
• 1 tsp. Worcestershire sauce
• Salt and black pepper to taste

Details

Adapted from cuisineathome.com

Preparation

Step 1

For the topping, cook potatoes in a pot of boiling salted water until fork-tender, 10–12 minutes. Drain potatoes; return to pot. Cook potatoes over medium-low heat, stirring, to remove excess moisture, 1–2 minutes.

Add half-and-half and butter, crushing with a potato masher until smooth. Stir in cheese and scallions, then season potatoes with salt and cayenne.

For the filling, heat oil in a 10-inch cast-iron skillet over medium. Add onion, celery, carrot, and garlic; sweat until softened, 5–7 minutes. Add ground sirloin, increase heat to medium-high, and cook until browned, 5–7 minutes. Stir in rosemary, flour, and tomato paste; cook 1–2 minutes.

Deglaze skillet with wine and reduce until nearly evaporated. Stir in broth, corn, green beans, and Worcestershire and bring to a boil. Cook filling until liquid is nearly reduced, 7–8 minutes. Transfer skillet to a baking sheet.

Preheat broiler to high with rack 6 inches from element. Spread topping over filling and broil until potatoes are browned, 3–4 minutes. Let pie rest 5 minutes before serving.

Per serving: 462 cal; 25g total fat (14g sat); 93mg chol; 282mg sodium; 33g carb; 4g fiber; 27g protein