Skillet Shephard’s Pie

This is a GREAT recipe to start off the new year!  Why!?  Let’ me list the reasons for you!  Not only is it healthy, but it’s comforting (it is still winter, right!?), it makes enough to serve most families, it’s a skillet meal so there are less dishes to clean, it’s an all-in-one meal so you don’t have to think of extra sides to make, and it tastes AMAZING!

I grew up on foods like Shephard’s Pie.  My hubby loves it too, so I didn’t have to think twice about trying this recipe when I saw it.  The traditional flavors came together so well . . . . beef, veggies, tomato, and potatoes . . . and I was SUPER thrilled that we had leftovers for a couple of days.  I know you’ll love it too so hurry and add it to your dinner menu this week!

P.S.  If you don’t have an ovenproof skillet, you can simply transfer the filling to a 2-quart broiler-safe baking dish, top with the potatoes, and cook according to directions.

Skillet Shepherd’s Pie
Adapted from The America’s Test Kitchen Healthy Family Cookbook

Filling:
2 teaspoons canola oil
1 medium carrot, peeled and sliced 1/4-inch thick
1 onion, minced
1 celery rib, sliced 1/4-inch thick
1 pound 95 percent lean ground beef
1/4 cup all-purpose flour
3 garlic cloves, minced
1 tablespoon tomato paste
1 ½ cups low-sodium chicken broth
3/4 cup low-sodium beef broth
1 tablespoon Worcestershire sauce
2 teaspoons minced fresh thyme (or 1/2 tsp. dried)
1 cup peas
1/2 cup frozen corn, thawed
salt and pepper

Topping:
1 ½ pounds red potatoes, peeled and cut into 2-inch chunks
1/3 cup 1% lowfat milk, warmed
1/4 cup light sour cream, room temperature
salt and pepper

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.

Sir 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 broths and thyme.

Bring the mixture to a simmer over medium-low heat and cook, stirring occasionally, until thickened but still saucy, 20 to 25 minutes (while this is happening, make the topping).  Of the heat, stir in the peas and corn and season with salt and pepper to taste.

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.

Drain the potatoes and return to the saucepan.  Mash the potatoes and then stir in the milk and sour cream until smooth, and season with salt and pepper to taste.

Dollop the potatoes over the top of the filling then smooth them into an even layer, making sure to spread them to the edge of the skillet (this will function as a seal and will prevent the filling from bubbling over the edges).  Bake until the filling is bubbling, about 15 minutes.

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.

Serves 6.

Nutritional Information (Per Serving = 1/6 of the Recipe)
Calories:  312.4
Protein:  20.6g
Carbs:  32.8g
Fat:  10.8g (4g = Sat.)
Fiber:  3.9g
Sugars:  5.6g

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