Skillet Shepherd’s Pie
Skillet Shepherd’s Pie
If there were ever a dish that could shout, “Welcome home,” this would be it! Warm, savory, filling, and famous. Whether it’s a cooler fall evening or a chilly winter’s night, this sumptuous meal-in-a-skillet is the perfect companion. Pairs well with a glass of red wine and a nearby fire roaring in the hearth.
COOK TIME | 25 mins
Wine Pairing: Cabernet Sauvignon
Ingredient List
1 1/2 lbs ground beef or a combination of 1 lbs ground beef and 1/2 lbs ground lamb
4 russet potatoes, peeled and cut in 1’ cubes
3 tbsp butter
2 tbsp olive oil
1 stalk celery, finely chopped
1 carrot, finely chopped
1 small yellow onion, chopped
1 ½ cup frozen peas, thawed
⅓ cup fresh parsley, finely chopped
2 cloved garlic, minced
1 tbsp worcestershire sauce
2 tsp fresh rosemary, finely chopped
2 tbsp fresh thyme leaves (or mint), chopped
2 tbsp flour
½ cup dry red wine or sherry
1 ½ cups low sodium beef stock
½ cup sour cream or mascarpone
¼ milk
⅓ cup green onion, finely chopped
1 large egg yolk, beaten
1 cup grated white cheddar or gruyere
Kosher salt and ground black pepper
Hot sauce (optional)
Directions
Step 1 — Place potatoes in a 4-quart saucepan and cover with water to 2 inches above potatoes. Add 1 tablespoon salt to the water, place on high heat, and bring to a full boil. Partially cover the pot and cook until tender, 12-15 minutes. Reserve ¼ cup cooking liquid and drain off the remaining water. With a potato masher, roughly mash the potatoes. Then add butter, sour cream, green onion, egg yolk, and 1 teaspoon each of salt and ground pepper and milk. Whip with either an electric mixer or masher until a spreadable, smooth consistency (use a bit of the reserved potato water if needed to bring to this consistency). Top with lid and set aside.
Step 2 — Raise oven rack to second highest rack level. Heat oven to 425°F. Meanwhile, add olive oil to a large cast iron skillet on medium high heat along with onion and garlic. Stir until onions soften about 3 minutes. Add carrot and celery and saute until softened, 3-5 minutes. Add parsley and rosemary and stir. Carefully break up the meat as it is added to the skillet and further break it apart with a wooden spoon combining with the vegetables and stirring occasionally for 6-8 minutes or until no longer pink. Add 3/4 teaspoon each salt and pepper or a little more to your taste.
Step 3 — Carefully drain off the majority of the animal fat, return skillet to heat, and add flour to the mixture fully incorporating. Allow to cook for 1 minute while stirring. Add the wine and deglaze the pan. Add stock and worcestershire sauce and cook until thickened about 3 minutes. Bring back to a boil and turn off heat.
Step 4 — Top meat sauce with layer of thawed peas and sprinkle with fresh thyme. Dollop with mashed potato mixture and use the back of a soup spoon or damp, flattened hands to spread potatoes to the edge of the skillet (or pipe over the top with a piping bag). Place the skillet in the oven for 5 minutes. Take skillet from oven and top potatoes with cheese. Change the oven temperature to broil and place skillet back in oven broiling the top until cheese melts and is golden brown, 5-7 minutes. Remove from oven. Allow to cool for a few minutes and serve accompanied with hot sauce on the side.