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[3]Rustic Skillet Shepherd’s Pie
I can’t even tell you where I first saw the recipe that inspired this dish; it was years ago and I think I saw something interesting in a magazine???
I think it was a magazine.
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This is the perfect dish for autumn in my humble opinion. I say this because its extra rich and hearty so after a summer of light eating I always look forward to a dish like this on a cooler October evening.
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A good strategy to something so rich is to serve it with a Green Salad [6]
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Traditional Shepherd’s Pie meets hearty old world Italian Bolognese; this is stick-to-your-bones, warm you from the inside-out, comfort food.
Print [2]
Rustic Skillet Shepherd’s Pie
- Total Time: 1 hour 20 minutes
- Yield: 8 1x
Description
Traditional Shepherd’s Pie meets hearty old world Italian Bolognese; this is stick-to-your-bones, warm you from the inside-out, comfort food.
Ingredients
Serves 8
453 g Extra lean Ground Beef
1 Large onion, diced
1 Large stalk celery, diced
1 Large carrot, diced
1 Sprig rosemary
3 Cloves garlic, crushed
1 tbsp tomato paste
1 tsp Worcestershire sauce
½ Cup red wine
1 ¼ Cup tomato puree/Passata
1 ¼ Cup sodium-reduced beef stock
½ tsp salt, plus more
¼ tsp pepper, plus more
½ Cup green peas (I just used frozen)
680 g/1.5 lb potatoes, peeled
½ Cup milk (I used 2%)
½ Cup fat free sour cream or yogurt
1 tbsp grated Parmesan cheese
Instructions
If you have a cast iron skillet or an oven safe skillet, use that. Otherwise use a large frying pan and then you can assemble the Shepherd’s Pie in a casserole dish.
Heat a large skillet over high heat and add the beef; season with salt and pepper.
Brown the beef and when it is completely cooked, strain it and then return the pan to the medium-high heat.
Add in the onion, celery, carrot, and rosemary sprig; season with salt and pepper.
Sauté for 10 minutes (still at medium-high heat), until veggies have softened and then add in the garlic. Sauté for about 30 seconds, careful to not let the garlic burn.
Stir in the tomato paste and Worcestershire sauce then deglaze the pan with the ½ cup of wine.
When the alcohol has cooked out (about a minute) add in the passata, stock, ½ tsp salt, ¼ tsp pepper; mix well.
Let the pan come to a boil and then drop the heat to low; simmer on low heat for 30 minutes.
Meanwhile start boiling the potatoes. When the potatoes are fork tender, strain them and return them to the pot they were cooked in.
Add in the milk, sour cream, salt and pepper as needed mash together until the potatoes are completely smooth; taste and adjust seasoning.
Preheat your oven to 400.
Remove the pan from the heat, discard the sprig of rosemary and add the peas to the meat mixture; taste and adjust seasoning.
Top the beef mixture evenly with the mashed potatoes and top the potatoes evenly with the Parmesan cheese.
Bake for 35-40 minutes, until top is slightly browned.
Let the pan rest for 5 to 10 minutes before serving.
Notes
- This could be prepared ahead of time, just reserve baking the assembled Shepherd’s Pie until the day you are serving it.
- Originally posted on October 24, 2017!
- Prep Time: 10 Minutes
- Cook Time: 70 Minutes
- Category: Casserole
- Method: Stovetop
- Cuisine: American
Find it online: https://lisagcooks.com/rustic-skillet-shepherds-pie/ [10]