30-Minute Stove-Top Shepherd's Pie Skillet
English
Chapter 4: Quick Dinners That Make My Heart Sing (Weeknight Triumphs)
Technically speaking, the purists will tell you that a Shepherd's Pie requires lamb, and that making it with beef renders it a Cottage Pie. But in the Irish-American kitchens that built this country, this bubbling, potato-crowned skillet of joy has been known as Shepherd's Pie for generations. It is straightforward, stick-to-your-ribs comfort food that skips the traditional oven-bake to deliver all the slow-simmered nostalgia of the old country in exactly thirty minutes.
Before you start
Leave the potato skins on.
Yukon Golds have thin skins, so skip peeling them entirely to save precious time and add a welcome, rustic texture to the mash.
Ingredients
- Yukon Gold potatoes cut into 1-inch cubes1 1/2 to 2 lbs
- unsalted butter4 Tablespoons
- half-and-half or whole milk1/3 cup
- kosher salt1/2 teaspoon
- freshly cracked black pepper1/4 teaspoon
- olive oil1 Tablespoon
- medium yellow onion finely diced1
- lean ground beef1 lb
- garlic cloves minced3
- tomato paste2 Tablespoons
- all-purpose flour2 Tablespoons
- low-sodium beef broth1 cup
- Worcestershire sauce1 Tablespoon
- dried thyme1/2 teaspoon
- dried rosemary1/2 teaspoon
- frozen peas and carrots medley1 1/2 cups
- fresh parsley chopped2 Tablespoons
Method
- 01
Boil the potatoes.
Place the cubed potatoes in a large pot, cover with an inch of cold water, salt generously, and boil until fork-tender, about ten to fifteen minutes.
- 02
Sauté the aromatics and brown the beef.
While the potatoes boil, heat the olive oil in a large cast-iron skillet over medium-high, soften the onion for a few minutes, then add the beef to brown; drain the excess fat and stir in the minced garlic.
- 03
Build the gravy base.
Reduce the heat to medium, stir in the tomato paste and flour, and cook for one full minute to kill the raw flour taste and caramelize the tomato.
- 04
Deglaze and thicken.
Pour in the beef broth, scraping up the browned bits from the pan, then stir in the Worcestershire sauce, thyme, and crushed rosemary, simmering until the gravy thickens beautifully.
- 05
Finish the filling.
Stir in the frozen peas and carrots, simmering for just a few minutes until heated through, then season generously with salt and pepper and turn the heat to the lowest setting.
- 06
Mash the potatoes.
Drain the tender potatoes, return them to the warm pot, and mash them with the butter, half-and-half, salt, and pepper until perfectly smooth and creamy.
- 07
Assemble and serve.
Dollop the hot mashed potatoes directly over the warm skillet filling, spread into an even layer with little peaks, garnish with parsley, and bring the whole glorious pan straight to the table.
Notes
Appease the purists.
If you want absolute historical authenticity, swap the ground beef for ground lamb at a one-to-one ratio.
Chase the crispy crust.
If you miss the golden, toasted ridges of an oven-baked pie, run a fork over the mashed potatoes and slide the oven-safe skillet under the broiler for a few minutes before serving.
Make it gluten-free.
Swap the flour for a tablespoon of cornstarch mixed into the cold beef broth before it hits the pan, and ensure your Worcestershire sauce is certified gluten-free.
From The Irish American Table.