Skillet Shepherd's Pie
Source of Recipe
From "The Best Simple Recipes" by America's Test Kitchen
"We speed this comfort-food classic up by making it in a skillet with a quick run under the broiler at the end. Frozen hash browns stand in for the mashed potato crust, and microwaving them with melted butter boosts their flavor and cuts cooking time even more."
List of Ingredients
◦ 8 cups frozen shredded hash brown potatoes
◦ 4 tablespoons unsalted butter, melted
◦ Salt and pepper
◦ 1 ½ pounds 85 percent lean ground beef
◦ 1 onion, chopped fine
◦ ¼ cup all-purpose flour
◦ 1 ½ teaspoons minced fresh thyme
◦ 2 cups low-sodium beef broth
◦ 2 teaspoons Worcestershire sauce
◦ 2 cups frozen peas and carrots, thawed
Adjust oven rack to upper-middle position and heat broiler. Toss potatoes with 2 tablespoons melted butter, 1 teaspoon salt, and ¼ teaspoon pepper in bowl. Microwave, covered, until tender, 7 to 10 minutes.
While potatoes are microwaving, cook beef and onion in large ovensafe skillet over medium-high heat until beef is no longer pink, about 5 minutes. Drain beef mixture in colander. Return beef mixture to skillet. Stir in flour and thyme and cook until incorporated, about 1 minute. Stir in broth and Worcestershire and cook until thickened, 6 to 8 minutes. Stir in peas and carrots and simmer until heated through, about 1 minute. Season with salt and pepper.
Scatter cooked potatoes over beef mixture and brush with remaining butter. Broil until potatoes are golden brown, 3 to 5 minutes. Serve.