Skillet Shepard's Pie


Garlic Mash

· 2 pounds of red potatoes, cut into cubes

· ¼ cup butter

· 2 tbsp. minced garlic

· ¾ cup low-fat half & half

· 3 tbsp. low-fat sour cream

· Sea salt (to taste)

· White pepper (to taste)

Beef Mixture

· 4 tbsp. olive oil, divided

· ½ cup frozen corn

· ½ cup frozen peas

· 1 medium yellow onion, chopped

· Sea salt (to taste)

· Black pepper (to taste)

· 1 tbsp. smoked paprika

· 1 tbsp. cumin

· 1 lb. ground beef


Garlic Mash

In a large saucepan, fill water half way. Bring water to a boil on medium high heat. Add potatoes. Boil until potatoes are tender, 13 – 15 minutes. Drain. Set aside.In a medium saucepan, melt butter on medium heat. Mix in garlic and sauté for 1 minute. Add half & half and bring to a simmer, 2 - 3 minutes. Remove from heat.In a food processor or using an immersion blender, mix together all ingredients until the consistency of your liking. Serve.

Beef Mixture

· In a large skillet, heat 1 tbsp. of olive oil on medium high heat.

· Add carrots and peas. Sauté for 3 minutes then add chopped onion. Season with salt, pepper, smoked paprika, and cumin. Sauté until onions are tender, additional 2 minutes. Remove vegetables from skillet.

· In the same skillet, heat 2 tbsp. of olive oil on medium high heat. Add ground beef. Salt and pepper to taste. Cook and crumble ground beef until browned, 5 – 7 minutes. Remove from heat, drain, and return to skillet.

Shepard’s Pie

· Preheat oven to a low broil, 300 degrees or less.

· Add vegetables back to skillet with ground beef and mix well. Spread mixture evenly across the bottom of the skillet

· Spread mashed potatoes over ground beef mixture evenly. Once done, all you should see is mashed potatoes in the skillet.

· Drizzle your last remaining tbsp. of olive oil over mashed potatoes.

· Broil until mashed potatoes begin to crisp and brown slightly, 5 – 7 minutes.

· Serve.

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