Skillet Shepherd’s Pie

Skillet Shepherd’s Pie

Adapted from The America’s Test Kitchen Healthy Family Cookbook

Filling:
2 tsp. canola oil
2 medium carrots, peeled and sliced 1/3″ thick
1 medium onion, diced
1 celery rib, sliced 1/3″ thick
1 lb. lean ground beef or ground sirloin
4 cloves garlic, minced
1 Tbsp. tomato paste
1/4 cup flour
1.5 cups chicken broth
3/4 cup beer*
1 Tbsp. Worcestershire sauce
2 tsp. freshly minced thyme
1 cup frozen peas
1 ear corn, kernels removed or 2/3 cup frozen corn

Topping:
1.5 lbs. Yukon Gold potatoes, peeled and cut into 2″ chunks
1 Tbsp. unsalted butter, melted
1/3 cup lowfat milk, warmed
1/4 cup lowfat sour cream or Greek yogurt at room temperature

Adjust an oven rack to the upper-middle position and heat the oven to 375º.

To make the filling: Heat the oil in a large oven- and broiler-proof skillet (I used a 12″ cast iron pan) over medium heat until shimmering. Add the carrots, onion, and celery and cook  until the vegetables are softened, about 6-8 minutes. Stir in the ground beef, breaking it up as you cook, until browned (about 5 minutes). Add the garlic and tomato paste, stirring until fragrant, about 30 seconds. Add the flour and cook for 1 minute. Gradually whisk in the broth, beer, Worcestershire, and thyme.

Bring the mixture to a simmer over medium-low heat and cook, stirring occasionally, until thickened but still saucy, 20-25 minutes. Off the heat, stir in the peas and corn. Season to taste with salt and pepper.

To make the topping: Meanwhile, bring 2 qts. water and the potatoes to a boil over high heat. Reduce the heat to medium-low and cook until the potatoes are tender, about 15 minutes. Drain the potatoes and return to the saucepan. Mash the potatoes with the butter and milk, and then the sour cream until smooth. (Note: I like to melt the butter and heat the milk in a measuring cup, in the microwave. Easy to do, just uses 1 cup, and easy to pour into the potatoes.) Season to taste with salt and pepper.

Dollop the potatoes over the top of the filling, and then smooth into an even layer, making sure to spread to the edges of the skillet. Bake until the filling is bubbling, about 15 minutes. Heat the broiler and then broil the casserole until the top is golden brown, about 3 minutes. Cool on a wire rack for 10 minutes before serving.

*We used a mild, sort of fruity lager which worked well. ATK actually recommends a nonalcoholic beer, for its sweetness and discourages the use of stouts/strong beers, which may overpower the dish and make the filling taste bitter.