This is a classic recipe that is an easy skillet meal. We love having this on chilly fall nights!
Ingredients
- 2 large yukon gold potatoes cut into 2 in. chunks
- 8 cloves garlic 4 halved + 4 chopped
- 4 tsp salt
- 4 tbsp butter cut into pieces
- 1 cup whole milk
- 1/2 cup sour cream 2
- 1 tbsp vegetable oil
- 1 large yellow onion diced
- 2 lbs ground beef
- 2 tbsp tomato paste
- 2 tbsp all purpose flour
- 1 1/2 cups beef stock
- 3 tbsp worcestershire sauce
- 1 tsp chopped thyme
- black pepper to taste
- 1 16 oz. bag frozen peas and carrots blend
- 1/4 cup grated parmesan
Instructions
- Preheat the oven to 400. Put potatoes and halved garlic cloves in a large pot and cover with cold water by 1 inch. Add 1 tsp of salt and bring to a boil over med-high heat. Cook until fork tender. drain the potatoes and return to the pot. Add the butter, milk and sour cream. Mash until smooth and season with 1 tsp of salt.
- Meanwhile, heat the vegetable oil in a cast iron skillet over med-high heat. Add the onion and cook until soft.
- Add the beef to the skillet and cook, breaking the meat up with a spoon and cooking until browned. Add the tomato paste and chopped garlic. Stir to combine. sprinkle with flour and stir to coat. Stir in the stock, worcestershire and thyme. Bring to a summer and cook until thickened, about 3 minutes.
- Season the meat mixture with the remaining salt and a little bit of pepper. Add the peas and carrots blend and stir to combine. Remove from the heat.
- Spread the potatoes evenly on top of the meat mixture. sprinkle with Parmesan cheese. Place the skillet on a baking sheet and put it into the oven. Bake until bubbly and the potatoes start to brown. About 20 minutes.
Notes
Shepherd’s pie is a classic recipe. However, I know some do not care for peas. I’ve seen this recipe modified to switch those for green beans. Feel free to try it!
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