Shelly's Recipe

SKILLET SHEPHERDS PIE

Category: Casseroles - Beef

8 cups frozen shredded hash brown potatoes
4 tbsp unsalted butter, melted
Salt and pepper
1 1/2 lbs 85 percent lean ground beef
1 onion, chopped fine
1 1/2 tsp minced fresh thyme
1/4 cup flour
2 cups low-sodium beef broth
2 tsp Worcestershire sauce
2 cups frozen peas and carrots mix, thawed

Adjust oven rack to upper-middle position and heat broiler. Toss potatoes with 2 tbsp butter, 1 tsp salt, and 1/4 tsp pepper in large bowl. Wrap tightly with plastic and microwave until potatoes are tender, 7 to 10 minutes.

While potatoes are cooking, cook beef and onion in large heatproof skillet over medium-high heat until beef is no longer pink, about 5 minutes. Drain beef mixture in colander.

Return drained beef mixture to pan. Stir in thyme and flour and cook until incorporated, about 1 minute. Stir in broth and Worcestershire and cook until sauce is thickened, 6 to 8 minutes. Stir in pea and carrot medley 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. Serves 4