Skillet Shepherd's Pie

Ingredients

• Potato

  raw, with skin

  6 potato, large or 2.21kg

• Olive oil

  2 tsp or 9g

• Ground beef

  raw, 80/20

  16 oz or 454g

• Salt

  table

  1 dash or 0.4g

• Black pepper

  ground

  1 dash or 0.1g

• Onion

  raw

  1 medium or 110g

• Garlic

  raw

  2 cloves, minced or 6g

• Crushed red pepper flakes

  ½ tsp or 0.2g

• Worcestershire sauce

  2 tbsp or 34g

• Onion soup

  dry mix

  1 packet or 39g

• Beef broth

  ready-to-serve, canned

  1 cup or 240g

• Mixed vegetables

  frozen

  2 cup or 450g

• Butter

  unsalted

  4 tbsp or 57g

• 2% milk

  4 fl oz or 122g

• Parmesan cheese

  shredded

  4 tbsp or 20g

• Parsley

  raw

  1 tbsp or 4g

Directions

1. Bring a large pot of salted water to a boil. Peel and cube the potatoes, add to the boiling water, and cook until fork-tender, about 15 minutes.
2. While the potatoes cook, heat the olive oil in a large oven-safe skillet over medium heat. Add the ground beef, season lightly with salt and pepper, and cook, breaking it up, until no longer pink, about 5 minutes.
3. Stir in the onion and garlic and cook until the onion softens, about 3 minutes. Add the red pepper flakes, Worcestershire sauce, onion soup mix, and beef broth. Stir in the frozen mixed vegetables and simmer 2–3 minutes. Remove from heat.
4. Preheat the oven to 350°F.
5. Drain the potatoes well and return to the pot or a large bowl. Add butter and mash until smooth, then mix in the milk and Parmesan cheese, and season to taste with salt and pepper.
6. Spread the mashed potatoes evenly over the beef mixture in the skillet, smoothing the surface, then rough up the top with a fork. Sprinkle with chopped parsley.
7. Set the skillet on a baking sheet to catch any drips and bake until the top is lightly golden and the filling is bubbling at the edges, about 40 minutes.
8. Let rest a few minutes before serving warm.