Things I Like to Make with Ground Beef: Shepherd's Pie

This will be good on St. Patrick's Day, with the Irish Soda Bread recipe I posted below. I make this with 2 lbs. of ground beef and it feeds my family of six. Note the complete lack of Cream of Mushroom Soup. How far we've come.


Skillet Shepherd's Pie
Serves 4

Be sure to purchase shredded hash brown potatoes (sometimes labeled “country style”) rather than the cubed variety. Ground lamb can be substituted for the beef.

8 cups frozen shredded hash brown potatoes (see note)
4 tablespoons unsalted butter , melted
Salt and pepper
1 1/2 pounds 85 percent lean ground beef
1 onion , chopped fine
1 1/2 teaspoons minced fresh thyme
1/4 cup all-purpose flour
2 cups low-sodium beef broth
2 teaspoons Worcestershire sauce
2 cups frozen peas and carrots mix , thawed

1. Adjust oven rack to upper-middle position and heat broiler. Toss potatoes with 2 tablespoons butter, 1 teaspoon salt, and ¼ teaspoon pepper in large bowl. Wrap tightly with plastic and microwave until potatoes are tender, 7 to 10 minutes.

2. 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.

3. 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.

4. Scatter cooked potatoes over beef mixture and brush with remaining butter. Broil until potatoes are golden brown, 3 to 5 minutes. Serve.