Skillet Shepherd’s Pie
Skillet Shepherd’s Pie
We make a premium version of this recipe the day after Christmas. We always serve prime rib and Katie’s unbelievable garlic mashed potatoes for Christmas dinner. We use those two ingredients the next day as the basis for our shepherd’s pie. This recipe offers us an easy alternative when starting from scratch. I sometimes add some Guiness when I’m feeling nostalgic for the mother country.
Servings
6
Prep time
35 min
Ingredients
- 1 pound steak, cubed
- 1 cup yellow onion, chopped
- 1 tablespoon Worcestershire sauce
- 2 teaspoons garlic, minced
- 1 cup beef broth
- 3 ½ cups mashed potatoes (prepared with milk, garlic and butter)
- ¾ cup cheddar cheese, shredded
Preparation
In a large skillet, cook beef and onion over medium heat until meat is cooked and onion is translucent. Add the Worcestershire sauce and garlic. Reduce heat to medium-low; cover and cook for 5 minutes.
Stir the beef broth into beef mixture. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened.
Spread mashed potatoes over the top; sprinkle with cheese. Place uncovered in the oven on broil until cheese is lightly browned.
Source: Katie Parsons (The Cast Iron Chef's better half). © Copyright 2020 The Cast Iron Chef, Inc.
