Skillet Shepherd's Pie

From Cook's Country | December/January 2009

Why this recipe works:

We thoroughly browned the beef in butter for the richest flavor and color. Briefly cooking the flour used to thicken our Skillet Shepherd’s Pie removed its starchy flavor. A bit of Worcestershire sauce added savory depth to the filling.

To streamline the recipe, instead of the traditional… read more

We thoroughly browned the beef in butter for the richest flavor and color. Briefly cooking the flour used to thicken our Skillet Shepherd’s Pie removed its starchy flavor. A bit of Worcestershire sauce added savory depth to the filling.

To streamline the recipe, instead of the traditional mashed potato topping, we use frozen hash browns, heating them in the microwave first so they only needed minutes to brown in the oven.

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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.

Ingredients

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