Skillet Shepherd's Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 serving Bertolli EVOO (1 tbsp) 1.25 unit, cooked (yield from 1 lb Ground Beef (lean) 1 large Onions, raw 1 clove Garlic .5 serving Crushed Red Pepper Flakes, 1 tsp. (by GABIRUSZCZAK) 6 tsp Lea & Perrins, Worcestershire Sauce 1 serving Soup, LIPTON, RECIPE SECRETS ONION, Mix, Dry 1 serving Pacific Natural Foods Beef Broth, 1 cup 2 cup Birds Eye Steam Fresh Frozen Vegetables (Mixed Veggies) 6 large (3" to 4-1/4" dia.) Potato, raw 4 tbsp Butter, salted .66 cup Milk, 1% 12 tsp Kraft grated parmesean cheese
1. Start by first cooking the potatoes in boiling water for about 15 minutes or until fork tender. While the potatoes are cooking, you can prepare the meat mixture.
2. Heat the oil in a large skillet over medium heat. Add the ground beef to the skillet and cook it for abut 5 minutes or until it's no longer pink, breaking it up as you go along.
3. Add the onion and garlic and cook for 3 more minutes until the onion softens and becomes translucent. Add the pepper flakes, Worcestershire sauce, onion soup mix, beef broth and stir. Stir in the frozen veggies and cook for a couple more minutes. Set aside.
4. Preheat the oven 350 F degrees.
5. Prepare the mashed potatoes. Drain the potatoes then add them to a large bowl. Add in the butter and using a potato masher, mash until smooth. Add the milk, Parmesan cheese, salt pepper and mash a bit a more until smooth.
6. Spread the potatoes over the meat and smooth with a spoon. Take a fork and rough up the top a bit and garnish with a bit of parsley.
7. Place the skillet on a baking sheet, then place it in the oven and bake for 40 minutes until golden brown on top.
8. Garnish with more parsley and pepper and serve warm.
Serving Size: 8
Number of Servings: 8
Recipe submitted by SparkPeople user IAMDEEDRA.
2. Heat the oil in a large skillet over medium heat. Add the ground beef to the skillet and cook it for abut 5 minutes or until it's no longer pink, breaking it up as you go along.
3. Add the onion and garlic and cook for 3 more minutes until the onion softens and becomes translucent. Add the pepper flakes, Worcestershire sauce, onion soup mix, beef broth and stir. Stir in the frozen veggies and cook for a couple more minutes. Set aside.
4. Preheat the oven 350 F degrees.
5. Prepare the mashed potatoes. Drain the potatoes then add them to a large bowl. Add in the butter and using a potato masher, mash until smooth. Add the milk, Parmesan cheese, salt pepper and mash a bit a more until smooth.
6. Spread the potatoes over the meat and smooth with a spoon. Take a fork and rough up the top a bit and garnish with a bit of parsley.
7. Place the skillet on a baking sheet, then place it in the oven and bake for 40 minutes until golden brown on top.
8. Garnish with more parsley and pepper and serve warm.
Serving Size: 8
Number of Servings: 8
Recipe submitted by SparkPeople user IAMDEEDRA.
Nutritional Info Amount Per Serving
- Calories: 440.7
- Total Fat: 16.9 g
- Cholesterol: 58.9 mg
- Sodium: 397.7 mg
- Total Carbs: 51.8 g
- Dietary Fiber: 7.7 g
- Protein: 20.8 g
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