Skillet Shepherd's Pie

Ingredients

• 1¼ lb ground beef
• 1 yellow onion
• 2 carrots
• 2 celery stalks
• 3 garlic cloves
• ¾ cup frozen peas
• 2 tbsp tomato paste
• 2 tbsp all-purpose flour
• 1½ cup beef broth
• 1 tbsp Worcestershire sauce
• ½ tsp dried thyme
• 2 lb potatoes, russet or Yukon Gold
• ½ cup milk
• 4 tbsp butter
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp fresh parsley, chopped (optional)

Steps

1. Preheat oven to 375°F (190°C). Peel and cube potatoes; boil in salted water until very tender, about 15-20 minutes. Drain well.
2. While potatoes cook, heat an oven-safe 10-12 inch skillet over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain excess fat.
3. Add chopped onion, carrots, and celery to the skillet with the beef. Cook until vegetables soften, about 5-7 minutes. Stir in minced garlic and tomato paste; cook for 1 minute.
4. Sprinkle flour over the beef and vegetable mixture, stir well, and cook for 1 minute. Gradually stir in beef broth, Worcestershire sauce, and dried thyme. Bring to a simmer and cook until the sauce thickens, about 5 minutes. Stir in frozen peas.
5. Mash the cooked potatoes with milk, butter, salt, and pepper until smooth and creamy. Taste and adjust seasoning.
6. Spoon the mashed potatoes evenly over the beef mixture in the skillet. You can create decorative peaks with a fork for extra crispiness.
7. Bake in the preheated oven for 20-25 minutes, or until the potato topping is golden brown and the filling is bubbly. If desired, broil for the last 2-3 minutes for a deeper golden crust.
8. Remove from oven, let rest for a few minutes, then garnish with fresh parsley if using, and serve directly from the skillet.