One Skillet Shepherd's Pie

For Meat:

1 TBSP Olive Oil

1 Pound Ground Beef – we like grass fed

1 Large Onion chopped

3 Cloves of Garlic minced (use more or less to taste)

½ TSP Red Pepper Flakes

2-4 TBSP Worcestershire Sauce (we like a lot)

1 Packet Onion Soup Mix

1 Cup Beef Broth

Salt and Pepper to taste

2-3 Cups Frozen Peas (we like a lot)

PUT TOGETHER:

Heat olive oil in a large oven-proof skillet over medium heat. Add ground beef, salt and pepper. Cook for about 5 minutes or until it’s no longer pink, but still moist.

Add onion and garlic and cook for about 3 more minutes.

Add red pepper flakes, Worcestershire sauce, onion soup mix and beef broth. Stir.

Add frozen peas and cook for a few more minutes.

For Mashed Potatoes:

6-8 Large Potatoes cut into cubes (we like to keep the peel on, but you can peel if you like)

4 TBSP Butter

2/3 Cup Milk

¼ Cup grated Parmesan Cheese

Salt and Pepper to taste

1 Cup Basil Leaves pureed (if making green potatoes)

PUT TOGETHER:

Boil potatoes for about 15 minutes or until fork tender.

Drain potatoes and add to a large bowl. Add butter, milk, parmesan cheese, salt and pepper and mash or beat.

Add pureed basil at the end of mashing, if you are making green potatoes.

ASSEMBLE THE SHEPHERD’S PIE:

In the same skillet, spread the mashed potatoes over the top of the meat and smooth with a spoon.

Swirl the top of the potatoes.

Bake in the oven for 40 minutes.

Enjoy warm.