Shepherd’s pie is an outstanding use for leftover mashed potatoes. The addition of mushrooms, what a forager might find, makes for a delicious twist on the classic. This one-skillet supper also makes cleanup a breeze. If transporting or freezing the dish, place the beef mixture in a 9-inch square baking dish coated with cooking spray before adding the potatoes. We love meaty shiitake mushrooms here; cremini mushrooms would also work. Let the mashed potatoes, peas, and pearl onions thaw at room temperature while you cook the beef mixture; then simply assemble and bake. Serve with sautéed Brussels sprouts or steamed broccoli.
1 1/2 cups unsalted beef stock
2 tablespoons all-purpose flour
1 1/2 teaspoons black pepper
1 1/2 tablespoons canola oil
12 ounces 90% lean ground sirloin
2 tablespoons chopped fresh thyme
1 1/2 tablespoons chopped garlic
12 ounces cremini mushrooms, chopped (5 1/2 cups)
1/4 cup dry sherry
2 tablespoons reduced-sodium Worcestershire sauce
1/2 teaspoon kosher salt
2 cups frozen green peas, thawed
1 cup frozen pearl onions, thawed
3 cups mashed potatoes from Mustard-Glazed Salmon with Horseradish Mashed Potatoes, at room temperature
3 tablespoons 2% reduced-fat milk
2 tablespoons chopped fresh flat-leaf parsley
Est. added sugars 0g
How to Make It
Preheat oven to 450°F.
Combine stock, flour, and pepper in a bowl. Heat oil in a large ovenproof skillet over high. Add beef; cook 5 minutes or until browned, stirring to crumble. Stir in thyme, garlic, and mushrooms; cook 3 minutes. Reduce heat to medium-high; cook 8 minutes or until mushrooms are browned. Stir in sherry, Worcestershire sauce, and salt; cook 1 minute. Add stock mixture; bring to a boil. Cook 4 minutes or until thickened. Stir in peas and onions.
Combine mashed potatoes and milk; spread over beef mixture. Bake at 450°F for 15 minutes. Turn on broiler (do not remove pan from oven). Broil 4 minutes or until lightly browned. Top with parsley.
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