Skillet Shepherd's Pie

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Ground beef

  80% lean meat / 20% fat, raw

  1 ¼ lb or 566g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ½ tsp or 1g

• Onions

  Raw

  1 large or 150g

• Garlic

  Raw

  1 cloves, minced or 3g

• Crushed red pepper flakes

  ½ tsp or 0.2g

• Worcestershire sauce

  2 tbsp or 34g

• Onion soup

  Dry, mix

  1 packet or 39g

• Beef broth or bouillon canned soup

  Ready-to-serve

  1 cup or 240g

• Mixed vegetables

  Frozen, unprepared

  2 cup or 450g

• Potato

  Flesh and skin, raw

  6 potato, large or 2.21kg

• Butter

  Unsalted

  4 tbsp or 57g

• Lowfat milk

  Fluid, 1% milkfat, with added vitamin a and vitamin d

  ½ cup or 122g

• Parmesan cheese

  Shredded

  ¼ cup or 20g

• Parsley

  Raw

  1 tbsp or 4g

Directions

1. Boil the potatoes in a pot of water for about 15 minutes or until fork-tender.
2. While the potatoes cook, heat the olive oil in a large skillet over medium heat. Add the ground beef, season with salt and pepper, and cook for about 5 minutes until no longer pink, breaking it up as it cooks.
3. Add the chopped onion and minced garlic, cooking for 3 more minutes until the onion softens and becomes translucent. Stir in the crushed red pepper flakes, Worcestershire sauce, onion soup mix, and beef broth. Add the frozen mixed vegetables and cook for a couple more minutes. Set aside.
4. Preheat the oven to 350°F.
5. Drain the potatoes and add them to a large bowl. Add the butter and mash until smooth. Mix in the milk, Parmesan cheese, and additional salt and pepper to taste, mashing until smooth.
6. Spread the mashed potatoes over the meat mixture in the skillet, smoothing with a spoon. Rough up the top with a fork and garnish with fresh chopped parsley.
7. Place the skillet on a baking sheet and bake in the oven for 40 minutes until golden brown on top.
8. Serve warm.

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