Thursdays Are For Cooking
Baby red potatoes
It’s that time of year when the trees have lost nearly their entire load of leaves and everything looks like dried-out grasses, and you know that ice fishing is not too far away. What you want, when you get home from doing some heavy duty stuff outdoors is a dish that is easy to fix and hearty. Summer is past and the leaves are almost gone and that alone, whether or not you’re out hunting geese or turkeys or deer, means you want a hearty meal. This can be fixed ahead and warmed up if you don’t want to wait for it to finish in the pan.
This is the easiest possible spin on a classic comfort food! This stovetop Shepherd’s Pie uses ground beef, frozen veggies and broth for a hearty stew that gets topped with extra cheesy mashed potatoes. Simple to whip up, and simply unbeatable for a weeknight dinner in a hurry.
Ingredients:
1 lb lean (at least 80%) ground beef
½ cup chopped onion
2 teaspoons finely chopped garlic
1 bag (16 oz) frozen mixed vegetables (3½ cups)
½ teaspoon dried thyme leaves
¾ teaspoon salt
¼ teaspoon pepper
2 ½ cups beef flavored broth (from 32-oz carton)
3 tablespoons all-purpose flour
1 pouch (4.7 oz) creamy butter mashed potatoes
Water, butter and milk called for on mashed potato pouch
1 cup shredded Cheddar cheese (4 oz)
¼ cup chopped Italian (flat-leaf) parsley
Paprika, if desired
Steps:
1 – In 12-inch skillet, cook beef, onion and garlic over medium-high heat 4 to 5 minutes, stirring frequently, until beef is no longer pink; drain. Stir in frozen mixed vegetables, thyme, salt and pepper. This should give you about 4 servings, but that depends on the expansive appetites of whoever joins you for this meal.
2 – In 4-cup glass measuring cup, add broth and flour, beating with whisk to combine. Add broth mixture to skillet; heat to boiling. Cook 8 to 10 minutes over medium-high heat, stirring occasionally, until mixture is slightly thickened.
3 – Meanwhile, make mashed potatoes as directed on pouch; stir in cheese until melted and 2 tablespoons of the parsley.
4 – To serve, divide beef mixture among bowls; top with potatoes. Sprinkle with paprika; garnish with remaining 2 tablespoons parsley.
Expert Tips
– Substitute ground turkey for ground beef, and chicken broth for beef flavored broth, if desired.
– Top mashed potatoes with additional shredded cheese before serving for an extra-cheesy dish.
– Shredded Monterey Jack or Colby Jack cheese may be substituted for shredded cheddar
– Make ahead and hold it until suppertime, and have it ready to go when you get home
Bon Appetit!
Ok, Lucy, somebody gots some ‘splaining to do. This post was here, it disappeared and now has popped back up. I’m not in a twilight zone and it is not deja vu all over again. Tho you have posted this most delicious recipe before. And no, I’m not smoking them funny cigarettes, and SFC D, Tox, Sky, T’stixx, Roh-Dog, and The Stranger and I are not taking a late lunch at SFC D’s Cantina…in the basement…drinking with charles w.
As commented before, Mama made this right regular. It was one of her sneaky ways to get the young’uns to eat more veggies…’specially the peas and carrots. Here great big cast iron skillet would be the cook and serve method, putting the taters on top, with more cheese, then baking for a few more minutes to melt the cheese. Then cut it like pie wedges.
Tanks Matey!
It appeared/disappeared, because the software changed my posting time without telling me. 🙁
This is the stovetop version. I previously posted an oven-ready version. I sometimes repost something from a while back, if it’s the right kind of weather for it.
Choose your weapon and dig in, KoB.
Speak fer yerself, FA.
I been enjoyin’ a pleasant afternoon, sippin’ back The Good Stuff (but no smokin’ the Long Green Weed).
Too bad it’s gettin’ close ta time ta be gettin’ home.
And for those who like to cook under pressure, this is directly from the Instant Pot site: Ingredients Beef Mixture 1 lb ground beef preferably 93% lean 1 onion finely diced 1 1/2 cups frozen peas and carrots mixture 1 cup mushrooms roughly chopped 2 tbsp Worcestershire sauce 1 tsp salt 1 tsp pepper After Saute: 2 tbsp butter 2 tbsp flour 1/2 cup beef broth Potato Mixture: 1 cup Water 1 1/2 lbs russet potatoes peeled and cut into 1 inch cubes 2 tbsp butter 1 egg beaten 1 tsp kosher salt 1 tsp garlic powder To Finish: 1 cup shredded Cheddar cheese Add ground beef and onion to the Instant Pot. Using the display panel select the SAUTE function. Cook and stir until no pink remains. Drain any liquids. Add remaining Beef Mixture ingredients and stir to combine. In a small bowl, melt >2 tbsp butter. Whisk in flour and beef broth until smooth. Add to pot and stir to combine. Cook and stir for 3-4 minutes, until sauce begins to thicken. Transfer the beef mixture to a 1 1/2 qt Instant Pot-friendly casserole and cover to keep warm. Rinse out the pot, then combine 1 cup water and cubed potatoes in the pot. Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed. Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 8 minutes. When the time is up, quick-release the pressure. Add remaining Potato Mixture ingredients to the pot and mash to desired consistency. Top the beef mixture evenly with the mashed potatoes. Cover the casserole with foil. Rinse out the pot, then add 1 1/2 cups of water and the steam rack. Carefully lower the casserole onto the rack, then secure the lid, making sure the vent is closed. Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 10 minutes. When the time is up, quick-release the pressure. Carefully remove the dish from the… Read more »
Thanks for posting that, GC.
Our pleasure, ma’am.
Sausage/penne on the stove right now simmering for another 6 minutes or so then into the vaccume bags and into the reefer freezer.
I think you’re stuck on that dish. Jeff.
Hey, PH! After you put the goodies n the bowl, you could always hit the top of the potatoes with a blow torch to brown them up a bit. Might wanna hold the garnish and make sure the bowls are oven proof.
Unless the oven is broke, since the cast iron skillet was already dirty, I’d just throw the potatoes on top and put the pan in the oven. To really cheat, use smashed tators from the refrigerator section, then it’s a one dish meal.
Anyway you fix it, it’s filling, and good healthy food, especially at this time of year.