I really wanted some Shepherd's Pie, but I didn't want to take the time to bake it in the oven. Then I wondered why bake it in the oven in the first place; everything is already cooked through and hot, why not just eat it as is?
Turns out 'eating as is' was a great idea. The flavor was all there (and it was delish), but it was ready in half the time because I skipped the oven. Niiice :) You can add cheese if you want, but I was out.
Note: This is very loosely adapted from a shepherd's pie recipe in one of my Cook's Country magazines.
Shepherd's Pie (Inside-Out, Backwards, and Deconstructed)
2 lbs lean ground beef
2 large carrots, scraped, halved lengthwise and sliced 1/8-inch thick
1 onion, diced
1/3 cup all-purpose flour
2 tablespoons tomato paste
3 cups chicken broth
1/4 cup milk (any fat content)
2 tablespoons Worcestershire sauce
1 1/2 teaspoons dried thyme
1 cup frozen peas, thawed
Prepared mashed potatoes for serving
Shredded cheddar cheese for serving, if desired
Thinly sliced green onion for serving, if desired
1. Heat a 12-inch skillet over medium heat until hot. Brown and crumble the ground beef untl no longer pink. Add the carrot and onion and cook until lightly browned, 5-8 minutes, stirring often. There will probably be some brown stuff stuck to the pan--this is good.
2. Add the flour and tomato paste, stirring well to coat the beef and veggies; cook for 5 minutes, stirring often.
3. Add the chicken broth, milk, Worcestershire sauce, and thyme; scrape up the browned stuff that's stuck-on the bottom of the pan. Bring to a boil, reduce the heat to maintain a simmer, and cook until the sauce is very thick. Stir in peas and heat through.
4. Serve with mashed potatoes, and top with cheese and green onion if desired.
Makes 6-8 servings.