Skillet Shepherd's Pie with Parsley

Ingredients

• 4 carrots (medium; peeled and small-diced)
• 2 cup chicken or vegetable broth (divided; source gives either chicken or vegetable broth)
• 1 cup frozen peas
• 1 bunch Italian (flat-leaf) parsley (small bunch; leaves minced, stems discarded)
• 1.5 lb lean ground beef
• 1 yellow onion (medium; small-diced)
• 4 yellow potatoes (medium; peeled and large-diced)
• 0.5 tsp black pepper (divided)
• 2 tbsp gluten-free flour
• 1 tsp salt (divided)
• 4 tbsp virgin coconut oil (divided)
• 2 tsp Worcestershire sauce
• water (enough to cover the potatoes for boiling)

Steps

1. 1

   Wash, peel, and large-dice the potatoes. Place them in a medium saucepan, cover with water, and bring to a boil. Reduce the heat to a simmer and cook until the potatoes are easily pierced with a fork, 10–12 minutes. Drain and return them to the saucepan.

2. 2

   Heat a skillet over medium-high heat.

3. 3

   Peel and small-dice the onion. Wash, peel, and small-dice the carrots.

4. 4

   Coat the bottom of the skillet with part of the coconut oil. Add the onion, carrots, and ground beef. Break up the beef with a spoon until crumbly. Cook, stirring occasionally, until the beef is browned and the vegetables are tender, 5–7 minutes.

5. 5

   Wash and dry the parsley. Shave the leaves from the stems, discard the stems, and mince the leaves.

6. 6

   Transfer the beef and vegetables to a colander and set aside.

7. 7

   Return the skillet to the stove. Add some of the remaining coconut oil and the flour, then whisk until smooth.

8. 8

   Add the broth and Worcestershire sauce to the skillet. Bring the mixture to a simmer.

9. 9

   Return the beef and vegetables to the skillet. Add the peas, some of the salt, and some of the pepper. Mix well and cook until the sauce thickens, 4–5 minutes.

10. 10

    Add the remaining coconut oil, broth, salt, and pepper to the potatoes. Mash until smooth.

11. 11

    To serve, place the beef and vegetable mixture in a bowl or on a plate. Top with mashed potatoes and garnish with parsley.

Notes

The source instructs serving the mashed potatoes on top of the beef mixture; it does not describe baking the assembled pie. The ingredient list gives total amounts, while the method lists their divisions: coconut oil is used as 1 tbsp, 2 tbsp, and 1 tbsp; broth as 1 cup for the gravy and 1 cup for the potatoes; salt and pepper are divided between the beef mixture and potatoes.

Nutrition per serving

• main
• British-inspired
• skillet
• gluten-free
• comfort food