Skillet Shepherd's Pie

Shepherd's Pie is my ultimate comfort food. Savory meat, fluffy mashed potatoes, ooey-gooey cheese... mmm... so good! My version of this classic dish is crust-free, and throws a sweet potato into the mix (just to keep it interesting!). I do it all in one oven-safe skillet, which keeps it easy and fast.

Here we go:

3 medium red potatoes, scrubbed and eyes removed
1 large sweet potato, scrubbed and ends removed
3 Tbsp. butter
2 Tbsp. milk of your choice

Cut potatoes into chunks and boil until cooked. Mash with butter and milk; set aside.

Meanwhile:

1 1/2 lbs. lean ground meat (I use beef, but lamb, pork, chicken, or turkey would all work)
1/2 onion, diced
1 c. frozen mixed veggies, or whatever fresh you have on hand (I had carrots and corn)
1 clove garlic, minced

Saute meat in skillet until almost done. Drain fat. Add onion, veggies and garlic and cook until soft.

Add:

3/4 - 1 c. beef broth
1 Tbsp. flour
2 Tbsp. worcesteshire sauce
1 Tbsp. ketchup
1 t. italian seasoning
1/2 t. salt or to taste
1/4 t. pepper

Pour broth over meat mixture. Bring to a boil. Sprinkle with flour and stir. Allow to thicken. Add remaining ketchup, worcesteshire and seasoning. Top with mashed potatoes.

Sprinkle with cheese or cheese alternative if you wish (I do cheese for me and the hubs on one half, and no cheese on the other for the kids) and pop in a 350 degree oven until heated through and cheese is melted.

ENJOY!