There's no need to choose between shepherd's pie and beef Stroganoff, thanks to this simple skillet dinner, which combines a creamy mushroom-and-beef filling with a smooth, buttery potato topping.
- Prep time 25 minutes
- Total time 30 minutes
- Portion size 6 servings
Ingredients
Method
Using fork, prick potatoes all over. Microwave on high, turning once, until fork-tender, 8 to 10 minutes. Set aside until cool enough to handle.
Meanwhile, in 10-inch (25 cm) cast-iron or ovenproof skillet, cook beef over medium-high heat, breaking up with spoon, until no longer pink, about 4 minutes. Using slotted spoon, remove beef to bowl. Set aside.
Drain fat from skillet. Add half of the butter; melt over medium-high heat. Cook onion, garlic and thyme, stirring, until onion is softened, about 4 minutes. Add mushrooms, 3/4 tsp of the salt and 1/2 tsp of the pepper; cook, stirring, until mushrooms are softened, about 4 minutes.
Stir in beef, mustard and Worcestershire sauce. Sprinkle with flour; cook, stirring, for 1 minute. Stir in 11/4 cups water; bring to boil, scraping up browned bits. Reduce heat and simmer until thickened, about 5 minutes. Stir in peas and sour cream; remove from heat. Set aside.
Peel potatoes; place potato flesh inbowl. Add milk, parsley and remaining salt and pepper; using potato masher, mash until smooth. Dollop over beef mixture, spreading to edge; dot top with remaining butter. Broil until golden, 3 to 4 minutes. Let stand for 5 minutes before serving.
Tip from The Test Kitchen: Stirring the peas in at the last minute helps retain their bright-green colour.
Nutritional facts per each of 6 servings: about
- Fibre 4 g
- Sodium 651 mg
- Sugars 6 g
- Protein 23 g
- Calories 338.0
- Total fat 12 g
- Potassium 1034 mg
- Cholesterol 58 mg
- Saturated fat 6 g
- Total carbohydrate 35 g
%RDI
- Iron 25.0
- Folate 20.0
- Calcium 10.0
- Vitamin A 12.0
- Vitamin C 40.0
