SKILLET STROGANOFF PIE
Hands-on time: 25 minutes Total time: 30 minutes Makes: 4 to 6 servings
This simple skillet dinner has a creamy mushroom-and-beef filling and buttery potato topping reminiscent of shepherd’s pie.
1 kg russet potatoes (about 3 large)
1 cup milk, warmed
2 tbsp chopped fresh parsley
1¼ tsp salt
¾ tsp pepper
450 g extra-lean ground beef
2 tbsp butter
1 small onion, chopped
2 cloves garlic, minced
2 tsp chopped fresh thyme
1 pkg (227 g) cremini or button
1 tbsp D ijon mustard
2 tsp Worcestershire sauce
2 tbsp all-purpose flour
¾ cup frozen peas
¼ cup sour cream
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. Peel potatoes; place flesh in bowl. Add milk, parsley, ½ tsp of the salt and ¼ tsp of the pepper; using potato masher, mash until smooth.
Meanwhile, in 10-inch cast-iron or ovenproof skillet, cook beef over mediumhigh heat, breaking up with spoon, until no longer pink, about 4 minutes. Using slotted spoon, transfer beef to bowl. Set aside.
Drain fat from pan. Melt half of the butter over medium-high heat; cook onion, garlic and thyme, stirring, until onion is softened, about 4 minutes. Add mushrooms and remaining salt and pepper; cook, stirring, until mushrooms are softened, about 4 minutes.
Stir in beef, mustard and Worcestershire sauce. Sprinkle in flour; cook, stirring, for 1 minute. Pour in 1¼ 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. Dollop mashed potatoes over top, spreading to edge; dot with remaining butter. Broil until golden, 3 to 4 minutes. Let stand for 5 minutes before serving.
PER EACH OF 6 SERVINGS: about 338 cal, 23 g pro, 12 g total fat (6 g sat. fat), 35 g carb (4 g dietary fibre, 6 g sugar), 58 mg chol, 651 mg sodium, 1,034 mg potassium. % RD I: 10% calcium, 25% iron, 12% vit A, 40% vit C, 20% folate.
A hybrid of shepherd’s pie and beef stroganoff