Hands-on time: 25 min­utes To­tal time: 30 min­utes Makes: 4 to 6 serv­ings

Canadian Living Comfort Food - - One-Pan Wonders -

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

mush­rooms, sliced

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

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