A rustic and hearty one-skillet dinner featuring ground beef, mixed vegetables, and a creamy mashed potato topping, perfect for a cozy fall meal with less mess. The recipe emphasizes the quality of sourced beef for rich flavor.
1. Preheat oven to 400 F. In a cast iron skillet over medium heat, brown your ground beef & season with S&P. Once fully cooked, remove from skillet and set aside in a large bowl.
2. Add your celery, onion and garlic to the same skillet, using the beef bits & grease to sauté in. Cook for about 6-8 mins or until tender. Add frozen vegetable mix and sauté an additional 5+ mins.
3. Add the tomato paste and stir until all vegetables are coated and it’s begun to caramelize to the pan. De-glaze with beef broth, stirring until combined, followed by adding fresh herbs of rosemary & thyme. While still over medium heat, sprinkle tablespoons of flour to thicken mix.
4. In a large pot of boiling water with 1 tbsp salt, add your peeled, cubed potatoes and boil until fork tender, about 15 mins. Strain and add to large bowl. Add butter, milk and salt and pepper and mash until smooth.
5. Transfer to the top of the beef mixture in skillet and evenly spread until pie is covered. Bake for about 35 mins, and end the last 5+ mins on broil for a slight crisped crust.
6. Allow pie to set for at least 15 mins before serving. Enjoy! xo Hailey🤍
