Skillet Cottage Pie

Ground beef, carrots, and peas in a rich sauce topped with sweet and Yukon gold potatoes and then baked in the oven.

Skillet Cottage Pie

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11 people Yepped this recipe

servings: 4

total time: 1 hour

added on 04/10/2019

recipe by: Rae

INGREDIENTS

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Preheat the oven to 400°F.
Cook the ground beef in a cast-iron skillet over medium heat until well browned, breaking up the beef as it cooks, about 8 minutes.
Stir in the onions, carrots, and garlic and cook, stirring occasionally, for about 5 minutes.
Stir in the tomato paste and cook, stirring occasionally, for about 3 minutes.
Pour in the red wine and cook, stirring occasionally, until the wine is reduced by half, about 5 minutes.
Stir in the flour and cook, stirring often, for about 2 minutes.
Stir in the Worcestershire sauce, water, thyme, 1 tsp salt and 1/2 tsp black pepper and bring to boil.
Reduce the heat to medium-low and cook, stirring often, until thickened a bit, about 3 minutes.
Stir in the peas and vinegar then take the skillet off the heat and set aside.
In a large bowl toss all the potatoes with the butter, Parmesan, 1/2 tsp salt and 1/4 tsp black pepper.
Shingle the sliced potatoes, alternating between sweet potato and Yukon Gold potato, over the top of the beef.
Bake in the preheated oven for 40 minutes.