Skillet Shepherd’s Pie

I was so in the mood for some comfort food…I haven’t made this in such a long time and was really looking forward to serving this for dinner and it turned out wonderful…so warm and tasty…just the right meal for today…

Skillet Shepherd’s Pie
4 large potatoes, peeled & cut
2 lbs ground beef
1 T. olive oil
½ cup diced onion
½ cup diced carrots
2 garlic cloves, minced
2 T. Worcestershire sauce
3 T. ketchup
1 tsp. salt
1 T. dried parsley
Dash fresh ground pepper
1 cup reserved potato water
2 eggs, separated
½ c. milk
¼ c. butter, softened
¼ tsp. garlic powder
1½ T. Parmesan cheese

Preheat oven to 350°F. Place potatoes in a medium saucepot; cover with water and add 1 teaspoon salt. Bring to a boil, lower heat and simmer until tender. Drain cooked potatoes, reserving a cup f the potato water. In a large skillet, sauté the beef, onion, carrots and garlic in hot oil over medium heat until beef is browned and vegetables are tender. Stir in Worcestershire sauce, ketchup, salt, parsley, pepper and potato water. Bring to a boil, reduce heat to low and simmer a few minutes. Meanwhile, beat egg yolks until light and egg whites until stiff. In a medium bowl, combine yolks, milk, butter, garlic powder and cooked potatoes. Using an electric mixer, blend until smooth. Gently fold in egg whites. Spoon the potato mixture onto the beef mixture in the skillet. Sprinkle with Parmesan cheese. Bake about 25 minutes or until puffed and golden. Serves 4-6.



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