(Easy) Shepherd's Pie - Carrie

Carrie's notes: Make a double recipe to feed family and have leftovers. We use ground beef. This is a great meal for freeze-dried carrots and peas - just add a little extra water/broth. We also do more potatoes - enough to cover the top of the skillet.

Ingredients

8 red new potatoes
2 tablespoons butter, melted
salt and pepper
1 lb extra lean ground turkey (or lean ground beef)
1.5 cups diced onion
1/4 cup all purpose flour
2 cups low-sodium beef broth
1 tablespoon Worcestershire sauce
1 cup frozen peas
1 cup frozen carrots

Instructions

Rinse and dice potatoes into bite-sized chunks and toss with melted butter, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Cover and microwave for 7 minutes or until tender.

Meanwhile, cook the meat and onion in an oven safe skillet over medium-high heat until meat is no longer pink. Drain if necessary and return to skillet. Stir in the flour until incorporated, about 1 minute. Add the broth and Worcestershire and cook until thickened, about 5-7 minutes. Stir in peas and carrots and simmer until heated through, about 1-2 minutes. Season with salt and pepper, about 1/2 teaspoon each.

Scatter the cooked potatoes over the meat and broil until golden brown, about 5 minutes.

source: https://www.kevinandamanda.com/easier-shepherds-pie-with-roasted-potatoes/