How To Make Easy Shepherd's Pie

INGREDIENTS:
For the potato layer:

• 1/2 cup whole or 2% milk


• 4 tablespoons unsalted butter


• 3 pounds russet potatoes (4 to 5 large), peeled and diced


• 2 teaspoons kosher salt, divided


• 1 large egg yolk

For the filling:

• 1 teaspoon vegetable oil


• 1/2 cup water


• 2 tablespoons all-purpose flour


• 2 tablespoons ketchup


• 1 teaspoon onion powder


• 1 1/2 pounds lean ground beef


• 1 teaspoon kosher salt


• 1 (10-ounce) bag frozen vegetable medley, such as carrots, peas, green beans, and corn


• 1/2 teaspoon garlic power

EQUIPMENT:

1. Chef's knife and cutting board


2. 3- to 4-quart pot with lid


3. Spatula


4. 12-inch oven-safe skillet


5. Measuring cups and spoons


6. Potato masher

INSTRUCTIONS:

1. Heat the oven to 400°F. Arrange a rack in the middle of the oven and heat to 400°F. Meanwhile, cook the potatoes.


2. Boil the potatoes. Place the potatoes in a large (3- to 4-quart) pot. Cover with about 2 quarts of water, stir in 1 teaspoon of the salt, and bring to a boil over high heat. Reduce the heat to medium-low, cover, and simmer until the potatoes are tender, 15 to 18 minutes. Meanwhile, make the filling.


3. Brown the beef. Heat the oil in a large oven-safe skillet — 12-inch cast iron is best — over medium-high heat until shimmering. Add the beef and salt, breaking it into large chunks as you add it to the pan. Let the meat brown for 1 to 2 minutes undisturbed, then use a spatula to break up the chunks into smaller pieces. Cook, stirring occasionally, until browned, about 10 minutes total.


4. Add the vegetables and sauce ingredients. Add the vegetables, water, flour, ketchup, onion powder, and garlic powder. Cook, stirring occasionally, until simmering, 2 to 3 minutes. Remove from the heat. Don’t worry too much if the browned beef mixture looks a little soupy -- it will thicken in the oven.

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