My son and I made this dish together for our St. Patrick’s Day dinner. We’ve been keeping ourselves busy while we’re stuck at home! He is a big fan of mashed potatoes, so he made the topping himself. I loved the ridged pattern on the finished crust.
Although the recipe is streamlined to be made in one skillet, it was still a little bit time-consuming. (Thankfully, we had plenty of time!) The plus side is that it can be prepared with ingredients that are readily available in your pantry and freezer. It definitely created less dishes too. 🙂
This recipe was adapted from America’s Test Kitchen via The Associated Press. It was originally published in their book, Cook it in Cast Iron. I used a combination of Dutch yellow baby potatoes and red potatoes instead of russet potatoes, ground turkey instead of ground beef, increased the amount of garlic, and modified the method. Great comfort food.
Yield: Serves 6
- 2 pounds potatoes, Dutch yellow baby potatoes (unpeeled), red potatoes (unpeeled), or russets (peeled and cut into 1-inch pieces)
- coarse salt and freshly ground pepper
- 1/2 cup milk (I used 1%)
- 1 large egg
- 6 T unsalted butter, divided (4 T melted)
- 2 carrots, peeled and chopped
- 1 large yellow onion, chopped
- 1 1/2 pounds of ground turkey or 93% lean ground beef
- 2 T tomato paste
- 4 garlic cloves, minced
- 2 tsp fresh thyme or ½ teaspoon dried thyme
- 2 T all-purpose flour
- 1 1/2 cups chicken stock
- 2 tsp Worcestershire sauce
- 1 cup frozen peas
- Cover potatoes with water in large saucepan. Add 1 tablespoon salt, bring to simmer over medium-high heat, and cook until potatoes are tender, 15 to 20 minutes for unpeeled baby potatoes or 8 to 10 minutes for peeled and cut russet potatoes.
- Drain potatoes and return them to saucepan. If using unpeeled baby potatoes, remove the peels at this point.
- Using a potato ricer, process all of the potatoes. (Alternatively the potatoes can be mashed until smooth.)
- In a measuring cup, whisk milk and egg together. Stir into potatoes along with 4 tablespoons of melted butter, 1 teaspoon coarse salt, and 1/2 teaspoon freshly ground black pepper; cover and set aside.
- Heat a 10-inch cast-iron skillet over medium heat for 3 minutes.
- Melt remaining 2 tablespoons butter in skillet.
- Add carrots, onion, and 3/4 teaspoon salt and cook until softened, about 5 minutes.
- Add ground meat and cook, breaking up meat with wooden spoon, until no longer pink, 8 to 10 minutes.
- Stir in tomato paste, garlic, and thyme and cook until fragrant, about 1 minute.
- Stir in flour and cook for 1 minute.
- Slowly stir in stock and Worcestershire, scraping up any browned bits and smoothing out any lumps.
- Bring to simmer and cook, stirring occasionally, until mixture has thickened slightly, about 10 minutes.
- Off the heat, stir in peas and season with salt and pepper, to taste.
- Adjust oven rack 5 inches from broiler element and heat broiler.
- Dollop the mashed potatoes over the top of the filling. Smooth topping with a knife or the back of a spoon, then use the tines of a fork to make ridges on the surface.
- Place the skillet in the oven and broil until topping is golden brown and crusty, 5 to 10 minutes.
- Let the casserole cool for 10 minutes before serving.