One-Pan Pork Shepherd’s Pie Skillet
A simple Quebec-inspired one-pan meal with savoury ground pork, corn, carrots and peas, topped with creamy mashed potatoes and melted cheddar.
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 1 serving
Ingredients
- 80 g Beef Broth
- 1 g Black Pepper
- 10 g Butter
- 50 g Carrot
- 30 g Cheddar Cheese
- 100 g Corn kernel
- 1 g Dried Thyme
- 50 g frozen peas
- 2 g Garlic Powder
- 150 g Ground pork
- 40 g Milk 2%
- 250 g Potato
- 2 g Salt
- 15 g Tomato Paste
- 8 g Worcestershire Sauce
- 60 g Yellow Onion
Instructions
- Cut the potatoes into small pieces. Place them in a large skillet, cover with water and bring to a boil. Cook until very tender, about 12 to 15 minutes.
- Drain the potatoes and mash them directly in the skillet with the milk, butter, salt and pepper. Transfer the mashed potatoes to a bowl.
- In the same skillet, cook the ground pork and onion over medium-high heat, breaking up the meat, until the pork is browned and the onion is soft.
- Stir in the tomato paste, Worcestershire sauce, garlic powder and thyme. Cook for 1 minute.
- Add the beef broth, frozen corn, peas and carrots. Simmer until the vegetables are hot and most of the liquid has reduced, about 5 minutes.
- Spread the mashed potatoes over the pork mixture. Sprinkle with cheddar, cover the skillet and cook on low until the cheese melts, about 3 minutes.
- Let stand for 5 minutes before portioning into a meal-prep container.