Skillet Shepherd's Pie

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 42.

	this recipe	typical
dairy	13%	5%
aromatics	22%	28%
salt	1%	1%
liquid	38%	42%
vegetables and beans	107%	145%

Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

14 g	1 tablespoon olive oil
567 g	1 1/4 pound ground beef (lean)
3 g	1/2 teaspoon salt (or to taste)
1 g	1/2 teaspoon pepper (or to taste)
150 g	1 large onion (chopped)
3 g	1 clove garlic (minced)
1 g	1/2 teaspoon red pepper flakes
32 g	2 tablespoon Worcestershire sauce
55 g	1.9 ounce onion soup mix (I used Knorr, 55g pkg)
240 g	1 cup beef broth (low sodium)
360 g	2 cups frozen veggies (I used mix of peas, carrots, green beans and corn)
1020 g	6 large potatoes (peeled and cut into cubes)
57 g	4 tablespoon butter (softened)
122 g	1/2 cup milk
25 g	1/4 cup Parmesan cheese
3 g	1/2 teaspoon salt (or to taste)
1 g	1/2 teaspoon white pepper (or to taste)
6 g	1 tablespoon parsley (fresh, for garnish)

Method: 8 steps, published by www.jocooks.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“It didn’t come out like the picture, but it did taste really good. I’m not sure why but it came out with too much liquid which caused it to bubble up around the edges and disturb the potato around the edges. Maybe next time I will cook down the liquid before a” — a cook, 4.0★

“I’ve made this several times. It’s so delicious. I’m making smaller batches for a friend going through chemo, and I was curious about freezer methods. I’d like to give her some personal freezer meals and was curious if I should I bake the individual shepherds ” — a cook, 5.0★