Skillet Shepherd's Pie

From the garden

• 2 lb russet or yellow potatoes, peeled and cut into chunks
• 1 medium yellow onion, diced
• 2 medium carrots, diced
• 1 cup peas (fresh or frozen)
• 2 cloves garlic, minced
• 2 sprigs fresh thyme, leaves stripped

From the pantry

• 4 tbsp butter
• ½ cup milk, warmed
• 1 lb ground beef
• 2 tbsp tomato paste
• 1 tbsp all-purpose flour
• 1 tbsp Worcestershire sauce
• 1 cup chicken stock
• salt · to taste
• black pepper

1. Cover the potatoes with salted cold water, boil until completely tender, 15 minutes, then drain well. Mash with the butter and warm milk until smooth; season generously and set aside.
2. Meanwhile, brown the ground beef in a 10-inch oven-safe skillet over medium-high heat, breaking it up, 6–8 minutes until no pink remains (160°F). Spoon off all but about a tablespoon of fat.
3. Add the onion and carrots and cook 5–6 minutes until softening, then stir in the garlic, tomato paste, and flour and cook 1 minute until the paste darkens slightly.
4. Pour in the stock and Worcestershire, add the thyme, and simmer 3–4 minutes until the gravy thickens enough to coat a spoon. Stir in the peas and season.
5. Spread the mashed potatoes over the filling all the way to the edges and drag a fork across the top. The ridges brown best. Broil 3–5 minutes until golden in spots, watching closely. Rest 5 minutes before serving.