Shepherd’s Pie in a Skillet

Preheat oven to 425 F.

In a large water-filled pot, cook potatoes until tender. Depending on the size of the cubes, this will take 10-20 minutes. Drain off the water but keep the potatoes in the pot. Lightly mash the potatoes. Add butter, half-and-half and sour cream, and mash into potatoes until smooth.

In a 12-inch cast iron (or other oven-safe) skillet over medium heat, brown beef. Drain grease if necessary. Add carrots, onions, and garlic. Cook vegetables until tender. Add frozen peas, frozen corn, Worcestershire sauce, paprika, ketchup and a dash of salt and pepper. Cook until vegetables are warm.

Spread meat mixture into an even layer. Top meat mixture with a layer of potatoes. Bake for 10-15 minutes, until potatoes begin to brown. Serve immediately.