Skillet Shepherd's Pie

From Cook's Country magazine. Be sure to purchase shredded hash brown potatoes (sometimes labeled "country style" rather than the cubed variety.

• Ready In: 30 mins
• Serves: 4
• Yields: 1 pie

Ingredients

• 8  cups frozen hash brown potatoes
• 4  tablespoons unsalted butter, melted
• 1  teaspoon salt
• 1⁄4 teaspoon pepper
• 1 1⁄2 lbs lean ground beef
• 1  onion, chopped fine
• 1 1⁄2 teaspoons  minced fresh thyme
• 1⁄4 cup all-purpose flour
• 2  cups low sodium beef broth
• 2  teaspoons Worcestershire sauce
• 2  cups  frozen peas and carrots, thawed

Directions

1. Adjust oven rack to upper-middle position and heat broiler Toss potatoes with 2 tablespoons butter, 1 teaspoon salt and 1/4 teaspoon pepper in large bowl.Wrap tightly with plastic and microwave until potatoes are tender 7 to 10 minutes.
2. While potatoes are cooking, cook beef and onion in large heatproof skillet over medium high heat until beef is no longer pink, about 5 minutes. Drain beef mixture.
3. .Return beef mixture to pan, stir in thyme and flour and cook until incorporated about 1 minute.Stir in broth and worcestershire and cook until sauce is thickened 6-8 minutes. Stir in pea and carrot combo and simmer until heated through, about 1 minute. Season with salt and pepper.
4. .Scatter cooked potatoes over beef mixture and brush with remaining butter. Broil until potatoes are golden brown. 3 to 5 minutes. Serve.