This one-pot wonder will be a new family favourite that the kids will continue to make once they move out! It is a dinner classic with a twist that’s ready in less than 30 minutes with perogies taking the place of traditional mashed potatoes.
Skillet Perogy Shepherd’s Pie
Ingredients
1 tbsp (15 mL) oil
1 lb (500 g) Lean Ground Beef
1 onion, diced
4 cloves garlic, minced
½ tsp (2 mL) EACH dried thyme and sage leaves
2 cups (500 mL) frozen diced mixed vegetables, thawed slightly
⅓ cup (75 mL) all-purpose flour
½ tsp (2 mL) EACH salt and pepper
2 cups (500 mL) beef broth
24 frozen potato and cheese perogies
1 cup (250 mL) shredded Cheddar cheese
Sour cream and thinly sliced green onions (optional)
Instructions
- Heat oil over medium-high heat in a large, deep, oven-safe skillet. Cook beef, onion, garlic, thyme and sage, stirring often and using back of spoon to break up meat into small chunks, for about 5 to 8 minutes or until beef is browned. Stir in mixed vegetables to coat.
- Whisk together flour, salt, pepper and broth in a medium bowl until smooth. Pour into skillet and stir to coat. Bring to a simmer, stirring. Arrange perogies on top beef mixture in a concentric circle. Cover, reduce heat to low and simmer gently for about 12 minutes or until perogies are tender and puffed.
- Meanwhile, move oven rack about 6 inches (15 cm) from element and preheat broiler until hot.
- Uncover skillet and sprinkle cheese over perogies. Place under broiler and cook for about 4 minutes until cheese is melted and top is light golden.
- Let cool slightly. Serve dolloped with sour cream and sprinkled with green onions, if desired.
Per 1 cooked portion: about 560 Calories, 29g Protein, 28g Fat, 53g Carbohydrate, 1340mg Sodium
Excellent Source of: Thiamine, Riboflavin, Niacin, Folate, Vitamin B12, Phosphorus, Zinc, Selenium
%DV: Iron 22% (Good Source), Zinc 45% (Excellent Source), Vitamin B12 75% (Excellent Source)
