Skillet Perogy Shepherd’s Pie

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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 than30 minutes, with perogies taking the place of traditional mashed potatoes.

Skillet Perogy Shepherd’s Pie
 
Prep time
Cook time
Total time
 
Author:
Serves: 4 to 6 servings
Ingredients
  • 1 tbsp (15 mL) canola oil
  • 1 lb (500 g) Lean Ground Beef
  • 1 onion, diced
  • 4 cloves garlic, minced
  • ½ tsp EACH dried thyme and sage leaves
  • 2 cups frozen diced mixed vegetables, thawed slightly
  • 2 cups beef broth
  • ⅓ cup all-purpose flour
  • ½ tsp EACH salt and pepper
  • 24 frozen potato and cheese perogies
  • 1 cup shredded Cheddar cheese
  • Sour cream and thinly sliced green onions (optional)
Instructions
  1. In a large deep oven-safe nonstick skillet, heat oil over medium-high heat. Cook beef, onion, garlic, thyme and sage for about 5 minutes or until beef is longer pink. Stir in mixed vegetables to coat.
  2. In a small bowl, whisk together broth, flour, salt and pepper until smooth. Pour into skillet and stir to coat. Bring to a simmer, stirring. Place perogies into beef mixture in a concentric circle over top. Cover skillet with lid and simmer gently for about 12 minutes or until perogies are tender and puffed. Uncover and sprinkle cheese over perogies.
  3. Place skillet about 6 inches (15 cm) under preheated broiler for about 4 minutes until cheese is melted and top is light golden. Let cool slightly before serving dolloped with sour cream and green onions, if desired.
Notes
Per Serving (1/6 recipe): 490 calories, 20g fat, 8g saturated fat, 60mg cholesterol, 990mg sodium, 53g carbs, 4g fibre, 7g sugars, 27g protein. %DV: vitamin A 6%, vitamin C 5%, calcium 18%, iron 26%.
Calcium per serving is 175 mg.

 

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