This Skillet Shepherd's Pie can be made with a shortcut for a simple and satisfying weeknight meal that bridges winter comfort food with spring vegetables.
Cover the potatoes with cold water and bring to a low boil. Cook the potatoes until easily pierced with a fork. Drain the potatoes.
Add 6 tablespoons of butter, fat free half and half, cream cheese, Parmesan cheese and the half teaspoon of salt to the potatoes. Mash until smooth. Set aside. Alternately you can use leftover mashed potatoes or purchased mashed potatoes from the store. If you would like your mashed potato topping to be more firm, stir one egg yolk into the potatoes before topping the Shepherd's Pie and baking.
In an oven safe skillet add the remaining two tablespoons of butter and melt over medium heat. Add the onions and carrots and cook until starting to soften, about 7 or 8 minutes.
Add the tomato paste, flour and all the seasonings (salt, oregano, thyme and pepper). Stir until combined.
Add the ground sirloin and cook until no pink remains in the meat. Stir in the red wine and allow to simmer for a couple of minutes to allow the alcohol to cook off.
Add the beef consommé (or broth) and simmer again for a couple of minutes.
Remove the beef and gravy mixture from heat. Stir in the parsley and top with the peas.
Top the meat mixture with the prepared mashed potatoes.
Bake the Skillet Shepherd's Pie in a 400 degree F oven for 20 - 25 minutes, or until potatoes are starting to brown.
Allow the Shepherd's Pie to rest for about 10 minutes before serving.