Despite its classic comfort food status, the many steps and stacks of dirty dishes that the shepherd's pie typically requires are reassuring. By using the cast iron skillet as a cooking, cooking and serving base, we have simplified the process. We used ground beef as a base and added tomato paste, garlic and thyme to enhance the flavor. Flour, chicken broth and Worcestershire sauce were all we needed to create a rich sauce, and a final addition of green peas added a touch of freshness. To give our potato the necessary structure, we added milk, butter and an egg. We used a zipper bag to garnish the potato mixture with the pie and finished the dish under the grill to give it a nice golden crust. Do not use ground beef more fat than 93 percent, otherwise the dish will be greasy. Pastor's bags: 4-6 Start: 1 hour, 15 minutes 2 pounds of scorched potatoes, peeled and cut into pieces of 1 inchSalt and pepper1 / 2 cup milk1 large egg4 tablespoons melted unsalted butter plus 2 tablespoons butter2 carrots peeled and chopped1 sliced onion1 1/2 pound lean ground beef to 93 percent2 tablespoons tomato paste2 sliced garlic cloves2 teaspoons minced fresh thyme minced the destination flour1 1/2 cup chicken broth2 teaspoons Worcestershire sauce1 cup frozen peasCover the potatoes with l & # 39; water in a large saucepan. Add 1 tablespoon salt, simmer over medium-high heat and cook until potatoes are tender, about 8 to 10 minutes. Drain the potatoes and put them back in a saucepan. Using a potato masher, crush the potatoes until smooth. Whip the milk and the egg, then add the potatoes, the melted butter, 1 teaspoon of salt and 1/2 teaspoon of pepper; cover and reserve. Heat a 10-inch cast iron skillet over medium heat for 3 minutes. Melt the remaining butter in the pan with 2 tablespoons. Add the carrots, onion and 3/4 teaspoon salt and cook until they have softened, about 5 minutes. Add the beef and cook, separating the meat with a wooden spoon, until the rose is no longer pink, 8 to 10 minutes. Stir in the tomato paste, garlic and thyme and cook until the fragrance is fragrant, about 1 minute. Stir in the flour and cook for 1 minute. Slowly stir in the broth and Worcestershire, scraping the golden pieces and smoothing the lumps. Simmer and cook, stirring occasionally, until the mixture thickens slightly, about 10 minutes. Off the heat, stir in the peas and season with salt and pepper. Adjust the oven rack to 5 inches from the grill element and heat the grill. Transfer the potato mixture into a 1-gallon zipper bag and cut a wedge to create a 1-inch opening. Spread the mixture in an even layer over the filling. Smooth the trim with the back of the spoon, then use the fork teeth to form streaks on the surface. Place the pan on a rimmed baking sheet and grill until the filling is golden and crisp for 5 to 10 minutes. Let the pan cool 10 minutes before serving. Nutrition information per serving: 442 calories; 183 calories from fat; 21 g of fat (11 g saturated, g of trans fat); 139 mg cholesterol; 379 mg of sodium; 36 g of carbohydrates; 5 g of fibers; 6 g of sugar; 31 g of protein .___ For more recipes, cooking tips and reviews on ingredients and products, visit https://www.americastestkitchen.com. Find other recipes such as Shepherd's Pie in "Cook it Cast". The Test Kitchen of America has provided this article to the Associated Press.