Skillet Shepherd's Pie

• 8 cups frozen hash brown potatoes
• 4 tablespoons unsalted butter, melted
• 1 teaspoon salt
• 14 teaspoon pepper
• 1 12 lbs lean ground beef
• 1 onion, chopped fine
• 1 12 teaspoons minced fresh thyme
• 14 cup all-purpose flour
• 2 cups low sodium beef broth
• 2 teaspoons Worcestershire sauce
• 2 cups frozen peas and carrots, thawed

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.
3. Drain beef mixture.
4. .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.
5. Stir in pea and carrot combo and simmer until heated through, about 1 minute.
6. Season with salt and pepper.
7. .Scatter cooked potatoes over beef mixture and brush with remaining butter.
8. Broil until potatoes are golden brown.
9. 3 to 5 minutes.
10. Serve.

frozen hash brown potatoes, unsalted butter, salt, pepper, lean ground beef, onion, thyme, flour, beef broth, worcestershire sauce, carrots

Taken from www.food.com/recipe/skillet-shepherds-pie-335505 (may not work)