Iron Skillet British Cottage Pie

The holiday celebrations are over and it's back to relatively normal life...except for the fact that hubby is feeling a bit "under the weather".   So it's time for one of his favorite comfort dinners:  choices are shepherd's pie, cottage pie, or meatloaf and mashed potatoes.  Since I haven't made a cottage pie in quite a while, that won the draw!  This one brought me back to England and the British Isles and the wonderfully delicious cottage pies that I enjoyed in pubs and restaurants.  I love cooking with cast iron skillets so I made an easy one-pot dinner of this one by using my cast iron skillet and by using frozen mashed potatoes.  Result?  Yummy!

INGREDIENTS:
1 pound ground sirloin

1 onion, chopped

2 Tablespoons extra virgin olive oil

1 16-ounce package frozen peas and carrots

2 Tablespoons flour

½ teaspoon ground cinnamon

2 Tablespoons Italian seasoning

1 ½ cups beef broth

2 Tablespoons ketchup

1 Tablespoon Worcestershire sauce

1 package Ore Ida frozen steam & mash potatoes

Salt and pepper to taste
 Paprika for sprinkling on top

DIRECTIONS:

• Preheat oven to 350 degrees F
• Saute onion in olive oil in 10-inch cast iron skillet over medium heat.
• Add ground beef and cook until meat is browned and crumbly.
• Stir in flour, cinnamon, and Italian seasoning and continue to cook over medium heat.
• Add beef broth ½ cup at a time and continue to stir.
• Add ketchup and Worcestershire sauce.
• Reduce heat to low and simmer for 20 minutes, stirring often until desired consistency.
• Add salt and pepper to taste.
• Make mashed potatoes according to package instructions (or you can make your own, using about 4 baking potatoes).
• Spread the mashed potatoes over the beef and vegetable mixture.
• Bake in preheated oven for 25 to 30 minutes until heated through.