This one-pan skillet pie makes a comforting dinner dish that everyone will love. Serve with a tossed green salad or steamed green vegetables.

Ingredients

• 1 1/4 cups (300 mL) Lactantia^® 15% Cooking Cream
• 1/4 cup (60 mL) Lactantia^® Salted Butter, divided
• 1 1/2 lb (750 g) lean ground beef
• 1 tsp (5 mL) each salt and pepper, divided
• 1 large onion, thinly sliced
• 3 cloves garlic, minced
• 2 tbsp (30 mL) finely chopped fresh thyme
• 2 tbsp (30 mL) all-purpose flour
• 3/4 cup (175 mL) reduced-sodium beef broth
• 2 cups (500 mL) baby spinach
• 2 tbsp (30 mL) white wine vinegar
• 1 tbsp (15 mL) Worcestershire sauce
• 1/2 tsp (2 mL) mustard powder
• 1/4 tsp (1 mL) ground nutmeg
• 1 1/2 lb (750 g) yellow-fleshed potatoes, thinly sliced into 1/4-inch (5 mm) thick rounds
• 1/2 tsp (2 mL) paprika
• 2 tbsp (30 mL) finely chopped fresh chives

Instructions

1. Preheat oven to 400°F (200°C). Melt 2 tbsp (30 mL) butter in 10-inch (25 cm) ovenproof skillet set over medium-high heat; cook ground beef, and 1/2 tsp (2 mL) each salt and pepper for 5 to 8 minutes or until starting to brown.
2. Stir in onion, garlic and thyme; cook for 5 to 8 minutes or until onion is golden brown. Sprinkle flour over top; cook for about 2 minutes or until smooth.
3. Whisk in cream and broth; bring to boil, whisking constantly. Reduce heat to medium-low; cook for 8 to 10 minutes or until sauce is slightly thickened. Stir in spinach, vinegar, Worcestershire sauce, mustard and nutmeg. Cook for about 2 minutes or until spinach is wilted.
4. Remove from heat. Arrange potatoes in overlapping layers over beef mixture; sprinkle with remaining salt and pepper. Press lightly to immerse potatoes in sauce. Dot with remaining butter and sprinkle with paprika.
5. Cover with foil; bake for 30 minutes. Remove foil; bake for 30 to 35 minutes or until potatoes are golden and tender. Sprinkle with chives.

Tip

Substitute ground pork or turkey for ground beef; use chicken broth instead of beef broth.