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Skillet Beef Parmentier

with Roasted Brussels Sprouts

Cooking time

40 minutes




800 /serving

Get cozy with the coziest of cozy classics: a saucy parmentier, i.e. shepherd's pie, with not one, but two twists! The first is that it’s made in a skillet, which is so fast and convenient, with only a flash under the broiler for some last-minute browning. The second tweak is that you’ll mix a bit of our signature chipotle-BBQ sauce into the browned beef, to give it extra oomph—it’s a small but mighty tip we bet you’ll recreate anytime you revisit this comforting dish.

We will send you:

  • 285g Ground beef
  • 450g Potatoes
  • 225g Brussels sprouts
  • 2 Garlic cloves
  • 1 Shallot (or onion)
  • 200g Carrots
  • 1 Bunch of chives
  • 12g Beef demi-glace
  • 45g Chipotle-BBQ sauce
  • 8g Sweet Onion & Thyme spice blend (onion, salt, paprika, garlic, sugar, thyme, parsley, rosemary, green bell pepper, mustard, cumin, cayenne pepper, sunflower oil, bay leaf)

Contains: Anchovies, Milk, Mustard, Soy

You will need:

Medium pot
Medium oven-safe pan
Sheet pan
2 or 4 tbsp Butter
Salt & pepper
Parchment paper
Total Fat
39 g
Saturated Fat
17 g
1230 mg
Total Carbs
76 g
21 g
39 g
13 g
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Make the mash
Preheat the oven to 450°F. Bring a medium pot of salted water to a boil. Peel and medium-dice the potatoes. Add the potatoes to the pot of boiling water; boil, 14 to 16 minutes, until very tender when pierced with a fork. Reserving ½ cup cooking water (double for 4 portions), drain the potatoes and return to the pot. Off the heat, add 1 tbsp butter (double for 4 portions). Using a fork (or potato masher), mash the mixture, gradually adding the reserved cooking water until you achieve your desired consistency; season with S&P to taste.
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Roast the Brussels sprouts
While the potatoes boil, halve the Brussels sprouts (or quarter if very large). On a lined sheet pan, toss the Brussels sprouts with a drizzle of oil; season with ½ the spice blend and S&P. Arrange in a single, even layer and roast in the oven, stirring halfway through, 10 to 12 minutes, until golden brown and tender. Remove from the oven and set aside in a warm spot.
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Mise en place
While the Brussels sprouts roast, peel and quarter the carrots lengthwise; roughly chop. Mince the garlic. Peel, halve and mince the shallot. Thinly slice the chives.
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Start the parmentier
In a medium, oven-safe pan, heat a drizzle of oil on medium-high. Add the carrots, shallot and garlic to the pan and sauté, stirring frequently, 2 to 3 minutes, until beginning to soften. Add the ground beef*; season with the remaining spice blend and S&P. Cook, breaking up the meat with a spoon, 4 to 6 minutes, until cooked through. Add the demi-glace, chipotle-BBQ sauce and 1 tbsp water (double for 4 portions). Cook, stirring frequently, 1 to 2 minutes, until the meat is coated with the sauce.
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Finish the parmentier
When the Brussels sprouts are done, switch the oven to broil. Top the cooked beef and carrots with the mash. Spread in a single, even layer and top with 1 tbsp butter (double for 4 portions), cut into small cubes. Transfer the finished parmentier to the oven and broil, 2 to 3 minutes, until the top begins to brown. Remove from the oven and let rest for 5 minutes before serving.
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Plate your dish
Divide the roasted Brussels sprouts and finished parmentier between your plates. Top the parmentier with the chives. Bon appétit!

*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.