The Best Skillet Shepherd's Pie
User Reviews
5.0
24 reviews
Excellent
-
Prep Time
20 mins
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Cook Time
20 mins
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Total Time
1 hr 10 mins
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Servings
6 -8 servings
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Calories
476 kcal
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Course
Main Course
The Best Skillet Shepherd's Pie
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The ultimate family comfort food: Traditional Skillet Shepherd’s Pie - aka Cottage Pie made with ground beef (or lamb!). A hearty, delicious filling with a flavorful meat mixture under fluffy layer of mashed potatoes. Plus gluten free options.
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Ingredients
- 2 tablespoons olive oil
- 1 cup yellow onion chopped (about 1 small or medium)
- 1- 1 ½ lbs ground beef I used 80/20 beef, use ground lamb, turkey or chicken
- 2 teaspoons dried parsley
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- ½ teaspoon kosher salt
- ½ teaspoon ground pepper
- 1-1 ½ tablespoons Worcestershire sauce make sure GF if making GF
- 2 garlic cloves minced
- 2 tablespoons all-purpose flour | sub with Gluten free AP Flour
- 2 tablespoons tomato paste
- 1 cup beef broth
- 1 cup peas fresh or frozen
- 1 cup carrots finely chopped (may be replaced with frozen peas and carrots)
- ½ cup corn frozen, fresh or canned
Mashed Potatoes
- 1 ½ - 2 lbs Russet potatoes peeled, cut into 1 inch cubes
- 6-8 tablespoons butter salted or unsalted
- ⅓ cup Half & Half
- 1 teaspoon garlic powder
- ½- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¼ cup Parmesan Cheese grated
- Garnish with Sharp white cheddar cheese on top optional, try Irish Cheddar!
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Instructions
- Add oil to a large skillet (use your cast iron skillet you will bake in or another), over medium-high heat getting it nice and hot. Saute onions and carrots (if using fresh, wait if using frozen). Stir around for about 5 minutes until caramelized.
- Add ground beef (or lamb or other ground meat) and brown (a little red showing is fine).
- Pour in Worcestershire sauce and chopped garlic, sauce for 1 minute or so until fragrant.Add parsley, rosemary, thyme, salt and pepper. Stir to combine, cooking for 6-8 minutes until the meat is browned.
- Stir in tomato paste and flour, until thick and ingredients incorporated. Add beef broth and stir.
- Toss in peas (frozen or fresh) and frozen corn, stir to combine, increase heat and bring to a simmer, reduce heat, simmering for 5 minutes, uncovered, stirring occasionally. Set aside, or transfer to 10" cast iron skillet or 9x9 square casserole, make the mashed potatoes.
Mashed Potatoes (make ahead or at the same time)
- Place diced potatoes in a large pot and cover with water (about an inch above the potatoes). Bring water to boil, simmering until they are fork tender, falling apart a bit when you stick a fork in one. About 10-15 minutes at sea level, 15-20 at altitude.
- Drain potatoes and return to the hot pot, let the potatoes rest for a minute to evaporate any remaining liquid. Then add butter, spices and half and half. Get the masher out and mash until smooth, careful not to over-mix the potatoes will get gummy.
- Stir in parmesan cheese, allow potatoes to cool for 5-10 minutes to prevent them from sinking into the meat mixture.
- Spread potatoes evenly over meat layer and if desired sprinkle with a little Irish Cheddar Cheese, cover with lid, heat on low until potatoes and mixture are heated through and cheese is melted.
Equipments used:
Notes
- Make-Ahead or Oven Version
- Preheat oven 400°F/204°C.
- 400°F/204°C.
- Prepare through step 5 of the casserole, make mashed potatoes, then place beef mixture in an oven-safe skillet or casserole dish, top with mashed potatoes, sprinkle with cheese and bake uncovered in preheated oven for 25-30 minutes until bubbly and golden. Allow to sit for 10-15 minutes before serving.
- Prepare through step 5 of the casserole, make mashed potatoes, then place beef mixture in an oven-safe skillet or casserole dish, top with mashed potatoes, sprinkle with cheese and bake uncovered in preheated oven for 25-30 minutes until bubbly and golden. Allow to sit for 10-15 minutes before serving.
- From Frozen: To reheat, thaw in the refrigerator overnight or allow to sit on the counter for 30 minutes, then bake as directed, you might need to bake a few minutes longer.
- GLUTEN-FREE SHEPHERD'S PIE
- STORAGE | Cool completely then store in the fridge in an airtight container for up to 5 days.
- Freeze well wrapped, up to 3 months, see above for reheating instructions. If no oven, thaw completely overnight in the fridge, place on the stovetop over low heat, covered for about 30 minutes, then uncover for the last 10 minutes or so of heating.
- MEAT SUBSTITUTIONS | Ground beef is actually for a Cottage Pie, ground lamb is Shepherd's pie, you can also make a Chicken Shepherd's pie by using ground chicken or even turkey.
- VEGGIE SUBSTITUTIONS | Traditionally, you can make this with frozen peas and carrots, but I prefer fresh instead, replace cup for cup with frozen veggies.
- CHANGE THE BROTH | If you are not a beef lover, and are planning on making this shepherd's pie with chicken or turkey, replace beef broth with chicken or even veggie broth.
- MASHED POTATOES | Use leftover mashed potatoes, store-bought potatoes for a shortcut, time saver.
- Make sure your Worcestershire sauce is gluten-free, I know for a fact that Lee & Perrins is indeed gluten-free.
- Replace the flour (or omit altogether) with a good Gluten Free All Purpose Flour.
- Check labels on mashed potatoes if you are using store-bought, pre-grated or shredded cheese as they sometimes contain gluten.
Nutrition Information
Show Details
Serving
1serving
Calories
476kcal
(24%)
Carbohydrates
38g
(13%)
Protein
22g
(44%)
Fat
27g
(42%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
2g
Monounsaturated Fat
11g
Trans Fat
1g
Cholesterol
87mg
(29%)
Sodium
1263mg
(53%)
Potassium
1082mg
(31%)
Fiber
4g
(16%)
Sugar
6g
(12%)
Vitamin A
4135IU
(83%)
Vitamin C
15mg
(17%)
Calcium
122mg
(12%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6-8 servings
Amount Per Serving
Calories 476 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 476kcal | 24% |
| Carbohydrates | 38g | 13% |
| Protein | 22g | 44% |
| Fat | 27g | 42% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 87mg | 29% |
| Sodium | 1263mg | 53% |
| Potassium | 1082mg | 23% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 4135IU | 83% |
| Vitamin C | 15mg | 17% |
| Calcium | 122mg | 12% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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