The Best Skillet Shepherd's Pie
User Reviews
5
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Prep Time
20 mins
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Cook Time
50 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
Description
The Best Skillet Shepherd's Pie starts with sautéing onions and carrots before browning ground beef in a skillet. This base is seasoned with dried parsley, thyme, rosemary, garlic, and Worcestershire sauce, then thickened with tomato paste and flour and simmered in beef broth. Peas and corn are stirred in for added sweetness and texture. Topping the savory meat mixture is a smooth mash of russet potatoes blended with butter, half-and-half, garlic powder, and Parmesan cheese, which can be garnished with cheddar if desired.
The method allows for stovetop preparation or finishing in the oven, where baking melts and browns the cheese and crisps the top layer. Variations include using lamb, turkey, or chicken in place of beef and swapping broth types accordingly. The dish offers a rich balance of savory, herbal flavors, creamy mashed potatoes, and a hearty vegetable mix.
This shepherd's pie serves as a comforting main dish suitable for dinner and can be stored in the fridge or freezer. It’s versatile enough to accommodate gluten-free adjustments and different vegetables or cheeses based on preference. The recipe notes emphasize making sure to use fresh ingredients and offer tips for reheating.
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 parsley dried
- 1 teaspoon thyme dried
- 1 teaspoon rosemary dried
- ½ teaspoon kosher salt
- ½ teaspoon black pepper ground
- 1-1 ½ tablespoons Worcestershire sauce make sure GF if making GF
- 2 garlic minced, cloves
- 2 tablespoons all-purpose flour | sub with Gluten free AP Flour
- 2 tablespoons tomato paste
- 1 cup beef broth
- 1 cup pea fresh or frozen
- 1 cup carrot finely chopped (may be replaced with frozen peas and carrots
- ½ cup corn frozen, fresh or canned
Mashed Potatoes
- 1 ½ - 2 lbs russet potato peeled, cut into 1 inch cubes
- 6-8 tablespoons butter salted or unsalted
- ⅓ cup half-and-half
- 1 teaspoon garlic powder
- ½- 1 teaspoon kosher salt
- ¼ teaspoon black pepper ground
- ¼ cup Parmesan Cheese grated
- cheddar cheese optional, try Irish Cheddar!, sharp, white, for garnish
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.
Notes
- For oven baking, layer meat mixture in an oven-safe dish, top with mashed potatoes and cheese, then bake at 400°F for 25-30 minutes until golden and bubbly.
- Store leftovers in an airtight container in the fridge for up to 5 days or freeze tightly wrapped up to 3 months.
- Reheat thoroughly, adding a few extra minutes if reheating from frozen.
- Substitute ground lamb for authentic shepherd's pie or use ground chicken or turkey with appropriate broth changes.
- Use fresh or frozen vegetables interchangeably; adjust cooking times if using fresh.
- For gluten-free versions, ensure Worcestershire sauce and flour substitutions are suitable.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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