Skillet Shepherd’s Pie
Skillet Shepherd’s Pie is a comforting and classic dish that’s perfect for a cozy dinner at home. This savory and hearty dish is made with ground meat, vegetables, and mashed potatoes, all cooked together in a single skillet.
How to Make it
To make Skillet Shepherd’s Pie, you start by browning ground beef or lamb in a skillet over medium-high heat. Once the meat is browned and crumbled, you add in diced onions, carrots, and celery and cook them until they’re soft and tender. Next, you add in a few cloves of minced garlic, which adds a delicious and aromatic flavor to the dish.
Once the vegetables are cooked, it’s time to add in the liquid ingredients. This includes beef stock and heavy whipping cream. These ingredients help to create a rich and flavorful sauce that coats the meat and vegetables. You can also add in your favorite herbs and spices, such as thyme, rosemary, or bay leaves, to enhance the flavor of the dish.
The final step in making Skillet Shepherd’s Pie is to add the mashed potatoes to the skillet. You can use leftover mashed potatoes, or you can make a fresh batch by boiling and mashing potatoes with butter and milk. Once the mashed potatoes are added to the skillet, you can spread them out evenly on top of the meat and vegetables, creating a delicious and creamy layer.
To finish the dish, you bake it in the oven until the mashed potatoes are golden brown and crispy. The result is a delicious and hearty dish that’s perfect for any cold winter night. Skillet Shepherd’s Pie is also great for meal prep, as it reheats well and can be enjoyed as a quick and easy lunch or dinner throughout the week.
Skillet Shepherd’s Pie
- 12" cast iron skillet
- 2 lbs ground beef
- 6 tbsp butter unsalted; divided
- 2 tbsp olive oil extra virgin
- 2 onions medium; diced
- 1 tbsp garlic powder
- 2 carrots diced
- 2 celery stalks diced
- 2 ½ cups beef stock
- 2 tbsp parsley chopped
- 1 tbsp rosemary chopped
- 1 tsp ground thyme
- 1 bay leaf
- ½ cup frozen peas thawed
- 1 tbsp cornstarch
- 1 tbsp pepper
- 3 tbsp Worcestershire sauce
- 2 lbs russet potatoes peeled; cut into 1 inch pieces
- ½ cup heavy cream
- ¾ cup cheese cheddar; shredded
- Boil potatoes in a large pot and cook for 12 to 15 minutes.
- Drain and add cheese, heavy cream and 4 tablespoons of butter and combine.
- Set potatoes aside.
- Preheat oven to 425°F.
- Brown beef in a 12" cast iron skillet.
- Set aside beef in a bowl.
- Heat 2 tablespoons of butter and 2 tablespoons of olive oil in skillet.
- Add onion, garlic powder, carrots and celery. Cook until onions are translucent.
- Add browned beef to skillet with beef stock, parsley, rosemary, thyme and bay leaf, pepper and Worcestershire sauce and bring to boil.
- Reduce heat and simmer for 15 minutes until thickened.
- Add cornstarch, peas and a small amount of water, simmer until thickened.
- Spoon potatoes over mixture.
- Bake for 15-20 minutes until potatoes are lightly browned.
Just found you today! Made the Shepherds pie today because I had leftover mashed potatoes from yesterday, and I’m learning to cook with our cast iron. It was so delicious, we all loved it!!
So glad you enjoyed the shepherds pie!! I love hearing about the success and I appreciate your support.
Used left over potatoes from Thanksgiving. This recipe was great. Thanks for all your recipes.