This Skillet Shepherd’s Pie is such a delicious and comforting meal! A tasty beef filling topped with fluffy mashed potatoes, and then baked to perfection.
It’s make-ahead and freezer friendly. Definitely one of my family’s comfort food favorites!
This skillet shepherd’s pie is really perfect for a cold winter night. It is such a beautiful, yet humble dish.
Skillet shepherd’s pie is the ultimate winter comfort food! You’ll love the flavor-packed beef and vegetable filling, topped with a generous layer of mashed potatoes…and then baked until golden brown on top.
What I love about shepherd’s pie is that it’s a beautiful, yet humble dish.
If you love making savory pies, I’d highly recommend this traditional Chicken Pot Pie (made with a flaky buttermilk crust!) or Chicken Pot Pie with Biscuits.
Why we love making this skillet shepherd’s pie at home:
- Pure comfort food! This is such a cozy skillet dinner.
- Delicious: Most shepherd’s pies I’ve eaten in my life have been either bland or dry, but NOT this one! This skillet shepherd’s pie is incredibly packed with flavor, the filling is moist with fluffy mashed potatoes.
- Great for using leftover or make-ahead mashed potatoes!
- Make-ahead and freezer friendly.
For this recipe, I use my fluffy mashed potatoes recipe, which can be made ahead of time. For a speedy weeknight dinner, I sometimes use instant mashed potatoes (nothing wrong with that!). The point is, you can tweak this skillet shepherd’s pie to your liking, whether you make it for a Sunday meal or during busy weeknights.
If you’re craving for more, here are other beef recipes we love making during the winter: Dutch Oven Pot Roast (a reader fave!) and this Hearty Beef Stew. These recipes are two of our absolute favorites!
Jump to:
What is a Shepherd’s Pie?
Shepherd’s pie, of Irish or English origin, is a savory pie traditionally made with a ground lamb and vegetables filling, topped with mashed potatoes and baked until golden brown on top. Many people use ground beef instead of lamb, in which case it would be called a “cottage pie” instead.
In the US, since ground beef is more readily available, most make it with beef and still call it a shepherd’s pie. You could say that it’s the Americanized version.
I like to make a skillet shepherd’s pie version to keep it simple. All in one pan. Skillet meals mean fewer dishes to clean – I’ll take it!
Ingredient Notes
Here are a few helpful notes on the ingredients I used for this skillet shepherd’s pie recipe. As usual, the ingredient quantities can be found in the recipe card down below.
- Mashed potatoes: Use my fluffy mashed potatoes recipe, which can be made ahead.
- Ground beef or lamb: A shepherd’s pie is traditionally made with lamb, but ground beef is often more accessible where I live, so I use that.
- Diced onions and minced garlic: The base for the aromatics. Builds flavor.
- Fresh herbs, such as thyme and rosemary. Dried herbs are fine too.
- Smoked paprika, tomato paste, and Worcestershire sauce: For depth of flavor and color.
- Canned diced tomatoes: Adds moisture and even more flavor. If you can find the fire-roasted kind, that’s even better.
- All-purpose flour: To thicken the filling. Watery fillings are no fun!
- Beef broth: For the filling.
- Vegetable mix (fresh or frozen): I use diced carrots, peas, green beans, and corn.
- Olive oil, salt, pepper
- Unsalted butter, melted, for brushing the top
- Chopped parsley for garnish
Step-by-Step Tutorial
Making this recipe is super easy and straightforward. Here’s a step-by-step overview. As always, the full recipe is in the recipe card below.
Step 1 | Make the mashed potatoes
Make the mashed potatoes per the linked recipe. I’d recommend making the mashed potatoes ahead (up to 3 days in advance) to keep it simple. Warm up the potatoes before using so it spreads more easily.
Step 2 | Make the filling
Preheat oven to 400 degrees F. In a large 10 or 12 inch skillet, brown the beef or lamb over medium-high heat. Drain excess fat. Transfer to a plate. Then, add a few drizzles of olive oil and cook the diced onions for about 4 minutes. Add minced garlic, thyme, rosemary, and paprika, and cook for another 2 minutes until fragrant.
Return the cooked meat into the skillet. Stir in tomato paste, Worcestershire sauce, and canned diced tomatoes until combined. Then, sprinkle the flour over and mix until evenly coated. Add broth, and stir to dissolve the flour. It will thicken up as it cooks.
Stir in the mixed vegetables and simmer for about 3 minutes until incorporated and thickened. Season with salt and pepper to taste. Turn off the heat.
Step 3 | Assemble and bake
Evenly spread the mashed potatoes over the topping. Brush all over with melted butter – this will help you get a beautiful golden brown color on top. Decorate by creating patterns with a spoon or fork.
Place the skillet on a large baking sheet in case some of the meat filling spills over. Bake in the preheated 400 F degree oven for about 25 minutes, or until golden brown on top. If needed, broil for 1 to 2 minutes. Garnish with chopped parsley.
Variations and Shortcuts
Let’s talk about shortcuts first because, well, life is BUSY! My favorite shortcut when it comes to this skillet shepherd’s pie is to use instant mashed potatoes, which is super helpful on busy weeknights. I’ve tried several brands of instant mashed potatoes before, and Idahoan is one of the best, in my opinion. Keep an eye as it bakes because instant mashed may brown on top quicker.
As for recipe variations, there are a few adjustments you can make depending on your needs and preferences. As we say, put your own spin on it! Here are some ideas:
- Use ground turkey instead of ground beef or lamb.
- Use cauliflower mash or mashed sweet potatoes instead.
- Load it up with cheese! Sprinkle shredded cheese on top of the mashed potatoes during the last 5 to 8 minutes before the baking time is up, until fully melted.
- Make it vegetarian by packing the filing with your favorite veggies and switching the broth. Choose hearty vegetables, such as mushrooms.
- Get creative decorating! I like to keep it simple and swirl a design with a fork, but you can pipe the mashed potatoes with a pastry piping bag and decorative tip, similar to these duchess potatoes.
Make Ahead Instructions
This shepherd’s pie is such a great make-ahead friendly dish! Assemble the pie as directed (but don’t brush with butter yet) and let it cool completely. Cover with foil and refrigerate for up to 2 days.
To reheat, bake at 400 degrees F for about 30 minutes. Uncover and brush the top with melted butter, and then broil until golden brown for 2 to 3 minutes. You can do this in a skillet or a baking pan, whichever is most convenient.
Freezer Instructions
If you’re planning to make it ahead and freeze, I’d recommend assembling everything in a baking pan (reusable aluminum tins work great). Assemble as directed, but don’t brush with butter yet. Let it cool down completely, cover tightly with foil, and freeze for up to 2 months.
Bake from frozen at 400 degrees F, covered with foil, for about 1 hour or until warm in the center. Uncover and brush the top with melted butter, and then broil until golden brown for 2 to 3 minutes until the top is golden brown.
Pairing and Serving Ideas
I like to keep it simple and serve this skillet shepherd’s pie dinner with a basic green salad or steamed broccoli, but if you’re looking for something more, here are some of my favorite sides:
- Lemon Green Bean Salad
- Parmesan Roasted Asparagus
- Balsamic Glazed Roasted Brussels Sprouts
- Maple Roasted Rainbow Carrots
- Skillet Corn (by my friend MinShien at Joyous Apron)
Other comforting and cozy dishes to try this winter:
Recipe FAQs
Traditionally, shepherd’s pie is made with ground lamb, whereas cottage pie is made with ground beef. In the United States, it is more commonly made with ground beef as it is more readily available (and it’s still referred to as shepherd’s pie).
A 10 or 12 inch oven-proof skillet, preferably one that is 2 inches deep to prevent spilling in the oven.
Yes, up to 3 days in advance. Warm it up before using so it spreads more easily.
Yes, absolutely!
Yes. Refer to the “Make Ahead Instructions” and “Freezing Instructions” sections above. You can also find these instructions in the recipe card down below, under “notes.”
This recipe was published in 2020 and updated in February 2023 to include new photos and information, plus a few recipe modifications.
Tips for Success
- Use a 10 or 12 inch oven-proof skillet, preferably about 2 inches deep.
- For convenience, make the mashed potatoes in advance (or use leftovers!). Warm the potatoes before using so it’s easier to spread.
- Brushing melted butter over the mashed potatoes will help you get a better golden brown color. Don’t skip this step. For a deeper golden brown color, broil for 1 to 2 minutes at the end.
- Place the skillet on a large baking sheet in case the filling spills over in the oven.
- This is such a great make-ahead and freezer friendly recipe. See notes in the recipe card down below for instructions.
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Skillet Shepherd’s Pie
Equipment
Ingredients
- Mashed potatoes
- 1 pound ground beef - or ground lamb
- Olive oil for pan
- 1 medium onion, small-diced
- 4 cloves garlic, minced
- 1 teaspoon fresh thyme leaves - or ⅓ teaspoon dried
- 1 teaspoon fresh rosemary, minced - or ⅓ teaspoon dried
- 1 teaspoon smoked paprika
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- 1 cup fire-roasted canned diced tomatoes - about half of a 14-ounce can
- 2 tablespoons all-purpose flour
- 1 cup beef broth - plus more as needed
- 1 ½ cups frozen or fresh vegetable mix - carrots, peas, green beans, corn
- Salt and pepper to taste
- 2 tablespoons melted butter - for brushing
- Chopped parsley for garnish
Instructions
- Mashed potatoes: Make the mashed potatoes per the recipe instructions (links to my fluffy mashed potatoes recipe).
- Preheat the oven to 400 degrees F.
- In a 10 or 12 inch oven-proof skillet, cook the ground beef over medium-high heat, breaking it apart, until browned and cooked through. Drain excess fat. Transfer the cooked beef to a plate and set aside.
- Reduce to medium heat. To the same skillet, add a few drizzles of olive oil and cook the diced onions until softened, about 4 minutes. Add the minced garlic, thyme, rosemary, and paprika, and cook for another 1 to 2 minutes until fragrant.
- Return the cooked beef to the skillet. Stir in the tomato paste, Worcestershire sauce, and canned diced tomatoes until combined.
- Sprinkle the flour over the mixture and stir to evenly coat. Gradually, add the beef broth, braking up any lumps. Bring to a simmer (it will thicken). If too thick, add more broth as needed.
- Stir in the mixed vegetables and simmer on low for 3-4 minutes. Season with salt and pepper. Turn off the heat.
- Evenly spread the mashed potatoes over the filling. Brush with melted butter. Decorate by creating patterns with a rubber spatula or fork. Note: if the mashed potatoes are cold, reheat before using so it's easier to spread.
- Place the skillet on a large sheet pan in case some of the filling spills over. Bake for about 25 minutes until golden brown. If you want it more golden brown, broil for about 1-2 minutes. Garnish with chopped parsley. Enjoy!
Notes
- Mashed potatoes can be made up to 3 days in advance. Warm it up before using so it’s easier to spread.
- Shortcut: Use instant mashed potatoes.
- Make ahead: Assemble the pie as directed (but don’t brush with butter yet) and cool. Cover with foil and refrigerate for up to 2 days. To reheat, bake at 400 degrees F for about 30 minutes. Uncover and brush the top with melted butter, and then broil until golden brown for 2 to 3 minutes.
- Freezing: Use a baking pan (reusable aluminum tins work great). Assemble as directed, but don’t brush with butter yet. Let it cool down completely, cover tightly with foil, and freeze for up to 2 months. Reheat from frozen – bake at 400 degrees F, covered, for 1 hour or until warm in the center. Uncover and brush with melted butter, then broil until golden brown for 2 to 3 minutes until golden brown.
- Store leftovers in the fridge for up to 3 days. Reheat in the microwave oven.
- Meat: Ground beef or lamb are the way to go, but try turkey, or chicken if needed.
- Mashed potatoes: Instant mashed potatoes, mashed sweet potatoes, cauliflower mash.
- Fresh herbs: Dried herbs are fine too. Use a little less than half, or to taste.
Mary Ann H Malinconico says
Great recipes and tips!
Michele says
I learned this recipe through Blue Apron. Only difference is they use more tomato paste and not the canned dice tomatoes. Plus add shredded white cheddar cheese and fresh thyme on top before baking. It’s a delicious recipe!
Adding the beef broth, flour, spices, and tomato gives the beef lotsa flavor. Not dry like some basic recipes.
Tania says
Thank you, Michele!
Marty says
Made this dish with a few slight changes and it was a huge hit for the entire family. This will be a household dish for a long time!
Carla Berryman says
Just came out of the oven…the house smells so wonderful! Can’t wait to dive in first time making a Shephard’s pie. I used a pound of ground axis meat instead of Hamburger. Also sprinkled some shredded cheese onto of the mashed tators once it came out of the oven. Thanks for sharing this recipe!
Rachel says
I made this for dinner. It was a big hit. Chemo has changed my loves taste buds so much I have to be careful of what I make. He is in remission but the changes here to stay. Needless to say was he loves it! Our friends liked it too. I am so excited to have a new meal to cook. Thank you so much
Tania says
Hi Rachel! I am so happy to hear you all liked it. Thank you so much for your kind comment!