Skillet Shepherd's Pie
This comforting and hearty skillet shepherd's pie is the perfect meal to keep you warm. Made with a delicious meat filling and topped with fluffy mashed potatoes, and then baked until golden brown on top. This recipe is also make-ahead and freezer friendly.
Servings: 6 people
Calories: 310kcal
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.
Nutrition
Calories: 310kcal | Carbohydrates: 13g | Protein: 16g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 464mg | Potassium: 495mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2698IU | Vitamin C: 12mg | Calcium: 56mg | Iron: 3mg