Comforting and hearty, this Skillet Shepherd's Pie is a family dinner favorite. Made with beef, veggies, tomato sauce, and a homemade fluffy mashed potatoes recipe.
Mashed potatoes: Make the mashed potatoes per the recipe instructions (links to my fluffy mashed potatoes recipe). This recipe makes about 5 to 6 cups.
Preheat oven to 400 degrees F. Position rack in the middle of the oven.
Heat about 2 tablespoon of olive oil in an 10-inch cast iron skillet over medium-high heat. In batches, cook the beef until browned and cooked through, about 6-8 minutes. Drain excess fat. Transfer the cooked beef to a plate and set aside.
Reduce to medium heat. To the same skillet, add a few more drizzles of olive oil and cook the onions and garlic until fragrant, about 2 minutes. Add the thyme and paprika, and cook for another minute. Return the beef to the skillet and combine.
Add tomato paste, Worcestershire sauce, and the dissolved beef bouillon. Cook and stir until incorporated. Add in the diced tomatoes, along with some of its juices. Combine.
Sprinkle the flour over the mixture, and stir to combine. Add beef broth and bring to a simmer, stirring until thickened. If too thick, add more beef broth. Stir in the frozen mixed vegetables and simmer for 3-4 minutes. Season with salt and pepper if needed. Turn off the heat.
Spoon the mashed potatoes over the filling. Brush with melted butter. Decorate the mashed potatoes by creating patterns with a rubber spatula or run a fork around (like in the pictures). You can also pipe in the mashed potatoes through a large decorative piping tip. Note: if you're using cold mashed potatoes, reheat them before assembling to make it easy to spread and to give them a head start.
Place the skillet on a large sheet pan in case some of the filling spills over. Bake for about 20-25 minutes until browned and bubbly. Then broil for about 1-2 minutes until golden brown, making sure it doesn’t burn.
Remove from oven and let it cool for 5 minutes. Garnish with thyme or chopped parsley. Enjoy!