Description
This Skillet Shepherd’s Pie is a comforting and hearty dish featuring a savory ground beef and vegetable filling topped with creamy mashed potatoes and melted cheddar cheese. Cooked entirely in a skillet and finished in the oven, it’s an easy weeknight dinner that combines rich flavors and satisfying textures perfect for family meals.
Ingredients
Mashed Potato Topping
- 2 lb. medium russet potatoes, peeled and quartered
- 1/4 cup unsalted butter
- 1/3 cup milk
- 1/2 cup cheddar cheese, shredded
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon ground black pepper (or to taste)
Beef Mixture
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 medium carrots, diced
- 1 lb. ground beef (or ground lamb)
- 1 tablespoon garlic, minced
- 1 tablespoon Worcestershire sauce (or tomato paste)
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- 1/2 teaspoon salt (or to taste)
- 1/2 teaspoon ground black pepper (or to taste)
- 2 tablespoons all-purpose flour
- 1 cup peas, frozen
- 1 cup beef broth or water
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the assembled shepherd’s pie.
- Cook Potatoes: Place peeled and quartered potatoes in a large pot of salted water. Bring to a boil over medium-high heat and cook until fork tender, about 10-15 minutes.
- Mash Potatoes: Drain the potatoes and mash them with a potato masher or fork. Mix in butter, milk, shredded cheddar cheese, garlic powder, salt, and pepper until smooth and well combined. Set aside.
- Sauté Vegetables: Heat olive oil in a cast-iron or ovenproof skillet over medium-high heat for 2 minutes until hot. Add diced onion and carrots, sautéing for 2-3 minutes until fragrant and tender.
- Brown Beef: Add ground beef to the skillet and cook, breaking it up with a spatula, until browned completely, about 5-7 minutes.
- Season Beef Mixture: Stir in minced garlic, Worcestershire sauce, Italian seasoning, paprika, salt, and pepper until evenly combined.
- Add Flour: Sprinkle the flour over the beef mixture and stir thoroughly to absorb moisture; no dry flour should remain visible.
- Incorporate Peas and Broth: Add frozen peas and beef broth or water, stirring occasionally. Bring to a simmer for about 2 minutes.
- Simmer to Thicken: Reduce heat to medium and simmer for an additional 2 minutes, stirring occasionally until the mixture thickens to your desired consistency.
- Assemble Shepherd’s Pie: Spread the beef mixture evenly in the skillet. Carefully spoon the mashed potatoes over the top and spread evenly using a fork.
- Bake: Place the skillet in the preheated oven and bake for 25-30 minutes, until the mashed potato topping turns golden brown.
- Rest and Serve: Remove from the oven and let the shepherd’s pie cool for about 15 minutes before serving to allow flavors to meld and for easier slicing.
Notes
- Use a potato masher or fork to achieve a rustic, slightly chunky mashed potato texture.
- Ground lamb can be used instead of beef for a traditional shepherd’s pie flavor.
- If you don’t have cheddar cheese, you can substitute with mozzarella or omit it for a less rich topping.
- Ovenproof skillets like cast iron work best for this recipe, but a regular skillet can be used if the filling is transferred to a baking dish.
- Adjust seasoning and spices according to your taste preference.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
