Skillet Shepherd’s Pie
Skillet Shepherd’s Pie is a comforting meal perfect for any time of year. Tender ground beef and veggies in a rich and savory sauce, topped with fluffy mashed potatoes. It’s classic comfort food!
Skillet Shepherd’s Pie Recipe
When I am craving some comfort food after a long day, I always think of meat and potatoes. And one of the best dishes is a classic shepherd’s pie.
I can’t think of a better dish to bring the whole family around the table on busy weeknights.
Not only that but it’s a great way to use up leftover mashed potatoes.
Other skillet meals:
Ingredients Needed
Ground beef – Lean ground beef. Substitute ground lamb if preferred.
Onion – I like a sweet or yellow onion.
Veggies – Use the frozen vegetables to make it easier.
Broth – Use beef broth or beef stock for the best flavor.
Soup Mix – Use any onion soup mix but I prefer the Beefy Onion Soup Mix.
Mashed potatoes – Prepared mashed potatoes or make your own homemade. Substitute mashed cauliflower.
Spices – Garlic powder, rosemary, thyme,
Pantry staples – Olive oil, tomato paste, Worcestershire sauce, melted butter, salt, black pepper.
Looking for more leftover worthy dishes? Follow LTB on Pinterest and pin to a board!
How to Make Skillet Shepherd’s Pie
First: Preheat oven to 375F. On the stove top in a oven safe, 12 inch, large skillet, add the olive oil and heat over medium heat.
Add the diced onion and ground beef. Cook until no longer pink.
Second: Add in the tomato paste, salt, pepper, garlic powder, rosemary, and thyme. Stir to combine. Cook for another 1-2 minutes.
Third: Sprinkle in the soup mix into the meat mixture. Stir, and pour in the broth, Worcestershire sauce, and vegetable mixture.
Stir to combine and simmer for 3-5 minutes. Remove from the heat and carefully spread the mashed potatoes on top.
Fourth: Drizzle with melted butter and bake for 20 minutes or until the top is lightly golden brown. Garnish with chopped fresh parsley and serve.
For the full recipe and detailed baking instructions, please see the recipe card at the end of this post.
How long does it last?
Store any leftovers in an airtight container in the fridge for up to 5 days. Reheat in the microwave or in the oven at 350F until warmed through.
Can I freeze it?
You can freeze skillet shepherd’s pie for up to 3 months. If you don’t want to have your skillet in the freezer for all that time, or are using a cast iron skillet, I recommend transferring to a casserole dish.
Bake and then bring to room temperature. Cover with plastic wrap and then aluminum foil and freeze.
When ready to enjoy, thaw overnight in the fridge, then bake at 350F for 45 minutes or until the internal temperature reaches 165F.
What’s the difference between shepherd’s pie and cottage pie?
Traditional shepherd’s pie is made with ground or minced lamb. Hence the name “Shepherd’s pie.”
If it’s made with ground beef, like this recipe, it’s called a cottage pie. But I have always known it as Shepherd’s pie and most use the term interchangeably.
More into a pie crust instead of mashed potatoes? Travel to Scotland as that’s how it’s served there.
Tips for No Leftovers
- Top the mashed potatoes with shredded cheddar cheese if preferred.
- Use your favorite ground meat (beef, lamb, or ground turkey)
- Use your favorite mix of veggies. I like the peas, carrots, corn, and green beans.
- You can leave it smooth or use a fork to make a design on the top.
- If you don’t have an oven-safe skillet, transfer the ground beef mixture to a casserole dish for baking.
If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!
This cast-iron skillet shepherd’s pie is a delicious meal for meat and potato lovers. This savory pie is perfect all year round but mostly for St. Patrick’s Day.
Skillet Shepherd’s Pie Recipe
Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 small onion diced
- ½ teaspoon garlic powder
- ½ teaspoon rosemary
- ½ teaspoon thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon tomato paste
- 2 tablespoons Worcestershire sauce
- 1 packet 1.9oz Beefy onion soup mix
- 1 cup beef broth
- 2 ½ cups frozen mixed vegetables
- 4 cups mashed potatoes prepared
- 2 tablespoons of melted butter
Instructions
- Preheat oven to 375F.
- On the stove top in a large (12 inch) oven safe skillet, add the olive oil and heat over medium heat.
- Add the diced onion and ground beef. Cook until no longer pink.
- Add in the tomato paste, salt, pepper, garlic powder, rosemary, and thyme. Stir to combine.
- Cook for another 1-2 minutes.
- Sprinkle in the soup mix, stir, and pour in the broth, Worcestershire sauce, and mixed veggies.
- Stir to combine and simmer for 3-5 minutes.
- Remove from the heat and carefully spread the mashed potatoes on top.
- You can leave it smooth or use a fork to make a design on the top.
- Drizzle with melted butter and bake for 20 minutes or until the top is lightly golden brown.
- Garnish with chopped fresh parsley and serve.
Notes
- Top the mashed potatoes with shredded cheddar cheese if preferred.
- Use your favorite ground meat (beef, lamb, or ground turkey)
- Use your favorite mix of veggies. I like the peas, carrots, corn, and green beans.
- You can leave it smooth or use a fork to make a design on the top.
- If you don't have an oven-safe skillet, transfer the ground beef mixture to a casserole dish for baking.
Nutrition
LeftoversThenBreakfast.com. Content and photographs are copyright protected. Sharing of this recipe is both encourages and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
