A delicious seasoned ground beef and vegetable filling is topped with a layer of mashed potatoes, sprinkled with cheddar cheese, and baked until golden brown. This Skillet Shepherd’s Pie is a quick and easy version of the classic dish.
Skillet Chicken and Biscuit Pot Pie is another rustic skillet recipe you’ll love.
Gather ’round my meat and potato lovers. You’ll want to come in close for this one.
This skillet full of deliciousness has family-friendly written all over it. It’s also pretty darn easy to put together and reheats beautifully if you’re lucky enough to have leftovers.
There is even an option that will make this Skillet Shepherd’s Pie a super quick one-pot meal.
If you’re not feeling the corned beef this year for St. Patrick’s Day, this dish is an excellent option. Pop open a Guinness or two and enjoy!
Table of contents
Shepherd’s Pie vs. Cottage Pie
Shepherd’s Pie is a well-loved, traditional dish in Britain, Ireland, and Scotland. Historically it was always made with lamb but recipes for Shepherd’s Pie were long ago “Americanized” by us here in the U.S. using ingredients most readily available, which explains the ground beef in this recipe. In the U.K. they would refer to it as Cottage Pie when made with beef, but we’re sticking with the name we all came to know it by and the term I know most people will search for when looking for a recipe like this.
Of course, you can always substitute ground lamb for the beef, if you’d like.
Ingredient Notes
- Ground meat filling: The filling includes ground beef, onion, carrots, peas, and corn seasoned with rosemary and thyme. I add richness with a little tomato paste and beef broth.
- Mashed potato topping: The lovely filling is topped with mashed potatoes and a sprinkling of finely grated cheddar cheese. When you take a look at the recipe card below, you’ll see I’ve added a little sour cream to the mashed potato mixture. I’ve found that when I add a little dairy (sour cream or cream cheese) to my mashed potatoes, they hold a better texture when reheated. Since leftovers are always the goal, I like to be sure it will be just as fabulous the second time around. It also means that if you’d like to make the mashed potatoes in advance, you can do that, making it even faster to pull this dish together at dinner time.
To make this a one-pot meal, make the mashed potatoes in advance so they are ready to go or feel free to use store-bought mashed potatoes.
How to Make Skillet Shepherd’s Pie
- Start the mashed potatoes: Place the peeled and quartered potatoes in a good sized pot, cover with cold water and bring it to a boil. Then, reduce the heat and allow the potatoes to simmer until tender when pierced with a fork.
- Make the filling: Cook the ground beef with salt and pepper in a 12-inch oven-proof skillet stirring to break it up. Drain the grease and transfer the cooked beef to a plate. In the empty skillet, sauté the onion and carrot in olive oil until slightly softened, then add the garlic and tomato paste. Return the cooked ground beef to the skillet and season with remaining salt, pepper, rosemary, thyme, and Worcestershire sauce. Reduce the heat and simmer for a few minutes. Thicken the mixture with a slurry of beef broth and cornstarch, then stir in the frozen peas and corn.
- Finish the mashed potatoes: When fork tender, drain the potatoes and add them back to the warm pot. Use an electric hand mixer to mash the potatoes with warm milk, sour cream, softened butter, and salt until smooth.
- Add the topping: Dollop spoonfuls of mashed potatoes over the top of the filling and use the back of the spoon to spread it out evenly. Sprinkle with cheese.
- Bake: Transfer the skillet to a preheated 375 degree F oven and bake for about 20 minutes, untilbubbling around edges. Turn the oven to broil and continue to cook just until golden brown. Garnish with minced fresh parsley and freshly ground black pepper before serving.
Pro Tip
For a rustic look, I use the back of a spoon to smooth the surface of the mashed potatoes then run a fork through them to create some texture.
Make-Ahead Tips
The beef filling can be prepared in advance and refrigerated for 1 to 2 days or frozen for up to 2 months. When ready to use the frozen filling, thaw it in the refrigerator overnight, then follow the instructions below.
- Heat the filling in a 12-inch oven-proof skillet, adding a little water or beef broth to thin, if needed.
- Follow the recipe to add the cheesy mashed potato topping and bake.
More St. Patrick’s Day Recipes
- Cheesy Corned Beef Pull-Apart Sliders | Foodness Gracious
- Slow Cooker Corned Beef and Cabbage | Valerie’s Kitchen
- Reuben Soup | Barefeet in the Kitchen
- Guinness Corned Beef | Valerie’s Kitchen
- Classic Irish Soda Bread | Brown Eyed Baker
- Boozy Shamrock Shakes | The Blond Cook
- Browse my entire collection St. Patrick’s Day recipes for more menu inspiration!
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Skillet Shepherd’s Pie
Video
Ingredients
For the Mashed Potato Topping
- 2 pounds Yukon Gold potatoes
- ⅓ cup milk
- ¼ cup sour cream, light or regular
- 3 tablespoons butter, softened
- 1 teaspoon salt
- ½ cup finely shredded cheddar cheese
- 1 tablespoon minced fresh parsley
- fresh ground black pepper, to taste
For the Filling
- 2 tablespoons olive oil, divided
- 1 pound 90% lean ground beef
- 1 teaspoon salt, divided
- 1 teaspoon fresh ground black pepper, or to taste, divided
- 1 cup diced onion
- 1 carrot, peeled and diced
- 1 teaspoon minced garlic
- 2 tablespoons tomato paste
- 1 teaspoon dried rosemary
- ½ teaspoon dried thyme leaves
- 1 tablespoon Worcestershire sauce
- ½ cup low-sodium beef broth
- 2 teaspoons cornstarch
- 1 cup frozen corn
- 1 cup frozen peas
Instructions
Start the Mashed Potatoes
- Peel the potatoes and cut into quarters. Place them in a good sized pot and cover with cold water by about 1-inch. Cover and bring the water to a boil over HIGH heat. Once boiling, reduce the heat to LOW and allow the potatoes to simmer until tender when pierced with a fork, approximately 15 to 20 minutes.
Make the Filling
- Meanwhile, add 1 tablespoon olive oil to a 12-inch oven-proof skillet and place over MEDIUM heat. Add the ground beef and cook, stirring to break it up. Season with ½ teaspoon salt and ½ teaspoon freshly ground black pepper and continue to cook until the meat is no longer pink. Drain the grease and transfer the cooked beef to a plate.
- Add the remaining olive oil to the empty skillet and return it to MEDIUM heat. Add the onion and carrot and sauté until slightly softened, about 3 minutes. Add the garlic and sauté for a minute or two until fragrant. Add the tomato paste and stir well to combine with the veggies. Add the cooked ground beef back to the skillet and season with the rosemary, thyme, remaining salt and pepper, and the Worcestershire sauce. Reduce the heat to MEDIUM-LOW and allow the filling to simmer for 2 to 3 minutes to blend the flavors.
- In a small bowl, combine the beef broth with the cornstarch and add it to the skillet. Cook and stir over MEDIUM heat for 2 minutes or until thickened. Stir in the frozen peas and corn (no need to thaw) and allow to simmer for 2 to 3 minutes just until heated through. Remove the skillet from the heat.
- Preheat oven to 375 degrees F.
Finish the Mashed Potatoes
- When potatoes are fork tender, remove them from the heat, drain well and add the potatoes back to the warm, empty pot. Place the milk in the microwave for 30 seconds, just until warmed through. Use an electric hand mixer to mash the potatoes slightly. Add the warmed milk, sour cream, softened butter, and salt and continue to mash until smooth.
- Dollop spoonfuls of mashed potatoes over the top of the filling and use the back of the spoon to spread them out evenly. Sprinkle with cheese.
Bake
- Transfer the skillet to the preheated 375 degree F oven and bake for 20 to 23 minutes, until bubbling around edges. Set the oven to BROIL and watching closely to be sure it doesn't burn, continue to cook just until golden brown.
- Remove the skillet from the oven and garnish with minced fresh parsley and freshly ground black pepper. Allow to rest for about 5 to 10 minutes before serving.
Notes
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
This recipe was so easy to make and came out delicious. Along with the original recipe, I also made a vegetarian one substituting lentils for the beef. Just as delicious. Valerie’s recipes never fail to impress me on taste, ease and readability in the recipe. Easy to follow instructions for fabulous dishes. Thank you! All my various eaters are happy and satisfied with this meal!
I’m so glad you’re enjoying the recipes, Mary! I really appreciate you taking the time to leave a comment. 🙂
Can you make it a safe glass for the oven and how long to cook?
This is pretty well the way I make mine, although there are a couple of pleasant twists in this one which I will try. I got the original recipe from an old cook book some 25 years ago and I welcome the little variations. I also just freeze the meat mixture and add the potatoes on use and one batch keeps me stocked for a couple of months.
Made this for dinner last night and my husband I agreed this was the best Shepard’s Pie recipe we have had! Will definitely be making this again!
So good to hear this, Sierra! Thanks so much for your comment 🙂
I don’t like the overwhelming taste of ground beef….this is the perfect recipe…..ingredients are balanced. I have already made it once and I am cooking it again, today. My family loves it too. No left overs.
Could you substitute beef cubes for ground beef?
Beef cubes would require a far longer cook time to get tender and completely change this quick and easy recipe.
Wow, this was the best version of this dish I’ve made. Delightful recipe! My family loved it, too. It’ll be in our rotation. Thank you, Valerie!
You’re welcome, Diane 🙂 I’m so glad you loved it and thanks so much for taking the time to come back and let me know.