Skillet Shepherd's Pie

A spoon scoops up Shepherd's Pie from a skillet.

5 from 18 votes

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.

Prep Time30

Cook Time25

Total Time55

Course: Side Dish

Cuisine: Irish

Servings:

Calories: 396kcal

Author: Valerie Brunmeier

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.

Video

Notes

If using leftover or store-bought mashed potatoes you'll need about 3 ½ cups

Freezer Instructions

Prepare the beef mixture, cool completely and transfer to a freezer-safe container. Freeze for up to 2 months. When ready to use, thaw in refrigerator overnight. Heat partially thawed filling in a 12-inch oven-proof skillet, adding a little water or beef broth to thin, if needed. Proceed as directed for remainder of recipe.

Nutrition