Skillet Shepherd’s Pie Recipe


For the Filling

  • 1 tablespoon olive oil
  • 1 pound ground beef (or lamb for a traditional flavor)
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 cup frozen mixed vegetables (peas, carrots, corn)
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons tomato paste
  • 1 tablespoon all-purpose flour
  • 1 ½ cups beef broth
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • Salt and freshly ground black pepper to taste

For the Mashed Potato Topping

  • 3 pounds russet potatoes, peeled and cut into chunks
  • 4 tablespoons butter
  • ½ cup milk
  • ½ cup grated cheddar cheese (optional)
  • Salt and freshly ground black pepper to taste


1. Make the Mashed Potatoes

  • Place potatoes in a large pot, cover with cold water, and add a generous pinch of salt.
  • Bring to a boil, then reduce heat and simmer until potatoes are fork-tender (about 15-20 minutes).
  • Drain potatoes well, return them to the pot, and mash with butter, milk, salt, and pepper until smooth. Stir in cheese if desired.

2. Prepare the Filling

  • Heat olive oil in a large oven-safe skillet over medium-high heat.
  • Add ground beef (or lamb) and cook until browned, breaking it up with a spoon. Drain off any excess fat.
  • Add onion and cook until softened, about 4-5 minutes.
  • Stir in garlic and cook until fragrant, about 30 seconds.
  • Add the frozen vegetables, Worcestershire sauce, and tomato paste, stirring to combine.
  • Sprinkle in flour and cook for 1 minute, stirring constantly.
  • Gradually pour in the beef broth, stirring constantly to avoid lumps.
  • Season with thyme, rosemary, salt, and pepper. Bring to a simmer and cook until the sauce has thickened, about 5 minutes.

3. Preheat Oven

  • Preheat your oven to 400°F (200°C).

4. Assemble the Shepherd’s Pie

  • Spread the mashed potatoes evenly over the meat filling in the skillet.
  • Use a fork to create a textured pattern on top of the potatoes for extra browning.

5. Bake

  • Place the skillet on a baking sheet to catch any drips.
  • Bake in the preheated oven for 20-25 minutes, or until the potatoes are golden brown and the filling is bubbly.

6. Let Rest and Serve

  • Allow the shepherd’s pie to rest for 5-10 minutes before serving. This helps it set and thicken for easier scooping.


Customize it: Add a pinch of red pepper flakes for a bit of heat, or sprinkle with paprika for a touch of smokiness.

Make it vegetarian: Substitute the ground meat with lentils or a plant-based meat substitute.

For extra richness: Add a splash of heavy cream to the mashed potatoes.


No comments yet. Why don’t you start the discussion?

Leave a Reply

Your email address will not be published. Required fields are marked *