This skillet shepherd’s pie is loaded with flavorful beef and veggies then topped with fluffy and creamy mashed potatoes, then baked to perfection!
Shepherd’s pie is the epitome of simple and homely comfort food. It’s an easy and quite basic dish to put together, that’s been around for a very long time and there are probably hundreds of variations of it.
Shepherd’s pie is also commonly referred to as cottage pie and there is a difference. Cottage pie is usually made with beef and Shepherd’s pie is usually made with lamb. I know, you’re probably wondering why I’m calling this Shepherd’s pie when it should be called cottage pie. It’s because I’ve always known it as Shepherd’s pie, and whenever I’ve made it that’s what I’ve called it, so I’m going with it.
Another interesting fact to note about Shepherd’s pie is that Scotland usually makes these pies with a pastry instead of mashed potatoes, which actually sounds great and I will definitely have to try this soon.
But let’s talk about my recipe for a bit because the best compliment a cook gets is when the food is gone quickly and that’s what happened when we made this. It was gone within minutes. As mentioned, I used ground beef for the pie and lots of frozen veggies. I decided to go with a mix here of peas, carrots, green beans, and corn. You can actually find this mix in the frozen food section. I then flavored this with Worcestershire sauce, a package of dry onion soup mix and beef broth. The end result was incredibly tasty and flavorful, just make sure you don’t add too much salt as the onion soup mix already has some sodium in it.
After the meat mixture is done, all you have to do is make this easy, creamy and fluffy mashed potatoes, top your pie with the potatoes, then bake this for about 40 minutes. The smell in your home will be incredible and you’ll have a hard time waiting to get this out of the oven and sink your teeth in it. Trust me, it’s good!
Check out the recipe!
If you guys love this recipe, and most importantly make it yourselves, please let us know. Take a picture and tag it #jocooks on Instagram so we can see it. I always love to see what you guys come up with!
- 1 tbsp olive oil
- 1 1/4 lb lean ground beef
- salt and pepper to taste
- 1 large onion chopped
- 1 clove garlic minced
- 1/2 tsp red pepper flakes
- 2 tbsp Worcestershire sauce
- 1.9 oz onion soup mix I used Knorr, 55g pkg
- 1 cup beef broth
- 2 cups frozen veggies I used mix of peas, carrots, green beans and corn
- 6 large potatoes peeled and cut into cubes
- 4 tbsp butter softened
- 2/3 cup milk
- 1/4 cup Parmesan cheese
- salt and pepper to taste
- 1 tbsp fresh parsley for garnish
Start by first cooking the potatoes in boiling water for about 15 minutes or until fork tender. While the potatoes are cooking, you can prepare the meat mixture.
Heat the oil in a large skillet over medium heat. Add the ground beef to the skillet and cook it for abut 5 minutes or until it's no longer pink, breaking it up as you go along.
Add the onion and garlic and cook for 3 more minutes until the onion softens and becomes translucent. Add the pepper flakes, Worcestershire sauce, onion soup mix, beef broth and stir. Stir in the frozen veggies and cook for a couple more minutes. Set aside.
Preheat the oven 350 F degrees.
Prepare the mashed potatoes. Drain the potatoes then add them to a large bowl. Add in the butter and using a potato masher, mash until smooth. Add the milk, Parmesan cheese, salt pepper and mash a bit a more until smooth.
Spread the potatoes over the meat and smooth with a spoon. Take a fork and rough up the top a bit and garnish with a bit of parsley.
Place the skillet on a baking sheet, then place it in the oven and bake for 40 minutes until golden brown on top.
Garnish with more parsley and pepper and serve warm.
Refrigerate leftovers within 2 hours of cooking, cover the pie with plastic wrap and refrigerate for up to 3 days.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.