Skillet Shepherd's Pie
This Skillet Shepherd’s Pie is classic comfort food made easy. Savory ground beef and vegetables simmer in a rich gravy, then get topped with creamy mashed potatoes and baked until golden. Everything comes together in one skillet, making this a cozy, satisfying dinner that’s perfect for busy weeknights or relaxed family meals.
Servings: 8
Calories: 371kcal
Equipment
Ingredients
For Meat Mixture
- 1 tablespoon olive oil
- 1¼ pound ground beef lean
- ½ teaspoon salt or to taste
- ½ teaspoon pepper or to taste
- 1 large onion chopped
- 1 clove garlic minced
- ½ teaspoon red pepper flakes
- 2 tablespoon Worcestershire sauce
- 1.9 ounce onion soup mix I used Knorr, 55g pkg
- 1 cup beef broth low sodium
- 2 cups frozen veggies I used mix of peas, carrots, green beans and corn
For Mashed Potatoes
- 6 large potatoes peeled and cut into cubes
- 4 tablespoon butter softened
- ½ cup milk
- ¼ cup Parmesan cheese
- ½ teaspoon salt or to taste
- ½ teaspoon white pepper or to taste
- 1 tablespoon parsley fresh, for garnish
Instructions
- 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, season it with the salt and pepper and cook it for about 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. Next, 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.
- 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 it out with a spoon. Take a fork and rough up the top a bit.
- Place the skillet on a baking sheet, then transfer it to the oven and bake for 40 minutes until golden brown on top.
- Garnish with parsley and serve warm.
Video
Notes
- The onion soup mix adds plenty of seasoning, so taste the filling before adding extra salt. A little goes a long way.
- Leftover mashed potatoes work perfectly in this recipe and make assembly even faster.
- If using ground beef with a higher fat content, you can skip the olive oil and simply drain any excess grease before continuing.
- Don’t press the mashed potatoes down too firmly. A light, fluffy layer gives you a better texture and a nicer golden top.
- For extra color, broil the pie for a minute or two at the end, but keep a close eye on it.
Nutrition
Serving: 1serving | Calories: 371kcal | Carbohydrates: 37g | Protein: 21g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 1078mg | Potassium: 1064mg | Fiber: 6g | Sugar: 3g | Vitamin A: 2612IU | Vitamin C: 33mg | Calcium: 113mg | Iron: 3mg
