Lincoln had a snow day from school yesterday, which we learned about after receiving three phone calls, two emails, and an app update all before 6:30am. What a time to be alive! Why, back in my day, my brothers and I had to huddle around the television screen at the crack of dawn, praying for our school’s name to crawl across the bottom of the screen informing us of our district’s decision. Snow day at best, regular day at worst, 2-hour delay somewhere in between. This was probably an urban legend, but our superintendent was from Alaska so we were usually trudging off to school – uphill in both directions, of course – no matter how bad it seemed outside.
Here in the present there’s another monster snow storm making its way across the country which calls for something comforting for dinner, and Skillet Shepherd’s Pie is definitely checking the box. Here are a few more: made in one skillet (check) from pantry staples (check) that’s cozy to the max (CHECK)!
Maybe it’s just me, but anything that comes out of the oven audibly bubbling is an automatic winner in my book. Add in a thick layer of mashed potatoes brushed with garlic butter blanketing saucy meat and vegetables and I’m sold. The fact that the dish goes from stove, to oven, to dinner table in a big ol’ skillet makes me all kinds of happy because – goodbye tons dishes to clean, hello more time to binge trash television. Bravo, I just can’t quit you.
Tips for Making Skillet Shepherd’s Pie:
- Shepherd’s vs Cottage Pie. I understand that shepherd’s pie is traditionally made with minced lamb meat and anything made with ground beef is considered “cottage pie” but here in the states – or Iowa rather, I guess I can’t speak for the whole country – it’s still called Shepherd’s Pie. No disrespect!
- Oven Safe Skillet. To make this recipe you’ll need a large, 10+” OVEN SAFE SKILLET. Here’s the enameled cast iron skillet I have.
- Homemade vs Store Bought Mashed Potatoes. The Suzy Homemaker in me wants to tell you that homemade mashed potatoes are a must for this recipe, but honestly, my Mom makes this dish with Bob Evan’s pre-made mashed potatoes, which are gluten free, and they are incredible. Either way is fine!
How to Make Skillet Shepherd’s Pie:
Start by browning 1lb ground beef with 1 chopped shallot or onion in a large, oven-safe skillet over medium-high heat. Season with homemade seasoned salt and pepper, add 3 cloves minced garlic and big pinches of dried parsley, thyme, and rosemary, then saute until fragrant, 1-2 minutes.
Next add 1 Tablespoon each worcestershire sauce (Lea & Perrin’s is gluten-free in the states,) and tomato paste then stir to combine. Sprinkle in 2 Tablespoons gluten-free flour then stir and cook for 1 minute.
Slowly drizzle in 1-1/2 cups beef stock while stirring to avoid lumps then simmer until the mixture has thickened, 3-4 minutes. Taste then add more seasoned salt and/or pepper if necessary.
Take the skillet off the heat then stir in 1-1/4 cups frozen vegetables. I just use a standard medley.
Last step is to spoon 4 cups prepared mashed potatoes on top then spread into an even layer and brush with a mixture of 2 Tablespoons melted butter and 1/2 teaspoon garlic powder. Use a fork to give the mashed potatoes a rustic look, which will also help the ridges brown in the oven. You can use your own mashed potato recipe, or store bought, OR I’ve included my go-to recipe in the notes section of the recipe card below. :)
Bake the Skillet Shepherd’s Pie for 15-20 minutes at 400 degrees then finish with a blast from the broiler to really brown the top. Let sit for 5 minutes before digging in and serving up. I hope you’re warm and cozy wherever you are, and that you love this yummy dish! Enjoy!
Recipes Similar to Skillet Shepherd’s Pie:
- Skillet Tater Tot Casserole >
- Cheesy Chicken Burrito Skillet >
- Italian Rice Ball Skillet >
- Cheesy Gnocchi Florentine >
- Black Bean and Sweet Potato Chicken Enchilada Skillet >
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Skillet Shepherd’s Pie
Description
Skillet Shepherd's Pie is comfort in a dish! Take from the stovetop to the oven, and then the dinner table. This gluten-free dinner recipe is a family favorite.
Ingredients
- 1lb ground beef
- 1 shallot or small onion, chopped
- pepper and homemade seasoned salt (see notes for salt recipe)
- 3 cloves garlic, pressed or minced
- big pinch each dried thyme, dried rosemary, dried parsley
- 1 Tablespoon tomato paste
- 1 Tablespoon gluten-free worcestershire sauce
- 2 Tablespoons gluten-free flour OR all-purpose flour (dish will not be GF if using AP flour)
- 1-1/2 cups gluten-free beef stock
- 1-1/4 cups frozen vegetable medley
- 4 cups prepared mashed potatoes (see notes for recipe)
- 2 Tablespoons butter or vegan butter, melted
- 1/2 teaspoon garlic powder
Directions
- Place a baking sheet on the bottom rack of the oven to catch any spillovers from skillet then preheat oven to 400 degrees.
- Place an 12" or larger oven-safe skillet over medium high heat then add ground beef and shallots. Season with homemade seasoned salt and pepper, then brown. Add garlic and dried herbs then saute for 1 minute or until garlic is very fragrant. Add tomato paste and worcestershire sauce then stir to combine. Sprinkle in flour then stir to combine and cook for 1 minute.
- Gradually add splashes of beef broth while stirring to avoid clumps then simmer, stirring often, until mixture has thickened, 3-4 minutes. Taste then add more seasoned salt and/or pepper if necessary. Remove skillet from heat then stir in frozen vegetables.
- Spoon mashed potatoes on top of meat and vegetables then spread into an even layer. Combine butter and garlic powder in a small dish then use a pastry brush or spoon to brush or drizzle the garlic butter on top. Run a fork around the mashed potatoes like recipe photos.
- Bake for 15-20 minutes or until dish is bubbly. Place under broiler set to high to get the top golden brown. Let cool for 5 minutes before serving.
Notes
- Click here for my Homemade Seasoned Salt recipe >
- My mashed potato recipe (makes 4-1/2ish cups): Peel then chop 2lbs russet potatoes and add to a large pot of cold water. Bring to a boil then cook until potatoes are tender, 8-10 minutes, and then drain. Add 1/3 cup (5 Tablespoons) butter or vegan butter, 1/2 cup milk (any kind -I used unsweetened almond milk,) salt, and pepper to the pot then add potatoes and mash until smooth. Alternatively you could rice the potatoes into the pot with the milk and butter then stir to combine. Measure out 4 cups then use remaining potatoes for something else. Mashed potatoes can be made several days ahead of time.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
Do you drain the fat off the hamburger after you cook it? Maybe you didn’t have any ? Thank you – looks delicious!
I don’t! If there’s a lot of excess fat you can drain it, or scrape it off while the dish is simmering.
LOL at your comments about watching the scroll at the bottom of the screen… I remember those days, and sadly I’m old enough to remember when we didn’t even have that, and had to listen to the local radio station read the list! This recipe looks delicious. Love your blog!!
Can’t say I miss those days! 🤣
Random question, what brand of mixed vegetables do you use? I’m having a hard time finding a mix of veggies without beans, i noticed yours is only carrots, corn and peas :)
I know the struggle – I *hate* green beans in frozen medleys. The have the oddest texture! I use Cascadian Farms Organic.
There was a rumor at MY school that our superintendent was from Alaska too! Haha! Maybe we were to the same central Iowa school district. :)
Hilarious!! I bet – or maybe this is more common of a rumor then we all thought! 😂
love all in one skillet and shepard’s pie is too little seen this side of the Atlantic Ocean, so thank you for a wonderful recipe
[…] A healthy shepherd’s pie, skillet style. […]
I’m from Kansas and the rumor was that our superintendent was from South Dakota so that’s why they never cancelled school.
Oh my gosh that cracks me up – school kids have such imaginations!
I made this last night and it was excellent! It got rave reviews from my in-laws, and even my 4 year old gobbled it up. Super easy to make and only dirtied one pan (not counting the Instant Pot I used for the mashed potatoes). We’ll be adding this to our regular winter rotation – thanks!!
Adding this to the menu for this cold week. We have enjoyed your shepherd’s pie meatballs but there is something about that crispy potato topping that puts it over the top :). And in Saskatchewan, Canada, school is NEVER cancelled!
You are so funny! It’s always uphill both ways! That was great and I can relate to the hoping and waiting for news of school closings. I spent many years in that “cheese state” to the north and east of you. Fortunately, I have since relocated and don’t have that concern. Now it’s the heat! It’s always something! Love your blog!
Everyone in my family loved this meal! I enjoyed it more than the traditional recipes that include pie crust.
I’m so glad to hear it, Kelly! Thank you so much for your feedback and recipe rating!
This came out so delicious! I used all corn since that’s what is traditional for shepherds pie in my neck of the woods. Husband and toddler approved & easy clean up!
We loved this Shepherd’s Pie! I so enjoy your recipes. I wanted to share a picture but I can’t figure out how to do it. Lol
I made this last night and it was delicious. It will be a new addition to our winter meals rotation!
It’s in the oven and I’m super excited but unfortunately 2lb of potatoes did not even come close to covering the skillet. We’ll buy more tomorrow for the left overs.
Hi Erica! Do you know the dimensions of your skillet? I had a super thick layer covering the filling in my 11-3/4″ skillet. Just curious!
I love Shepard’s Pie and have a few different recipes that I rotate depending on my mood. I made this and tonight it was very tasty and easy to make!
I’m so glad to hear it, Ellen! Thanks for your feedback and recipe review!
Skillet Shepherd’s pie for dinner tonight. It smells and looks delicious!
This can be made humane, by veganizing it!
Ingredients
SERVES 4-5
1lb VEGAN ground, such as Light Life Smart Ground
1 shallot or small onion, chopped
pepper and homemade seasoned salt (see notes for salt recipe)
3 cloves garlic, pressed or minced
big pinch each dried thyme, dried rosemary, dried parsley
1 Tablespoon tomato paste
1 Tablespoon gluten-free VEGAN Worcestershire sauce
2 Tablespoons gluten-free flour OR all-purpose flour (dish will not be GF if using AP flour)
1-1/2 cups gluten-free VEGETABLE stock, or make vegan broth with Better Than Bullion Vegetable Stock paste
1-1/4 cups frozen vegetable medley
4 cups prepared mashed potatoes (see notes for recipe)
2 Tablespoons vegan butter, melted
1/2 teaspoon garlic powder
Awesome, humane, and everyone can eat it! (gluten free, lactose intolerant, vegan, vegetarian (not every dish has to have dairy or cheese in it), and omnivores, as they eat vegetable soup/Minestrone soup, which is naturally vegan. I like the fact that this recipe, is more brothy than most, and includes several herbs. Generally Shepard’s Pie/ Cottage Pie, is rater bland and boring, with just ground, corn/vegetables and potatoes, so a good broth/sauce, is what makes it flavorful. One could even mix chopped chives in the mashed potatoes, to add flavor, make them more interesting. When I used to eat this, as a kid, I’d mix it all together, and the broth in the potatoes, was super yummy. Caramelized chopped onions, would add a lot of flavor too.
Also, if the eaters/kids, aren’t a fan of vegetables, they can be buzzed up in a blender, with the broth, and tomato paste, before mixing in the VEGAN ground. The corn, can be left whole, as most kids do eat corn.
Hi Kristen,
I love your blog. Even though I am the age of your granny, I too have to change my blog to reflect the real food I have to eat because of chronic IBS. Before “fessing up to my blog viewers that I can’t eat my own Italian family recipes because of IBS, I lived a lie. I never talked about it or tried to share it, but now I want to focus on living and eating with IBS. Your web site is so inspiring to me because you did just that with your new celiac focus. I like that you kept the old recipes and just went on from there with recipes geared toward your new reality. I see it can be done. By the way, I love your shephard’s pie and with a few substitutions (IBS folk can’t have garlic or onions (sob), I can make it tonight!!! I wonder if you have a GF pie crust? Easter is coming and I want to make a lemon pie.
IBS fold often have to go GF not because of gluten, but because wheat contains a chemical called “fructan” that we are sensitive to. Happily, sour dough starter kills fructan, so I can eat that, but I don’t know of any sour dough cookies, so I am looking at your cookies for GF ideas,
Made this on St. Patrick’s Day with my 13 y/o daughter. Delicious and a hit with the entire family.
[…] locate gluten free deli corned meat everywhere so that I scraped my strategies to get Skillet Shepherd’s Pie rather than The craving never abandoned along with also GF meat never looked, so my appetite […]
We are new to being dairy free and I’m wondering if mashed potatoes with the vegan butter and almond milk are worth the effort? My teenage son is missing lots of his favorites but there are some things he is finding the substitute for to be “gross”.
Yes, absolutely. You would never ever know the difference in this dish especially!
shepherd’s Pie if it has ground lamb, cottage pie if it has ground lamb.
[…] Source link […]
Looks amazing and kid friendly.. Not sure if my skillet can handle the broiler can I start it on the stove then put into a casserole dish to finish it off?
Yes! I just finished making your recipe for one skillet shepherd’s pie. Delicious and easy to make. Instead of using the beef, I substituted ground turkey. Because of this change, ramped up the amount of spices to taste. Again, very good and fun to make. We will definitely have this dinner another evening. Thank you for posting this recipe. Yum 😊
Hi Kristen – not fans of red meat in our house. Have you tried with ground turkey or chicken? Would you change anything in the recipe for the swap? Thanks!
Hi Kathy! I would use ground turkey – think it’d be great!
Love this recipe! Easy enough for a work night dinner!
This. Was. Amazing! Thank you for the recipe. I did a 50/50 split of ground beef and lamb. (It was on sale 😉). Perfection. Will be making this again for sure. Wish I could upload a picture. Looks just like yours. 👍😊😋
Hi Kristin, Did you use beef in place of Lamb due to cost? I have made this several times and find that the Lamb has more flavor in it and as one person stated about some of the Shepherds Pies being a bit boring due to lack of flavor. I find the lamb, chives in Potatoes and some onions that have been caramelized will provide more of a punch for this wonderful recipe. Just curious.
By the way….love that cast iron pan you served it in. Great Presentation!!
I have made this twice and it is so comforting and delicious! My whole family loves it. Great leftovers too.
I’m so glad to hear it, Janet! This is a favorite of my family’s as well!
Absolutely fabulous! This was the best Shepherd’s Pie I ever had. Definitely a keeper. Thanks Kristin.