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
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.
- 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
- 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.
- 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.