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.
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) and 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 this gluten free shepherd’s pie goes from stove, to oven, to dinner table in a big ol’ skillet makes me all kinds of happy.
Goodbye tons dishes to clean, hello more time to binge watch trash television. Bravo, I just can’t quit you.
Recipe Notes
- 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 ground beef with chopped shallot or onion in a large, oven-safe skillet over medium-high heat. Season with homemade seasoned salt and pepper then add minced garlic and big pinches of dried parsley, thyme, and rosemary. Saute until fragrant, 1-2 minutes.
Next add worcestershire sauce (Lea & Perrin’s is gluten-free in the states,) and tomato paste then stir to combine. Sprinkle in gluten-free flour then stir and cook for 1 minute.
Slowly drizzle in 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 frozen vegetables. I just use a standard medley.
Last step is to spoon prepared mashed potatoes on top then spread into an even layer and brush with a mixture of melted butter and 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 love this hot and comforting dish – enjoy!
More Cozy Skillet Recipes
- Skillet Tater Tot Casserole
- Cheesy Chicken Burrito Skillet
- Italian Rice Ball Skillet
- Beef and Veggie Enchilada Skillet
- Cheesy Gnocchi Florentine
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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.
Joan 03.16.2019
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,
Vegan 03.13.2019
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.
Vegan is humane 03.13.2019
This can be made humane, by veganizing it! IngredientsSERVES 4-51lb VEGAN ground, such as Light Life Smart Ground1 shallot or small onion, choppedpepper and homemade seasoned salt (see notes for salt recipe)3 cloves garlic, pressed or mincedbig pinch each dried thyme, dried rosemary, dried parsley1 Tablespoon tomato paste1 Tablespoon gluten-free VEGAN Worcestershire sauce2 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 paste1-1/4 cups frozen vegetable medley4 cups prepared mashed potatoes (see notes for recipe)2 Tablespoons vegan butter, melted1/2 teaspoon garlic powderAwesome, 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.
Anita Paton 02.26.2019
Skillet Shepherd’s pie for dinner tonight. It smells and looks delicious!
Ellen Fourroux 02.17.2019
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!
Kristin 02.19.2019
I’m so glad to hear it, Ellen! Thanks for your feedback and recipe review!
Erica 02.14.2019
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.
Kristin 02.14.2019
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!
Holly 02.11.2019
I made this last night and it was delicious. It will be a new addition to our winter meals rotation!
Teresa 02.07.2019
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
KT 02.05.2019
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!
Kelly Royal 02.01.2019
Everyone in my family loved this meal! I enjoyed it more than the traditional recipes that include pie crust.
Kristin 02.01.2019
I’m so glad to hear it, Kelly! Thank you so much for your feedback and recipe rating!
Ruthie 01.29.2019
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!
SMum 01.29.2019
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!
Rebekah Stewart 01.28.2019
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!!
Sarah 01.25.2019
I’m from Kansas and the rumor was that our superintendent was from South Dakota so that’s why they never cancelled school.
Kristin 01.28.2019
Oh my gosh that cracks me up – school kids have such imaginations!
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Sabrina 01.24.2019
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
Holly 01.23.2019
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. :)
Kristin 01.28.2019
Hilarious!! I bet – or maybe this is more common of a rumor then we all thought! ?
Mary 01.23.2019
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 :)
Kristin 01.23.2019
I know the struggle – I *hate* green beans in frozen medleys. The have the oddest texture! I use Cascadian Farms Organic.
Sam 01.23.2019
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!!
Kristin 01.23.2019
Can’t say I miss those days! ?
Kelly 01.23.2019
Do you drain the fat off the hamburger after you cook it? Maybe you didn’t have any ? Thank you – looks delicious!
Kristin 01.23.2019
I don’t! If there’s a lot of excess fat you can drain it, or scrape it off while the dish is simmering.