Skillet Shepherd's Pie is pure comfort food! This easy, 1 pan dinner recipe comes together with fridge and pantry staples in no time at all.
Our kids had a snow day from school a couple of weeks ago, 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!
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.
Hunkered in at home, I made my ultra comforting — and easy (ie, I didn’t have to run to the store for a single ingredient!) — Skillet Shepherd’s Pie for a snow day dinner.
Maybe it’s 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, well, literally anything else!
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.
- 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, or a more budget friendly non-enameled cast iron skillet.
- Mashed Potato Topping. While my Healthy Mashed Potatoes are delicious in this dish, I admittedly at times use Bob Evans or Simply Potatoes brand prepared mashed potatoes for the sake of convenience! These are GF though do yourself a favor and double check labels at your individual store. I’ve also included a recipe for all-potato mashed potatoes in the notes section of the recipe card below.
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 or broth 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. Again, you can use homemade or store-bought prepared mashed potatoes. You’ll need around 4 cups to top the Shepherd’s Pie, depending on exactly how large your skillet is.
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
- Ground Beef Stroganoff
- Creamy Summer Veggie Gnocchi Skillet
- Easy Mushroom Risotto
- Skillet Tater Tot Casserole
- Cheesy Chicken Burrito Skillet
- Italian Rice Ball Skillet
- Beef and Veggie Enchilada Skillet
- Cheesy Gnocchi Florentine
Equipment
Ingredients
- 1 lb ground beef
- 1 shallot or small onion, chopped
- homemade seasoned salt and pepper
- 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 AP flour if not GF
- 1-1/2 cups gluten free beef stock or broth
- 1-1/4 cups frozen vegetable medley
- 4 cups prepared mashed potatoes, homemade or store bought, see notes
- 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 a large, 12" oven-safe skillet over medium-high heat then add ground beef and shallots. Season with homemade seasoned salt and pepper, then brown the beef. 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 lumps 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
- I recommend my homemade Healthy Mashed Potatoes for this recipe. If you want to use store-bought, Bob Evans and Simply Potatoes brand prepared mashed potatoes are great too. Check packaging to ensure they are gluten free before buying.
- Homemade All Potato Mashed Potato recipe (makes 4-1/2ish cups): Peel then chop 2lbs Yukon Gold or Russet potatoes and add to a large pot of cold water. Bring to a boil then cook until potatoes are tender, 8-12 minutes, and then drain. Add 1/3 cup (5 Tablespoons) butter or vegan butter, 1/2 cup milk (any kind), 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.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
I’ve made this recipe more than five times now, and it always gets rave reviews from everyone who tries it. It’s the perfect comfort meal — especially for a food train or drop-off dinner. It’s also the only way my 17-year-old son, who’s very picky about textures, will eat mashed potatoes or vegetables! I’ve been gluten-free for about two years and try to keep meals feeling as normal as possible, and this recipe has definitely become a staple in our house.
I’m *thrilled* to hear this, Brooke! It’s a staple in our house because nobody complains about eating their veggies either. Truly happy to hear it was a hit. Thank you so much for your feedback and recipe rating!
followed you for years for great reasons. this recipe is amazing. plus, it freezes very well!!
I’m so glad you loved this one, Melinda – it’s a favorite of ours too! Thank you so much for your feedback and recipe rating!
I pretty much ONLY make your recipes anymore. I had to go GF about 4 years ago and my cousin told me about your site. Your recipes helped me out so much, especially in those early months. I made this recipe tonight for the family and it was a huge hit. Another winner! I saw in the comments the other recipe variation so I grabbed that recipe to try as well. Thank you!
Oh my gosh, your comment made my day, Lara! I’m so honored that my recipes have become staples during such a difficult time – I can so relate!
Very disappointed to see that this recipe has changed as I come back to it often. The mashed potato recipe has changed. I really like the original recipe
Hi Carly! Thanks for your feedback — the only thing I recall removing was the homemade mashed potato recipe from the notes section of the recipe card. Are you seeing any other changes? I added that back into the notes section for you — I’m so glad you love it! :)
I made this recipe tonight, using locally raised bison with a bag of Meijer frozen vegetable soup mix for the medley. It was delicious!
I served it over mashed potatoes tonight. I also stuffed peppers and butternut squash with the meat and veggies mixture, so I have many more meals to enjoy and freeze. Thanks, Kristin!
That sounds amazing, Nancy! So glad this recipe was a versatile one for you. :) Thank you so much for your feedback and recipe rating!
I’ve had this recipe saved for years. It’s not the same as it used to be. The old recipe had soy and used chicken broth. No shallot. Do you have the old recipe still? I really miss it!!! Please email the old version if you have it. 😫
Hi Karly! I’m working on getting that URL re-enabled for you — in the meantime, here’s the recipe!
Ingredients:
4 cups prepared mashed potatoes
garlic salt
1lb ground beef
1/3 cup chopped onion
2 garlic cloves, minced
3 Tablespoons gluten-free flour (or AP flour if not GF)
1 Tablespoon tomato paste
1 Tablespoon Worcestershire sauce
1 Tablespoon gluten-free tamari (or soy sauce if not GF)
1 can (14.5oz) chicken broth
2 cups frozen vegetable medley
salt and pepper
Directions:
1. Preheat oven to 400 degrees. Brown ground beef, onions and garlic in a large skillet over medium-high heat. When meat is completely cooked, sprinkle in flour and continue to saute for 1-2 minutes.
2. Stir in tomato paste, worcestershire sauce, gluten-free tamari or soy sauce and chicken broth. Simmer for 5-6 minutes, or until sauce is thick. Turn of the heat then stir in frozen vegetables and season with salt and pepper to taste.
3. Pour beef mixture into a large, oven-proof casserole dish then top with mashed potatoes and sprinkle with garlic salt.
4. Place casserole dish on a large sheet pan (in case the sauce overflows) then bake for 20-30 minutes, or until top is golden brown. Scoop onto plates then serve.
I’m so disappointed. I saved this page so I could go back when I needed to. Did you change your recipe? I remember it in a casserole dish and with soy sauce. My family loved it. I remember it had your story about how you made it and I think I remember a picture of your son. Sigh. If possible can you please send the old recipe to my email. Please? I’d sure appreciate it. I’ll make sure and save it. Thank you in advance.
Hi Mary! I’m working on getting that post re-enabled, but here’s the recipe for you in the meantime!
Ingredients:
4 cups prepared mashed potatoes
garlic salt
1lb ground beef
1/3 cup chopped onion
2 garlic cloves, minced
3 Tablespoons gluten-free flour (or AP flour if not GF)
1 Tablespoon tomato paste
1 Tablespoon Worcestershire sauce
1 Tablespoon gluten-free tamari (or soy sauce if not GF)
1 can (14.5oz) chicken broth
2 cups frozen vegetable medley
salt and pepper
Directions:
1. Preheat oven to 400 degrees. Brown ground beef, onions and garlic in a large skillet over medium-high heat. When meat is completely cooked, sprinkle in flour and continue to saute for 1-2 minutes.
2. Stir in tomato paste, worcestershire sauce, gluten-free tamari or soy sauce and chicken broth. Simmer for 5-6 minutes, or until sauce is thick. Turn of the heat then stir in frozen vegetables and season with salt and pepper to taste.
3. Pour beef mixture into a large, oven-proof casserole dish then top with mashed potatoes and sprinkle with garlic salt.
4. Place casserole dish on a large sheet pan (in case the sauce overflows) then bake for 20-30 minutes, or until top is golden brown. Scoop onto plates then serve.
Just leaving this here to say THANK YOU for the great family recipes and that I feel your pain reading all these “shepherd’s pie has lamb!” comments by people who clearly did not read your note. Seriously, people!
Hahahaha ;) Thanks Alli!
Wonderful recipe. Added mushrooms and doubled the butter on top. Would love to post you a pic.
I LOVE this recipe for Shepherd’s Pie. It’s the one I’ve always been on the hunt for. Plentiful gravy, full flavor. Better than I’ve had in pubs. Comfort food at its best. After I made it the first time, I adapted slightly for our tastes. I used one regular-sized onion and omitted the garlic – we love garlic but prefer Shepherd’s Pie without it. I also cook the frozen vegetables first -extra step but I like vegetables to be very tender. Wish I could share a photo. The flavor profile Iowa Girl uses is terrific. Thank you for this wonderful recipe!
So, so glad it hit the spot, Janine! Thank you so much for your feedback and recipe rating!
Shepherds don’t herd cattle. This is Cottage Pie.
Thank you, Axel. I addressed this in the post – you may have missed it.
Every recipe I make of yours is outstanding. I am gluten free and so my family eats gluten free. My picky teenager had thirds!!
Woo!! Love when it’s a hit with the teenager! Thank you so much for your feedback and recipe rating!
Amazing! Hearty! Simple!
So glad you loved it, Racheal!