Skillet Shepherd’s Pie

Skillet Shepherd’s Pie is my go-to version of the classic comfort dish, made entirely in one pan from stovetop to oven. With a flavorful ground meat and veggie filling topped with creamy mashed potatoes and baked until golden, it’s quick, hearty, and perfect for weeknights. I love how everything comes together in the same skillet—less mess and more flavor.

Why You’ll Love This Recipe

I love this skillet version because it delivers all the richness and comfort of traditional Shepherd’s Pie but with less time and fewer dishes. The meat gets cooked directly in the skillet with vegetables and savory herbs, and I layer the potatoes right on top before baking it off. The result is a cozy, satisfying dish that’s simple, efficient, and absolutely delicious.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Ground lamb or ground beef

• Onion, finely diced

• Carrots, diced

• Frozen peas

• Garlic, minced

• Tomato paste

• Worcestershire sauce

• Beef or chicken broth

• Olive oil

• Thyme (fresh or dried)

• Salt and pepper

For the mashed potato topping:

• Potatoes, peeled and cubed

• Butter

• Milk or cream

• Salt and pepper

• Egg yolk (optional, for extra richness)

Directions

1. I boil the potatoes in salted water until tender, then drain and mash them with butter, milk, salt, and pepper. I sometimes add an egg yolk for richness and a smoother texture.

2. In an oven-safe skillet, I heat olive oil and cook the ground meat until browned. I drain any excess fat if needed.

3. I add the onions, carrots, and garlic and sauté until softened.

4. I stir in the tomato paste, Worcestershire sauce, and thyme, cooking for another minute. Then I pour in the broth and let it simmer until slightly thickened.

5. I stir in the peas and adjust seasoning with salt and pepper.

6. I spoon the mashed potatoes over the meat mixture right in the skillet, spreading them out evenly and roughing up the top with a fork for browning.

7. I bake the skillet at 400°F for about 20 minutes, or until the top is golden and the filling is bubbling.

Servings and timing

This recipe serves 4 to 6 people. It takes about 20 minutes to prep, 20 minutes on the stovetop, and 20 minutes in the oven—for a total of around 1 hour.

Variations

• I often switch the lamb for beef, turkey, or plant-based meat depending on what I have.

• For a dairy-free version, I use olive oil and non-dairy milk in the mashed potatoes.

• Sometimes I mix in corn, green beans, or mushrooms for more veggie variety.

• I add a sprinkle of shredded cheddar or parmesan on top before baking when I want extra flavor.

• A mashed cauliflower topping works great when I want a lower-carb twist.

Storage/Reheating

I store leftovers right in the skillet covered with foil, or in a separate container, for up to 3 days in the fridge. To reheat, I warm it in the oven at 350°F until heated through or use the stovetop over low heat. Individual portions reheat well in the microwave too.

FAQs

Can I make this without an oven-safe skillet?

Yes, I cook everything in a regular pan and then transfer it to a baking dish before topping with mashed potatoes and baking.

What meat works best for skillet Shepherd’s Pie?

I typically use lamb for the traditional flavor, but beef, turkey, or lentils all work great depending on my preference.

Can I use leftover mashed potatoes?

Absolutely. I often use leftovers to save time and reduce waste—just warm them up slightly so they’re easier to spread.

How do I get the mashed potatoes to brown?

I rough up the top with a fork and bake uncovered. For extra browning, I broil it for the last 2–3 minutes.

Can I freeze this dish?

Yes, I let it cool completely, then freeze it in the skillet (if freezer-safe) or in a baking dish. I thaw it overnight and reheat in the oven.

Conclusion

Skillet Shepherd’s Pie is the ultimate one-pan comfort meal. It’s simple to make, rich in flavor, and ideal for both busy nights and lazy weekends. I like how easy it is to customize and how satisfying it always turns out. Whether I’m cooking for family or meal prepping ahead, this recipe is a warm, savory favorite that never disappoints.

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