Introduction

Shepherd’s Pie is a comforting classic that brings together a savory meat filling topped with creamy mashed potatoes. This skillet version combines ground lamb and beef with fresh vegetables, all baked to golden perfection for a hearty meal that the whole family will love.

A cast iron skillet holds a shepherd's pie with two visible layers; the bottom layer is a mix of cooked ground meat, bright orange carrot pieces, and green peas, showing a moist and chunky texture, while the top layer is smooth, creamy mashed potatoes with a golden brown baked crust around the edges and scattered green chives on top. A spoon is placed inside the skillet, scooping some of the pie to reveal the colorful filling underneath. Nearby, a white bowl contains a portion of the same filling, and a small white bowl above holds extra chopped chives. The skillet rests on a light rust-colored cloth, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.5 lb. yellow potatoes, peeled and diced into 1-inch cubes
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
¼ cup unsalted butter
½ cup crème fraîche or sour cream
¼ cup whole milk or heavy cream
¼ cup chopped chives, plus more for garnish
2 tablespoons olive oil
2 cups diced yellow onion (about 1 large onion)
1 cup diced carrots (about 2 large carrots, peeled and diced)
4 cloves garlic, minced
1 lb. ground lamb
½ lb. ground beef
1 ½ teaspoons kosher salt
1 teaspoon fresh thyme leaves
1 tablespoon tomato paste
2 tablespoons coconut aminos
½ cup dry white wine
½ cup low-sodium beef stock
1 ½ cups frozen peas

Instructions

Step 1: Preheat your oven to 400°F.
Step 2: Prepare the mashed potatoes by placing the diced potatoes in a large pot. Cover with water by about an inch, then cover and bring to a boil over medium-high heat. Once boiling, cook for 12 to 14 minutes until the potatoes are fork tender. Drain the potatoes thoroughly.
Step 3: Use a ricer or a masher to cream the potatoes until smooth. Add in the salt, pepper, butter, crème fraîche, milk, and chopped chives. Stir gently until creamy; avoid overmixing. Set aside.
Step 4: While the potatoes cook, heat olive oil in a large oven-safe skillet over medium heat. Add the onions, carrots, and garlic, stirring occasionally until softened, about 7 to 9 minutes.
Step 5: Add the ground lamb and beef to the skillet. Break the meat apart with a wooden spoon and cook until browned and cooked through, about 10 minutes. Drain off excess grease.
Step 6: Stir in the salt, thyme, and tomato paste, cooking for 1 minute. Add the coconut aminos and white wine, scraping the bottom of the pan to loosen any browned bits. Cook until the liquid reduces by half, about 2 minutes.
Step 7: Stir in the beef stock and frozen peas, cooking until the mixture simmers, about 2 more minutes. Remove from heat.
Step 8: Dollop the mashed potatoes evenly over the meat mixture in the skillet, spreading gently with the back of a spoon.
Step 9: Place the skillet on the middle oven rack and bake for 27 to 30 minutes, or until the potato topping is golden and the filling is bubbling.
Step 10: Remove from the oven and allow to cool for at least 20 minutes before serving. Garnish with extra chopped chives.

Tips & Variations

For extra creamy potatoes, use a ricer instead of a masher.
Substitute ground beef for lamb if preferred or to make it milder.
Add a splash of Worcestershire sauce to the meat filling for additional depth of flavor.
Use frozen mixed vegetables in place of peas for more variety.

Storage

Store leftover Shepherd’s Pie covered in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through, about 20 to 25 minutes, to keep the topping crispy. You can also reheat individual portions in the microwave.

How to Serve

Three white speckled bowls each hold a layered dish with a base of browned cooked ground meat mixed with bright green peas and small orange carrot pieces, creating a textured and colorful first layer. On top of the meat and vegetables is a thick, creamy mashed potato layer that is slightly browned and bubbly around the edges, showing a golden melted cheese crust on one side. The final touch is a garnish of finely chopped fresh green chives scattered over the mashed potatoes and meat, adding a fresh pop of color. One bowl shows a woman’s hand holding a fork, partially digging into the mash and meat, revealing the layered nature of the dish. The bowls rest on a white marbled surface, with a small white bowl of extra chopped chives nearby, and a folded reddish cloth napkin is seen at the bottom right corner. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Shepherd’s Pie ahead of time?

Yes, prepare the filling and mashed potatoes separately and assemble just before baking. Alternatively, assemble fully and refrigerate overnight, then bake before serving.

What can I use instead of coconut aminos?

Soy sauce or tamari are good substitutes if you don’t have coconut aminos, though they will add a slightly different flavor profile.