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Skillet Shepherd’s Pie Recipe

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★★★★★

4.9 from 322 reviews

This Skillet Shepherd’s Pie is a hearty and comforting dish featuring a savory ground lamb and beef filling layered with creamy, buttery mashed potatoes, all baked to golden perfection. Made with fresh vegetables, herbs, and a rich sauce, it’s an easy one-pan meal that blends classic flavors and is perfect for family dinners.

Ingredients

Scale

Mashed Potatoes

  • 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

Meat Filling

  • 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
  • 1½ teaspoon 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
  • 1½ cups frozen peas

Instructions

  1. Preheat Oven: Preheat your oven to 400°F to prepare for baking the assembled shepherd’s pie.
  2. Cook Potatoes: Place diced potatoes in a large pot and cover with water by about 1 inch. Cover the pot and bring to a boil over medium-high heat. Once boiling, cook for 12 to 14 minutes or until the potatoes are fork-tender. Drain the potatoes well.
  3. Prepare Mashed Potatoes: Using a ricer or a masher, process the drained potatoes back into the pot until creamy. Add salt, pepper, butter, crème fraîche, milk, and chopped chives. Stir gently until smooth and creamy, being careful not to overmix. Set aside.
  4. Sauté Vegetables: While potatoes cook, heat olive oil in a large oven-safe skillet over medium heat. Add diced onions, carrots, and minced garlic. Cook and stir for 7 to 9 minutes until the vegetables begin to soften.
  5. Cook the Meat: Add ground lamb and ground beef to the skillet. Break the meat up with the back of a wooden spoon. Stir occasionally, and cook until browned and fully cooked through, about 10 minutes. Drain excess grease from the pan.
  6. Flavor the Meat: Return skillet to medium heat. Stir in salt, fresh thyme leaves, and tomato paste. Cook for 1 minute. Add coconut aminos and white wine, scraping the bottom of the pan to deglaze and lift browned bits. Cook for 2 minutes until the liquid reduces by half.
  7. Finish Sauce: Add beef stock and frozen peas to the skillet. Stir well and cook for an additional 2 minutes until the mixture is simmering. Remove from heat.
  8. Assemble the Pie: Dollop the mashed potatoes evenly over the meat filling in the skillet. Spread gently with the back of a spoon to form an even layer.
  9. Bake: Transfer the skillet to the middle rack of the preheated oven. Bake for 27 to 30 minutes until the mashed potatoes are slightly golden on top and the filling is bubbly.
  10. Cool and Serve: Remove from the oven and let the shepherd’s pie cool for at least 20 minutes before serving. Garnish with additional chopped chives and scoop into bowls to serve.

Notes

  • Using a potato ricer helps make the mashed potatoes extra creamy, but mashing by hand works fine.
  • Substitute crème fraîche with sour cream if preferred for a similar creamy tang.
  • Low-sodium beef stock keeps the salt content balanced in this recipe.
  • Coconut aminos can be replaced with soy sauce or tamari if preferred.
  • Letting the pie cool for 20 minutes allows it to set and makes serving easier.
  • This dish can be prepared a day ahead and reheated; however, baking fresh yields the best texture.

Keywords: shepherd's pie, skillet shepherd's pie, lamb and beef pie, mashed potato topping, easy shepherd's pie, comfort food, one-pan meal

Find it online: https://delishfamilyrecipe.com/skillet-shepherds-pie-recipe/