Simple Skillet Shepherd's Pie

Shepherd’s pie is the ultimate comfort food when you’re craving something warm, savory, and satisfying. My simple shepherd’s pie takes the classic layers of seasoned ground meat and vegetables and crowns them with fluffy mashed potatoes for a one-dish dinner that practically everyone loves. It’s the kind of meal that fills the kitchen with an irresistible aroma and feels like a hug in a bowl.

Instead of messing with complicated steps or fancy ingredients, this version keeps things straightforward. You sauté onions and ground meat with herbs, tomato paste, and broth until rich and flavorful, then top it with creamy mashed potatoes and bake until golden. Whether you’re feeding a family, making dinner for two, or meal-prepping for the week, this shepherd’s pie hits all the notes of comfort food without fuss.

Prep Time: 30 minutes

Cook Time: 25 minutes

Serves: 6

For the Potatoes:

1 lb Potatoes

3 cloves Garlic, diced

½ stick Butter

½ cup Milk of choice

Salt & Pepper to taste

For the Filling:

1 lb Ground beef or turkey

1 Yellow Onion, diced

1 cup frozen Peas & Carrots

½ cup frozen Corn

2 tbsp Olive Oil

1 tbsp Worcestershire Sauce

½ cup Beef Broth

1 tsp Garlic Powder

Salt & Pepper to taste

Instructions:

1. Place the peeled and cubed potatoes in a large pot of cold, salted water. Bring to a boil and cook until fork-tender, about 12–15 minutes. Drain and return to the pot.

2. Add the milk, butter, salt, and pepper to the hot potatoes. Mash until smooth and creamy. Set aside while you make the filling.

3. Preheat your oven to 400°F. In a large oven-safe skillet or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 4–5 minutes. Stir in the garlic and cook another minute until fragrant.

4. Add the ground beef (or lamb) to the pan, breaking it up with a wooden spoon as it cooks. Season with salt, pepper, thyme, and parsley. Cook until the meat is no longer pink.

5. Stir in the gluten-free flour or cornstarch to help thicken the filling. Cook for 1 minute, then add the tomato paste, Worcestershire sauce, and beef broth. Stir to combine and let the mixture simmer until it thickens, about 5–7 minutes.

6. Stir in the frozen peas and carrots (or mixed vegetables) until evenly distributed in the meat filling.

7. Spoon the mashed potatoes over the meat and vegetable mixture, spreading them into an even layer. Use a fork to create little peaks in the potatoes — they’ll get lightly golden and textured as they bake.

8. Transfer the skillet to the preheated oven and bake for 20–25 minutes, or until the top is lightly golden and the filling is bubbling around the edges.

9. Let the shepherd’s pie rest for a few minutes before serving. Scoop generous portions into bowls or plates and enjoy the warm layers of flavor.

Tips for the Best Shepherd’s Pie

• Choose the Right Potatoes: Russet potatoes make fluffy mashed potatoes, while Yukon Golds give you a richer, creamier texture. Pick the one that matches your preference.

• Thicken the Filling Well: The gluten-free flour or cornstarch helps keep the meat layer from becoming too soupy once it bakes under the potato topping.

• Season Thoughtfully: Salt, pepper, and herbs are simple but essential here — don’t skimp, especially in the meat layer.

• Mix Up the Veggies: While peas and carrots are classic, you can add corn, green beans, or even diced bell pepper for extra color and texture.

• Make Ahead: You can prepare the meat filling and mashed potatoes separately ahead of time, then assemble and bake when ready to serve.