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Simple Skillet Shepherd's Pie

Sometimes you just need a simple dinner that requires minimal dishes, a small grocery list, and is still so tasty and cozy. Shepherd’s pie is that meal for me. I like to keep it basic and highlight my favorite seasonings and sauces that I have on hand. If you need a mashed potato recipe, I’ve got you covered with my Roasted Garlic Mashed Potatoes, but I am also including a simple version below for you as well!

I also love to make my shepherd’s pie in a cast iron skillet because it can go straight in the oven instead of a casserole dish, resulting in less dishes to clean – a win-win in my book!

Pro tip, if you don’t have Worcestershire sauce, yellow mustard is a great alternative!


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

  1. Preheat your oven to 400F.

  2. Wash and quarter your potatoes and add to a pot of boiling water. Cook for 15-20 minutes or until soft.

  3. In a skillet over medium heat, let your olive oil heat up and then add your diced onion.

  4. Once the onion is translucent, add in your ground meat and cook until browned.

  5. Add in your frozen veggies, worcestershire sauce, beef broth, and seasonings and cook for 5-7 minutes.

  6. While the filling is cooking on the skillet, begin working on your mashed potatoes, adding the diced garlic, butter, milk, and salt and pepper to a bowl. Mash together with potatoes until desired consistency is met.

  7. Evenly distribute the mashed potatoes on top of the meat filling and place in the oven for 20-25 minutes and then broil for 3-5 minutes or until the mashed potatoes turn golden brown.


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