Skillet Shepherd’s Pie

We love our cast iron skillet and I find many different ways to use it. I love how it is non stick, can cook on the stove-top, and then be placed right into the oven. This is a recipe I made when we had a bunch of leftover mashed potatoes and using a skillet worked very well. It is great to be able to prepare dinner all in one dish. Not only does it make things simpler, but it makes clean-up go much faster as well.

Shepherd’s pie is great comfort food and suprisingly quick to make. With leftover mashed potatoes, this recipe can be made in a matter of minutes. The ground beef filling has great flavor, with a natural gravy and goes really well with many types of veggies mixed in. I used the classic peas and corn, but carrots, green beans and so many others would work just as well.

Spread the mashed potatoes on top of the filling and sprinkle the grated cheese on top. Then, it just needs to be baked in the oven for a bit, so that the cheese is melted and the filling is bubbly. It is also possible to make this ahead. Instead of putting the skillet in the oven, place it in the fridge until 30 minutes before dinner. Since everything is cold, it will need to bake a little longer, about 20-30 minutes.

Skillet Shepherds Pie-pinterest

Print Pin
5 from 2 votes

Skillet Shepherd's Pie

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4
Author Steve Cylka

Ingredients

  • 1 1/2 pounds lean ground beef
  • 1 onion , minced
  • 2 garlic cloves , minced
  • 1 1/2 tbsp Worcestershire sauce
  • 1 tbsp flour
  • salt and pepper , to taste
  • 1 1/2 cups frozen peas , thawed
  • 1 1/2 cups frozen corn , thawed
  • 4 cups mashed potatoes
  • 1 cup grated cheese (cheddar, monterey jack,etc.)

Instructions

  • Preheat oven for 400F.
  • Brown the ground beef, onion and garlic, on high heat, in a cast iron skillet. Stir often, ensuring that the beef does not stick to the bottom of the skillet. Once fully cooked, remove from the hot element and drain the grease drippings. Stir in the Worcestershire sauce, flour, salt, pepper, peas and corn.
  • Spread the mashed potatoes on top of the beef mixture.
  • Sprinkle the grated cheese on top.
  • Bake in the oven until the cheese is melted and the beef filling is starting to bubble around the sides of the skillet. It should take 15-25 minutes.
  • Let the pie rest about 5 minutes before serving.

 

About Steve Cylka

Steve is the author of The Black Peppercorn. He is a recipe developer and food photographer. His recipes have been featured on websites like Bradley Smoker, Times Picayune, Buzzfeed, and Basil & Salt. He has also authored and co-authored a couple cookbooks.

3 comments

  1. Just like my moms but instead of cheese on top she made a pie crust on top with slits ?

  2. Just like my mom’s but instead of cheese she made a pie crust and made slits on top

  3. Amazing!!! Skipped the cheese but wow!!!! Family loved it a ton! Making this again!

Leave a Reply

Your email address will not be published. Required fields are marked *