Enjoy a warm and hearty Irish meal with this EASY SKILLET SHEPHERD’S PIE! It’s a great way to use up those leftover mashed potatoes and celebrate Pi Day or St. Patrick’s Day.
Tomorrow is Pi Day! I probably should celebrate by doing math or something but I prefer to celebrate by eating some sort of PIE and this time it’s going to be a dinner pie– Easy Skillet Shepherd’s Pie!
I’m not a huge fan of dessert pies, except for Blueberry Pie, Chocolate Chip Cookie Pie, and any ice cream pie. Now, those I can’t get enough of! I also really like savory dinner pies like Chicken Taco Pie which is one of my favorites!
Before this year, I had never eaten or made Shepherd’s Pie. It seemed weird but I thought I’d give it a shot since it fit perfect with this week with both Pi Day and St. Patrick’s Day going on. Plus, if you don’t like corned beef, this is definitely the meal to make for St. Patrick’s Day. It’s like 981x better, in my opinion.
The meat in this dish is so flavorful! Both my husband and I though Shepherd’s Pie would be kinda blah but it’s actually impressively tasty! And I like that it’s easy. You can peel and chop up your own carrots but you can save time by buying a bag of frozen peas and carrots. Also, if you’re eating this the day after you made too many mashed potatoes (Happens to me all the time! I’m such a bad judge of how many to make.) then use up those leftovers in this Easy Skillet Shepherd’s Pie. Then you’re not wasting AND you’re making something delicious. You’re welcome!
Whether you’re nerdy and celebrating Pi Day, are in the St. Patrick’s Day Spirit, or just want an easy and delicious dinner, this Easy Skillet Shepherd’s Pie is for you! Enjoy!
Easy Skillet Shepherd’s Pie
Easy Skillet Shepherd's Pie
- 1 pound lean ground beef 88% lean
- 1 cup onion diced
- 3 cloves garlic minced
- 1 cup beef stock
- 2 teaspoons corn starch
- 2 tablespoons tomato paste
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon black pepper
- 1/2 teaspoon thyme
- 1/4 teaspoon kosher salt
- 2 cups frozen peas and carrots mix
- 4 large russet potatoes peeled, cut into large chunks (about 2 pounds)
- 2 teaspoons salt
- 4 tablespoons butter
- 3/4 cup milk
Place potatoes in a medium pot, fill with water about 1-2 inches about the potatoes and add the salt. Bring to a boil and cook for 15 minutes or until fork tender. Drain and add the butter. When melted, add the milk and mash (or beat with electric mixer) until smooth.
For the meat:
Preheat oven to 400 degrees F.
In a 12 inch oven proof skillet, brown beef and onions over medium-high heat until beef is browned. Add garlic and cook another minute.
In a small dish, combine corn starch and 1/4 cup of the beef stock. Add to the meat along with remaining stock, tomato paste, Worcestershire sauce, pepper, thyme, and salt. Simmer for 5 minutes and then mix in the carrots and peas.
Spread the mashed potatoes on top, pushing it all the way to the edges. Place the pan on a baking sheet to catch any drippings and bake for 20-25 minutes or until potatoes are lightly golden.
More Recipes for St. Patrick’s Day: