This EASY SKILLET SHEPHERD’S PIE is a warm and hearty Irish dish. It’s a great way to use up those leftover mashed potatoes and celebrate Pi Day or St. Patrick’s Day. Make it with ground beef or ground lamb!
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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.
What is Shepherd’s Pie?
Shepherd’s Pie is a savory pie consisting of minced red meat and a crusted mashed potato topping. Traditionally a “shepherd’s pie” uses lamb and a pie made with beef is technically a “cottage pie” however many in America refer to it still as “shepherd’s pie”.
You can make this recipe with either ground lamb or ground beef. I use ground beef because it’s easier to find, less expensive, and I usually have some on hand in the freezer. So really, I’m making Cottage Pie. Whatever you want to call it, it’s delicious! The meat 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.
How to make Shepherd’s Pie:
First you’ll need to start on the mashed potatoes (unless you’re just using leftover ones). Peel, cut, boil, and mix in the butter and milk until smooth and creamy. While those are cooking though, you’ll make the meat filling.
Brown up your meat (beef or lamb) and onions until browned. Then you can add in the garlic and cook until fragrant.
The next step is to add the flavorful gravy ingredients including beef broth, tomato paste, Worcestershire sauce, and seasonings. You’ll let this simmer for a few minutes and then mix in your frozen peas and carrots.
The last step is to plop the mashed potatoes on top. Spread it out evenly with a spoon and give it some texture so you get that yummy browned topping. Just pop it in the oven and bake for 20 minutes until the top is golden. Dinner is served!
How can I make this even easier?
Well, I’ve already made it easy for you by using frozen peas and carrots. No time wasted on peeling, cutting or cooking the carrots. Also, since you’re cooking the onions and beef in an oven proof cast iron skillet, you save time transferring the mix as well as the amount of dishes you’ll have to wash.
This meal is perfect for using up mashed potatoes. I don’t know about you but I’m an awful judge when it comes to the amount of mashed potatoes I should make. I usually plan to make this the night after we have something with mashed potatoes so I can use it up. Then I can skip the whole step on making the mashed potatoes.
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!
HERE ARE A FEW MORE SKILLET RECIPES THAT YOU ARE SURE TO ENJOY:
- One Skillet Chicken & Broccoli
- Summer Parmesan Chicken
- Honey Garlic Chicken & Asparagus
- Cheeseburger Macaroni Skillet
- Ground Turkey Sweet Potato Skillet
TOOLS USED TO MAKE THIS COTTAGE PIE RECIPE:
Cast Iron Skillet– A cast iron skillet is a kitchen must have. It heats evenly and gives meats a nice crust.
Pot & Skillet Set– These are the skillets and pots I use. They have a heavy bottom making them sturdy and cook the food evenly. I use these multiple times a day.
Electric Hand Mixer– This is one of my most used kitchen gadgets. It’s great for frosting, whipping egg whites, cookie dough…
Easy Shepherd’s Pie
Easy Skillet Shepherd's Pie
- 1 pound lean ground beef (or lamb), 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
- 1/2 teaspoon kosher salt, (or 1/4 tsp table 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. Drain off any fat.
- 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: