Easy Skillet Shepherd's Pie
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.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
- 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.
Calories: 564kcal | Carbohydrates: 56g | Protein: 33g | Fat: 23g | Saturated Fat: 12g | Cholesterol: 106mg | Sodium: 1927mg | Potassium: 1737mg | Fiber: 6g | Sugar: 6g | Vitamin A: 144.1% | Vitamin C: 31.7% | Calcium: 14.3% | Iron: 32.1%