One Skillet Shepherds Pie is not only quick & easy to prepare but quick & easy to clean up too! An all in one dinner complete with vegetables, meat and potatoes that will fill any & all bellies.
There are always days that seem to get away from me with work, appointments and everyday chores. When that happens I want something I can fix that won’t take long and that will still be a relatively healthy dinner for my husband and I. I usually throw together my 30-Minute Taco Pasta Bake but today seemed like the day for this One Skillet Shepherds Pie.
Believe it or not, I’ve never made Shepherds Pie before, although I have made similar pot pies with a pastry crust, and decided it was time to try making this staple dish. Of course, I was also curious as why it was called Shepherds Pie.
Shepherds Pie was originally called Cottage Pie and began appearing in Britain some time in the 18th century. It was a dish prepared by the poorer people that lived in cottages on the outskirts of town, hence the name. It always contains mashed potatoes, which were an affordable everyday staple, as well as a minced meat (usually beef) and was considered a simple and homely dinner.
The dish can be made with either lamb or beef and today either preparation is referred to as Shepherds Pie. However, in Britain it is still called Cottage Pie when made with beef and Shepherds Pie when made with lamb, because a shepherd looks after his sheep. Sheep, lamb, now I get it.
Usually the pie is prepared in steps and in several different pans but I thought that it could be made a little easier by eliminating the baking dish and just keeping it in an oven-proof skillet such as an iron skillet. If you have been following me you know I just have to use my new iron skillet whenever possible and this recipe seemed like a good fit.
I started out with leftover mashed potatoes, which I think is the ideal way to make this, and just had to prepare the ground beef prior to putting it all together. Any way you do it, I am sure you will love the result.
- 2 Tablespoons olive oil
- 3 large carrots, diced
- 1/2 large sweet onion, diced
- 1-1/2 lb. ground beef
- 1 teaspoon salt
- 1 teaspoon dried thyme or rosemary
- 1/2 teaspoon black pepper
- 3 Tablespoons flour
- 2 Tablespoons tomato paste
- 2 Tablespoons Worcestershire sauce (optional)
- 1 cup frozen peas
- 1/2 cup red wine or beef broth
- 3/4 cup chicken broth
- 4-6 cups leftover mashed potatoes
- 1 egg beaten
- 1/4 cup Parmesan cheese, grated
Preheat oven to 400 degrees.
Heat oil in large iron or oven-proof skillet. Saute carrots about 5-6 minutes or just until they start to get tender. Add onion and continue to saute for another 2 minutes.
Add beef, seasoned with salt, thyme (or rosemary) and black pepper, and cook until done. Drain off fat.
Return to medium-high heat and stir in flour until sauce is smooth. Add tomato paste, Worcestershire sauce, peas, wine and broths. Bring to a low boil and let reduce down to a thick gravy.
Top with a layer of mashed potatoes.
Brush with beaten egg and sprinkle parmesan cheese over top.
Bake for 20-30 minutes or until top is golden brown.