One Skillet Shepherds Pie is not only quick & easy to prepare but quick & easy to clean up too! An all in one hearty dinner complete with vegetables, meat and potatoes in a rich gravy. It will definitely fill any & all bellies.
One Skillet Shepherds Pie
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 or my Creole Mixed Grill Sheet Pan Dinner but today seemed like the day for this One Skillet Shepherds Pie.
Believe it or not, I’ve never made Shepherds Pie before and decided it was time to try making this staple dish. However, I wanted to make it just a bit easier. So I eliminated the baking dish and made the entire dish in my iron skillet. If you don’t have an iron skillet, any oven-proof skillet will work. And, if you’re like me, less clean up is always a win-win.
Why do they call it 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.
Easy steps to make Shepherds Pie
- Saute carrots in oil for 5 minutes. Add onions and saute another 2 minutes.
- Add beef that has been seasoned with salt, pepper and thyme. Cook until done then drain off fat.
- Stir in flour until smooth. Add in tomato paste, Worcestershire sauce peas, wine and broth
- Bring to a low boil until reduced to a thick gravy.
- Top with a layer of mashed potatoes. I use my leftover mashed potatoes from my previous night’s dinner. If you need to make from scratch, check out my “How to Make The Perfect Mashed Potatoes” post.
- Brush tops of potatoes with beaten egg.
- Sprinkle top with Parmesan cheese and bake for 20-30 minutes or until top is nicely browned.
Just look at that lovely browned top! All ready to dig in?
This One Skillet Shepherd’s Pie is a hearty dinner with a mixture of beef, potatoes and vegetables nestled in a rich beef and wine broth. The potatoes are the crowning touch and baked to a crispy brown finish. Let it set for 5-10 minutes then slice it up for a complete and easy main meal everyone will enjoy.
- 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.