Whether you’re looking for easy comfort food or a quick weeknight meal any time of the year, Skillet Shepherd’s Pie fits the bill. A quick take on classic Shepherd’s Pie, this skillet version has a short list of ingredients and cooks up in about 45 minutes, start to finish.
Cooking the Shepherd’s Pie in a heavy-bottomed skillet and using freezer hash browns helps to get this tasty dinner on the table fast. Rich gravy thickens quickly with the ground meat (use beef or even lamb) and onions, and frozen peas and carrots require no work at all.
What is Shepherd’s Pie?
Shepherd’s Pie, sometimes called Cottage Pie is a meat pie, often made using leftover meat, covered with a layer of potatoes, usually mashed. This recipe started from one of my Cook’s Country magazines with a few minor changes and we’ve enjoyed it so many times since. Shepherd’s Pie is said to have originated from the United Kingdom.
The gravy for this recipe is super flavorful and thickens in no time. A little flour is added into the beef and onion mixture before adding broth and other seasonings. This ensures that the flour browns up just enough to remove any pasty, metallic taste that can happen if flour is just added straight into the broth. Fresh thyme adds just the right earthy bite, and the broth is enhanced with a little tomato paste and Worchestershire. Frozen peas and carrots are thawed and tossed in just before the potato topping, in this case- thawed, frozen shredded potato hash browns.
After the mixture has thickened and the vegetables are tossed in, simply layer the hash browns over the top and brush with melted butter. Just a few minutes under the broiler and it comes out golden and ready to serve.
After all that’s said, I do have to add my own disclaimer here that might apply to you as well. I do not care for frozen carrots. Yes, I added them in the recipe but I fished out the carrots from my portion and left them. I think frozen carrots can’t compare to freshly cooked so… If I’m not in a hurry, I dice fresh carrots and saute’ them in butter or water until softened and then toss them with frozen peas. The rest of my family liked it with the frozen carrots, but when cooked with fresh, they have to agree with me that the flavor is over-the-top better. You might not want to add the time this extra step will take, but if you have the time, dice two or three carrots into bite-sized pieces and simmer in a tiny bit of butter or water with a dash or salt, covered until soft. Then prepare as usual.
I hope you like this “quickie” St. Patrick’s Day dinner, excellent any time when you want a hearty meal but don’t want all the mess or have all the time for a leisure meal. But when you do have time, be sure to try my Emerald Isle Corned Beef Dinner. It’s worth the time, but is still super easy for guaranteed success. If you love these kind of easy casserole-type dishes, be sure to check out All Free Casserole Recipes for more inspiration.
Save Skillet Shepherd’s Pie to your “Main Dish” board and let’s be friends on Pinterest! I’d love to share tasty recipes with you.
Skillet Shepherd's Pie
Ingredients
- 1- 30 oz. bag frozen shredded hash brown potatoes, about 8 cups, *See Note
- 4 Tablespoons unsalted butter, melted and divided
- Salt and pepper
- 1 pounds 85 percent lean ground beef
- 1 onion, chopped fine
- 1 ½ teaspoons minced fresh thyme
- ¼ cup all-purpose flour
- 2 cups low-sodium beef broth
- 2 Tablespoons tomato paste
- 2 teaspoons Worcestershire sauce
- 2 cups frozen peas and carrots mix, thawed
Note about frozen potatoes:
- Be sure to use shredded frozen potatoes, not diced. Shredded will crisp up to golden much quicker
Instructions
- Adjust oven rack to upper-middle position and heat broiler. Toss 30 ounces potatoes with 2 Tablespoons butter, 1 teaspoon salt, and ¼ teaspoon pepper in large bowl. Wrap tightly with plastic and microwave until potatoes are tender, about 7 minutes.
- While potatoes are cooking, cook 1 pound beef and 1 chopped onion in large heatproof skillet over medium-high heat until beef is no longer pink, about 5 minutes. Drain beef mixture in colander.
- Return drained beef mixture to pan. Stir in 1 ½ teaspoons thyme and ¼ cup flour and cook until incorporated, about 1 minute. Stir in 2 cups broth, 2 Tablespoons tomato paste, and 2 teaspoons Worcestershire. Cook until sauce is thickened, about 5 minutes. Stir in 2 cups pea and carrot medley and simmer until heated through, about 1 minute. Season with salt and pepper.
- Scatter cooked potatoes over beef mixture and brush with remaining butter. Broil until potatoes are golden brown, 3 to 5 minutes. Serve.
Recipe adapted from America’s Test Kitchen.
This is perfect! We are snowed in and I was trying to find a recipe for dinner with the things I have on hand. How perfect that I have all these ingredients and how perfect for a cold night in front of the fireplace! Can’t wait! Thank you!
Hi KK, I’m sorry to hear you’re snowed in but this is a great comfort dish for that. Stay safe!
I made this on a cold winter evening in Mn. What a treat. I’m a wannabe potter and I made some ramekins that work out perfectly three nice bowls of piping hot comfort.
Thank you, Stephen! I’m honored that you made my recipe for your own crafted pottery. Thanks for taking the time to comment. 🙂
This was ah-mazing! I’m always on the lookout for decent kid-friendly recipes that will satisfy my whole family! This one checked all the boxes! So easy, so tasty!
I made this for my family last night and everybody ate it!! This is my first go-to site when I need inspiration for dinner. Thank you for making my week nights easier 😉
Oh this Shepherd’s Pie looks so yummy and comforting, Can’t wait to make it! Thank you!
Very, Very good! A much simpler way to add potatoes then having to boil, wait, and mash them. I added a dollop of sour cream to my hash browns and it was super! Thanks GDM, this is my new favorite dinner recipe.
The hash browns were awesome for this dish! I did add mushrooms to ours. The flavors are so great together. Thanks Sally 🙂
Tried this recipe and my family has wiped out the entire dish each time I’ve made it. One of our favorite recipes now. Thank you so much for sharing this Sally!!
very yummy needed to add more spices tho. btw traditional shepherds pie contains lamb and is irish. Cottage pie contains beef and it is english.
Hi Milo, I’m glad you liked it. Thanks for the information and clarification!
This is a recipe from Cooks country December 2009 issue. You should mention this!!
Thanks for reaching out Susie, I do mention it in the body of the post. Appreciate your concern.
I also dislike frozen carrots – they’re spongy & they always taste like the peas! So, why not just toss the diced carrots in with the beef & onions? Let them all cook together? Saves a step & another pan to wash. Which I would rather use to make real mashed potatoes for the top, but the hash browns are a clever idea.
What about baking as a final step instead of broiling? My broiler always burns parts & leaves others underdone.
This was a tasty, easy meal. I will make this again. Thank you!
Thank you Lisa, I’m glad you liked it and really appreciate you stopping by to comment. Have a great week.
Love the hash browns idea! I’ll have to try this one for sure!