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4.88 from 8 votes

Skillet Shepherd's Pie

Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Servings: 8 people
Calories: 309kcal
Author: Good Dinner Mom


  • 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


  • Adjust oven rack to upper-middle position and heat broiler. Toss potatoes with 2 tablespoons of the 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 beef and 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 thyme and flour and cook until incorporated, about 1 minute. Stir in broth, tomato paste, and Worcestershire. Cook until sauce is thickened, about 5 minutes. Stir in 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.


Calories: 309kcal | Carbohydrates: 28g | Protein: 15g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 53mg | Sodium: 246mg | Potassium: 740mg | Fiber: 3g | Sugar: 1g | Vitamin A: 3580IU | Vitamin C: 15.6mg | Calcium: 38mg | Iron: 3.1mg