Skillet Shepherd's Pie

Shepherd’s pie consists of a ground meat mixed with a couple veggies, usually carrots and peas, then topped with a crust of mashed potatoes before being baked. This traditional English recipe, typically made with lamb has adapted to many variations over the centuries among different cultures and cuisines. If you are in search of a recipe to bring to a potluck party, this is a great idea to try. It is my favorite, go-to potluck dinner for many reasons. One being, I can make it ahead of time then bake it before serving. Another reason is how easy it is to transport. You can make it in a casserole pan, cover and schlep to wherever you need to take it. Lastly, it is a complete meal in one. You get your meat, veggies and potatoes. Like I said, traditionally when referred to as “Shepherd’s Pie” that means it is made with lamb, however, if you are not a fan of lamb, ground beef is an excellent substitution I like to use often. If you are trying to use leaner meat, play around with ground turkey or chicken as well.

This recipe (up until the baking part) can be prepared hours ahead of time or even the night before. Keep covered and refrigerated until ready to bake and serve.

Ingredients:

• 1 lb. ground lamb

• 2 tbsp olive oil

• ½ large sweet onion, diced

• 2 cloves of garlic, minced

• 2 tbsp flour

• 2 tbsp worcheshire sauce

• 1 cup beef broth

• 1 ½  tbsp tomato paste

• 1 tsp dried rosemary

• 1 tsp dried thyme

• Salt and pepper

• 1 cup frozen veggies: mixed peas and carrots

• At least 3 cups of mashed potatoes Try My Instant Pot Mashed Potatoes Recipe

• Freshly chopped parsley for garnish

Instructions:

1. Preheat oven to 350.

2. Heat olive oil in a cast iron skillet over medium heat. Add onions, season with a sprinkle of salt and saute for about 1-2 minutes.

3. Add the ground meat, season with a sprinkle of salt and pepper, use a wooden spoon to break up the meat as it browns. Once there isn’t anymore pink, add the garlic, thyme, rosemary and worcheshire. Stir to combine and let simmer for a minute or so.

4. Sprinkle the flour overtop, stir to combine and cook for another minute. Add the beef broth to the skillet to break up any bits on the pans. Add tomato paste and stir to combine. 

5. Turn off the heat, add the cup of veggies. Stir to combine. Then spread an even layer of the prepared mashed potatoes over the meat mixture. Bake for 30 minutes. Remove from the oven, garnish with freshly chopped parsley and serve hot.

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