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Skillet Shepherd’s Pie is a classic dish we all need in our repertoire! A savory meat-and-potatoes meal that is perfect whenever you need a comforting meal.
My take on Shepherd’s Pie is a comforting, savory, meat-and-potatoes meal suitable for a weeknight or a Sunday when you need something cozy. Lamb and beef are cooked with lots of herbs, carrots, peas, and white wine and are topped with super creamy chive mashed potatoes. While I use a combination of lamb and beef, but you can use all lamb, beef, or even ground turkey if preferred!
Ingredients:
- Yellow Potatoes
- Salt and Black Pepper
- Unsalted Butter
- Creme Fraiche or Sour Cream
- Whole Milk or Heavy Cream
- Chives
- Olive Oil
- Yellow Onion
- Carrots
- Garlic
- Ground Lamb
- Ground Beef
- Fresh Thyme Leaves
- Tomato Paste
- Coconut Aminos
- Dry White Wine
- Beef Stock
- Frozen Peas
Step-by-Step:
Preheat the oven to 400°F.
Step One: Boil the Potatoes
In a large pot, add the potatoes. Add water until the potatoes are covered by 1-inch. Cover and cook over medium-high heat. Once the water is boiling, cook for 12 to 14 minutes, or until the potatoes are fork tender. Turn off the heat and drain.
Step Two: Mash the Potatoes
Using a ricer, rice the potatoes directly back into the pot. You can mash them by hand if you don’t have a ricer. The ricer helps get potatoes extra creamy! To the potatoes, add the salt, pepper, butter, creme fraiche, milk, and chives. Mash or stir until very creamy and smooth. Do not overmix! Set aside.
Step Three: Saute the Veggies
While the potatoes are boiling, start your filling. In a large, oven-safe skillet, add the olive oil and heat over medium. Once hot, add the onions, carrots, and garlic. Stir to combine and cook, until the onions and carrots begin to soften, 7 to 9 minutes.
Step Four: Cook the Lamb and Ground Beef
Once the veggies are soft, add the lamb and beef. Use the back of a wooden spoon to break up the meat. Cook, stirring occasionally, until the meat is browned and cooked through, about 10 minutes.
Step Five: Finish the Filling
Drain off the excess grease and return to the pan. Add the salt, thyme, and tomato paste. Stir to combine and cook for 1 minute. Add the coconut aminos and white wine, scraping the bottom of the pan to deglaze. Cook for 2 minutes, until the liquid has reduced by half. Add in the beef broth and frozen peas, stir, and cook for an additional 2 minutes, just until the mixture is simmering. Remove from the heat.
Step Six: Assemble the Shepherd’s Pie
Dollop the mashed potatoes on top of the meat filling, spreading it out into an even layer using the back of a spoon. Transfer to the middle rack of the oven and bake for 27 to 30 minutes, or until the potatoes are slightly golden and the filling is bubbly.
Step Seven: Cool and Serve
Remove from the oven and allow to cool for at least 20 minutes before scooping into bowls. Serve with a sprinkle of fresh chives.
Recipe FAQ:
You can use all beef or even use ground turkey if you prefer!
Crème fraîche is very similar to sour cream, but crème fraîche is a little richer, thicker and less tangy. Either option works great in this dish!
I hope y’all love this Skillet Shepherd’s Pie as much as my family does! Comment below once you try it!
For More Classic Recipes:
Whole Roasted Chicken with Pan Gravy
Skillet Shepherd’s Pie
Ingredients
For the Potatoes:
- 1.5 lb. yellow potatoes, peeled and diced into 1-inch cubes
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ¼ cup unsalted butter
- ½ cup crème fraîche or sour cream
- ¼ cup whole milk or heavy cream
- ¼ cup chopped chives, plus more for garnish
For the Meat Filling:
- 2 tablespoons olive oil
- 2 cups diced yellow onion (about 1 large onion)
- 1 cup diced carrots (about 2 large carrots peeled and diced)
- 4 cloves garlic, minced
- 1 lb. ground lamb
- ½ lb. ground beef
- 1 ½ teaspoon kosher salt
- 1 teaspoon fresh thyme leaves
- 1 tablespoon tomato paste
- 2 tablespoons coconut aminos
- ½ cup dry white wine
- ½ cup low-sodium beef stock
- 1 ½ cups frozen peas
Instructions
- Preheat the oven to 400°F.
Make the Mashed Potatoes:
- In a large pot, add the potatoes. Add water until the potatoes are covered by 1-inch. Cover and cook over medium-high heat. Once the water is boiling, cook for 12 to 14 minutes, or until the potatoes are fork tender. Turn off the heat and drain.
- Using a ricer, rice the potatoes directly back into the pot. You can mash them by hand if you don’t have a ricer. The ricer helps get potatoes extra creamy!
- To the potatoes, add the salt, pepper, butter, creme fraiche, milk, and chives. Mash or stir until very creamy and smooth. Do not overmix! Set aside.
Make the Meat Filling:
- While the potatoes are boiling, start your filling. In a large, oven-safe skillet, add the olive oil and heat over medium. Once hot, add the onions, carrots, and garlic. Stir to combine and cook, until the onions and carrots begin to soften, 7 to 9 minutes.
- Once the veggies are soft, add the lamb and beef. Use the back of a wooden spoon to break up the meat. Cook, stirring occasionally, until the meat is browned and cooked through, about 10 minutes.
- Drain off the excess grease and return to the pan. Add the salt, thyme, and tomato paste. Stir to combine and cook for 1 minute. Add the coconut aminos and white wine, scraping the bottom of the pan to deglaze. Cook for 2 minutes, until the liquid has reduced by half. Add in the beef broth and frozen peas, stir, and cook for an additional 2 minutes, just until the mixture is simmering. Remove from the heat.
Assemble the Shepherd's Pie:
- Dollop the mashed potatoes on top of the meat filling, spreading it out into an even layer using the back of a spoon.
- Transfer to the middle rack of the oven and bake for 27 to 30 minutes, or until the potatoes are slightly golden and the filling is bubbly.
Cool and Serve:
- Remove from the oven and allow to cool for at least 20 minutes before scooping into bowls. Serve with a sprinkle of fresh chives.
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by Eat Love Eats.
I’ve always wanted to make Shepherds pie but haven’t. I’m so glad I waited to use your recipe. It was great. So much flavor and cooking it in a cast iron was perfect. It browned the meat mixture which enhanced the flavor.
Your books are my go to cookbooks!! Every recipe I’ve tried is excellent. Thank you for sharing.
WOW. My first recipe for Shepard’s Pie and I’ll never try another one. This was amazing. Thanks Alex!
Would this be a good dish to freeze? Bake in a freezer safe dish instead of a skillet? How would you reheat? Thank you!
Hi Yes! let it cool completely, then wrap the dish tightly in plastic wrap and a layer of foil (or transfer to an airtight freezer-safe container). Label and freeze for up to 2–3 months. For best results, thaw overnight in the fridge before reheating in the oven until hot and bubbly.
This recipe is 10/10!! So nourishing and comforting without being too heavy. Leftovers were great too! Will be adding this one to the rotation for sure!
Glad you loved it, Ashleigh!
The flavors are seriously delicious! This will become a St. Pattys Day staple in our household.
SUCH a great recipe! Came together quickly with minimal prep which I love & the meal was so cozy & comforting. Made it over the weekend and loved it so much I already restocked the ingredients to make it again this week. 🙂 Bonus points that my toddler devoured it too! Alex, you never fail to impress!
SUCH a great recipe! Came together quickly with minimal prep which I love & the meal was so cozy & comforting. Made it over the weekend and loved it so much I already restocked the ingredients to make it again this week. 🙂 Bonus points that my toddler devoured it too! Alex, you never fail to impress!
Y’ALL this is SO good and shockingly easy. I love everything from Alex, so I’m biased, but this one does not disappoint. This will now be my go to meal for when I need to drop something off for someone because it is delicious and the epitome of comfort food. Thank you Alex for another staple!
Thank you so much, Katy!! This is such a comfort classic and I’m glad you enjoyed it.
Hi Alex! Do you think I could use your cauliflower mashed potatoes recipe in place of the mashed potatoes here?
I made this tonight for dinner. CROWD FAVORITE!!! Sooooo flavorful and very easy to make! Will definitely be making again!
I can’t seem to find how many serving this dish is for.
Just updated – 6 people!