Description
Skillet Shepherd’s pie is a great way to enjoy the classic in a one-pot: with a beefy base, cheesy middle and topped with a layer of fluffy mashed potatoes.
Ingredients
Units
Scale
- 2 lb. ground beef / lamb
- 1/2 medium yellow onion, diced
- 1 teaspoon garlic, minced
- 12 oz. frozen mixed vegetables
- 2 beef bouillon cubes
- 2 tablespoons Worcestershire sauce
- 2 teaspoons tomato paste
- Pepper to taste
- 4 large russet potatoes, peeled and cubed
- 2 tablespoons butter
- 1 cup milk
- 1 tablespoon chives, chopped and divided
- 1 cup cheddar cheese, shredded
- 1/4 cup Parmesan cheese, grated
Instructions
- Over medium-high heat bring a pot of salted water to a boil. Add potatoes and simmer until fork-tender, about 20 minutes.
- Drain and transfer potatoes to a mixing bowl. Add butter and milk and mash until fluffy.
- Season with 1/2 tablespoon of chives and salt and pepper to taste. Mix well and set aside.
- In a 10″ cast iron skillet over medium heat, brown the beef or lamb until fully cooked. Drain off any fat. Remove beef and set aside.
- In the same pan, saute onions and garlic until translucent.
- Add mixed vegetables, crumble beef bouillon cubes and simmer till vegetables are soft.
- Toss in beef, Worcestershire sauce, tomato paste and season with pepper to taste. Stir to mix thoroughly.
- Reduce heat to medium and simmer for 15 minutes to let the flavors marry.
- Remove from heat and compress the beef layer before topping with a layer of cheddar cheese.
- Finish with a thick layer of mashed potatoes and sprinkle Parmesan and leftover chives to finish.
- Bake at 400°F for 20 minutes or until the potatoes are browned.
- [Optional] Broil at 400°F for 3-5 minutes if needed to brown them even more.
- Allow it to cool for 10 minutes before serving.
- Enjoy!
- Prep Time: 15 mins
- Cook Time: 45 mins