An easy way to cook a comfort food classic—full of fluffy potatoes, tender meat, and healthy veggies.
Whenever my daughter comes to spend the weekend with us, there’s one dish she always requests: shepherd’s pie. Perhaps it’s the fond memories of us making it together when she was little, or perhaps it’s the fact that her meals on campus leave a lot to be desired, and this dish is the epitome of comfort food. Whatever the reason may be, I’m always more than happy to oblige, whether with a traditional shepherd’s pie, a healthy vegan one made with lentils and topped with sweet potatoes, or this easy skillet version.
And let me tell you, it sure is a winning dish! How can it not be? Picture hearty ground beef and mixed veggies crowned with a layer of creamy mashed potatoes. In the meaty layer, smoky Worcestershire sauce and savory beef broth combine to create a warm, rich flavor, while the potatoes have just enough cheesy goodness courtesy of nutty Parmesan cheese. No wonder my daughter has declared it one of my “culinary masterpieces.” She’s not just saying it to butter me up, either. I’ve brought this dish to quite a few potlucks, and it’s always one of the first to disappear. Easy, comforting, and perfect for any occasion, this dish is bound to become a favorite at your house, too.
Is This Skillet Shepherd’s Pie Healthy?
Yes, this dish is a wholesome choice to feed your family. The lean ground beef is a good source of protein and iron, while the potatoes and other vegetables provide an array of vitamins and minerals. If you’re lactose intolerant, go ahead and use plant-based butter and milk. You can also replace the Parmesan with a vegan alternative or use nutritional yeast instead. If you’re watching your carb intake, you can always top the beef mixture with mashed cauliflower instead of potatoes. I wouldn’t hesitate to serve a crisp salad or sautéed greens on the side. Not only is this delicious, but it makes the meal even healthier.
Delightful Variations
Never mess with a good thing, they say, but when it comes to this skillet shepherd’s pie, there are so many ways to give it a delightful twist. Let’s start with the veggies. Instead of the mixed vegetables called for in this recipe, I’ve used chopped wild mushrooms, leeks, bell peppers, and broccoli. Adding extra flavor is always a good thing, and this pie happens to be especially delicious with aromatic herbs such as thyme and rosemary. Have some red wine leftover? Use it to deglaze the pan after the onions and garlic have been softened in the second step. When it comes to the potato layer, I’m all about decadence, which is why I sometimes stir in a few spoonfuls of thick, luscious crème fraîche and grate in a good handful of sharp Comté instead of Parmesan.
How do I store leftovers?
Cool completely before covering the skillet tightly with plastic wrap. Store in the fridge for up to 4 days. For longer storage, transfer leftovers to a freezer-safe container and freeze for up to 3 months. Let it thaw in the fridge overnight before reheating in the oven at 375°F for 10-15 minutes, or until it’s warm all the way through.
Serving Suggestions
Ready for a comfort food dinner like no other? Let your stellar skillet shepherd’s pie share the table with a crisp Green Salad, Instant-Pot Green Beans, or a side of Sautéed Spinach. Room for dessert? Stick to the classics and finish off with a thick slice of Apple Pie!
Ingredients
- 6 large potatoes peeled and cubed
- 1 tablespoon olive oil
- 1 1/4 pounds ground beef lean
- 1/2 teaspoon salt plus more for potatoes
- 1/2 teaspoon black pepper plus more for potatoes
- 1 large onion chopped
- 2 cloves garlic minced
- 1 tablespoon Worcestershire sauce
- 1 cup beef broth low sodium
- 2 cups mixed vegetables frozen (such as peas, carrots, and corn)
- 4 tablespoons unsalted butter
- 1/2 cup milk
- 1/4 cup Parmesan cheese grated
Instructions
- Boil potatoes in salted water until tender, about 15 minutes. Drain and set aside.
- In a skillet, heat oil over medium heat. Cook ground beef with salt and pepper until browned. Add onions and garlic. Cook until softened.
- Stir in Worcestershire sauce, beef broth, and frozen vegetables; simmer for 5 minutes.
- Preheat oven to 400°F.
- Mash boiled potatoes with butter, milk, Parmesan, salt, and pepper until smooth.
- Spread mashed potatoes over beef mixture in skillet. Use a fork to create texture on top.
- Bake in preheated oven for 20 minutes, or until the top is golden brown.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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