Skillet-cooked Shepherd’s Pie
prep 20 min.
ready 1 hr.
serves 4
This is the third time in two weeks that I have made a Shepherd’s Pie. It’s perfect for a cold weather lunch or dinner. It is very easy to make and tastes great. It’s one of my daughter’s favorites. This also tastes great as a left over. Give it a try. I think you will enjoy it!
Ingredients
• 1 stick butter, divided
• 1 lb. ground beef (I used organic grass fed)
• 1/2 tsp. salt or to taste
• 1/2 tsp. pepper or to taste
• 2 medium onions, chopped
• 3 cloves garlic, minced
• 2 Tbs. Worcestershire sauce
• 1 Tbs. steak sauce
• 1 cup beef broth
• 2 cups frozen peas
• 3 medium carrots, sliced (I used multi-colored)
• 4 large potatoes, peeled cut quartered
• 2/3 cup milk
Instructions
1. In a stock pot or Dutch oven, cook potatoes for 15-20 minutes until tender with a fork. While the potatoes are cooking, prepare the ingredients for the meat mixture.
2. Sauté the carrots and onions over medium heat with a half stick of butter until the onions become clear and soft (about 10 minutes). Stir in the minced garlic and continue to stir for a few more minutes until the garlic becomes aromatic.
3. Break up the ground beef with a spoon and stir until the meat is no longer pink (about 5 minutes). Drain grease from skillet. (The skillet I used has a pour spout on the side.)
4. Stir in the frozen peas and add the Worcestershire sauce, steak sauce, beef broth, salt, and pepper and continue to stir for 3-5 minutes until the peas are thawed and soft. If you stir in the peas too soon they will break up. Make sure to add them last.
5. Preheat oven to 400 degrees and begin preparing the mashed potatoes. Put the drained potatoes into the bowl of a stand-up mixer. Add a half stick of butter and 2/3 cup milk and mix on medium speed for 4-5 minutes until the potatoes are smooth.
6. Spread the potatoes on the pie and smooth with the back of a large spoon or spatula. The potatoes will be about 1/2 in thick on top of the meat and veggie mixture. With a fork, you can create a pattern on top or just leave alone.
7. Bake for 35 minutes or until the top becomes golden brown. I turned on the broiler to high and cooked an additional 2-4 minutes to brown and highlight the top.
8. Let the pie cool for a few minutes before serving and garnish with fresh chopped Italian parsley. Be careful not to burn yourself on the hot cast iron skillet.
Serve with dinner rolls or fresh bread and butter.
Skillet-cooked shepherd’s pie
Ingredients
- 1 stick butter divided
- 1 Lb. ground beef organic or grass fed
- 1/2 tsp. salt to taste
- 2 med. onions chopped
- 3 cloves garlic minced
- 2 Tbs. Worcestershire sauce
- 1 Tbs. steak sauce
- 1 cup broth beef
- 2 cups peas frozen
- 3 med. carrots sliced
- 4 lg. potatoes peeled and quartered
- 2/3 cup milk
Instructions
-
In a stock pot or Dutch oven, cook potatoes for 15-20 minutes until tender with a fork. While the potatoes are cooking, prepare the ingredients for the meat mixture.
-
Sauté the carrots and onions over medium heat with a half stick of butter until the onions become clear and soft (about 10 minutes). Stir in the minced garlic and continue to stir for a few more minutes until the garlic becomes aromatic.
-
Break up the ground beef with a spoon and stir until the meat is no longer pink (about 5 minutes). Drain grease from skillet. (The skillet I used has a pour spout on the side.)
-
Stir in the frozen peas and add the Worcestershire sauce, steak sauce, beef broth, salt, and pepper and continue to stir for 3-5 minutes until the peas are thawed and soft. If you stir in the peas too soon they will break up. Make sure to add them last.
-
Preheat oven to 400 degrees and begin preparing the mashed potatoes. Put the drained potatoes into the bowl of a stand-up mixer. Add a half stick of butter and 2/3 cup milk and mix on medium speed for 4-5 minutes until the potatoes are smooth.
-
Spread the potatoes on the pie and smooth with the back of a large spoon or spatula. The potatoes will be about 1/2 in thick on top of the meat and veggie mixture. With a fork, you can create a pattern on top or just leave alone.
-
Bake for 35 minutes or until the top becomes golden brown. I turned on the broiler to high and cooked an additional 2-4 minutes to brown and highlight the top.
-
Let the pie cool for a few minutes before serving and garnish with fresh chopped Italian parsley. Be careful not to burn yourself on the hot cast iron skillet.
Recipe Notes
Serve with dinner rolls or fresh bread and butter.
