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Skillet Night
American Classics 5 min read

Skillet Shepherd’s Pie

Skillet shepherd's pie with a savory ground lamb or beef and vegetable filling under buttery mashed potatoes, broiled golden in one pan. About 40 minutes.

Shepherd's pie with a golden broiled potato and cheese topping in a cast iron skillet on a stove

Shepherd’s pie is the definition of cozy — a rich, gravy-coated filling of ground meat and vegetables under a thick layer of mashed potatoes, browned until crisp on top. The usual version means a casserole dish and a long bake, but you can do the whole thing in an oven-safe skillet: make the filling on the stove, spread on the potatoes, and finish under the broiler.

Shepherd's pie with a golden broiled potato and cheese topping in a cast iron skillet on a stove

Photo: Dwight Burdette via Wikimedia Commons, CC BY 3.0

While the filling simmers, potatoes boil in a separate pot, so the timing overlaps and dinner is ready in about 40 minutes. Strictly speaking, shepherd’s pie is made with lamb and cottage pie with beef; in most American kitchens either one gets called shepherd’s pie, and both work beautifully here.

Prep: 10 min · Cook: 30 min · Total: 40 min · Serves: 6

Ingredients

Mashed potato topping

  • 2 lb (900 g) Yukon Gold potatoes, peeled and cut into 1 1/2-inch chunks
  • 1 1/2 tsp kosher salt, plus more for the water
  • 4 Tbsp (56 g) unsalted butter
  • 1/2 cup (120 ml) warm milk
  • 1/2 cup (55 g) shredded sharp cheddar, optional

Filling

  • 1 Tbsp (15 ml) olive oil
  • 1 1/4 lb (570 g) ground lamb or 85% lean ground beef
  • 1 medium yellow onion, diced
  • 2 medium carrots, diced small (about 1 cup / 130 g)
  • 3 garlic cloves, minced
  • 2 Tbsp (32 g) tomato paste
  • 2 Tbsp (16 g) all-purpose flour
  • 1 cup (240 ml) low-sodium beef broth
  • 1 Tbsp (15 ml) Worcestershire sauce
  • 1 tsp fresh thyme leaves (or 1/2 tsp dried)
  • 1/2 tsp chopped fresh rosemary (or 1/4 tsp dried)
  • 3/4 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 cup (140 g) frozen peas (or peas and corn)

Method

  1. Put the potatoes in a pot, cover with cold water by 1 inch, and add a big pinch of salt. Bring to a boil and simmer 12–15 minutes, until a knife slides in easily.
  2. Meanwhile, heat the oil in a 10- or 12-inch oven-safe skillet over medium-high heat. Add the ground meat and cook 6–7 minutes, breaking it up, until browned. Spoon off excess fat, leaving about 1 Tbsp.
  3. Add the onion and carrots and cook 5 minutes, until the onion is soft. Stir in the garlic and tomato paste and cook 1 minute.
  4. Sprinkle in the flour and stir 1 minute. Pour in the broth and Worcestershire, add the thyme, rosemary, salt, and pepper, and bring to a simmer. Cook 5–8 minutes, stirring occasionally, until the gravy is thick and the carrots are tender. Stir in the frozen peas and turn off the heat.
  5. Heat the broiler to high with a rack about 6 inches below it.
  6. Drain the potatoes well and return them to the pot. Mash with the butter, warm milk, and 1 1/2 tsp salt until smooth.
  7. Spoon the mashed potatoes over the filling, starting at the edges so they seal it in, then spread to cover. Rough up the top with a fork so the ridges brown. Sprinkle with cheddar, if using.
  8. Broil 5–7 minutes, until the top is golden and crisp in spots. Let rest 5 minutes before serving.

Cook's note

Starting the potatoes in cold water means they cook evenly from the outside in, so you don’t get mushy outsides and raw centers. Yukon Golds are naturally buttery and mash smoothly. Russets make a fluffier, lighter topping.

Swaps and variations

  • Shortcut potatoes: Use 24 oz refrigerated mashed potatoes, warmed, to save 15 minutes.
  • Turkey: Ground turkey works with an extra tablespoon of oil; add 1 tsp soy sauce for depth.
  • Vegetables: Add diced celery, mushrooms, or a cup of green beans to the filling.
  • Sweet potato topping: Swap half or all of the Yukon Golds for sweet potatoes.

What to serve with it

Shepherd’s pie is a meal in itself. A crisp green salad or steamed green beans are all it needs, plus maybe a crusty roll for mopping up gravy.

Storage and reheating

Refrigerate covered up to 4 days. Reheat portions in the microwave, or reheat the whole skillet covered with foil at 350°F for 20–25 minutes. To freeze, assemble in a freezer-safe dish, cool, wrap well, and freeze up to 3 months; bake from thawed at 375°F for 30–35 minutes until hot and bubbling.

Troubleshooting

  • Filling too runny? Simmer a few minutes longer before adding the topping; it should be thick like gravy.
  • Topping sinking? The filling was too thin or the potatoes too loose. Use less milk for a firmer mash.
  • Top not browning? Move the rack closer to the broiler, or brush the potatoes with a little melted butter.

FAQ

What’s the difference between shepherd’s pie and cottage pie?

Traditionally, shepherd’s pie uses lamb (shepherds tend sheep), while cottage pie uses beef. In the US, both are often called shepherd’s pie.

Can I make it without an oven-safe skillet?

Yes. Transfer the filling to an 8×8 or 9×9 baking dish, top with potatoes, and broil.

Can I make it ahead?

Assemble up to 1 day ahead, refrigerate, and bake covered at 375°F for 25 minutes, then uncover and broil to brown.

More weeknight ideas

For more cozy one-pan comfort food, try our Classic Skillet Meatloaf Dinner, the Skillet Turkey Pot Pie Pasta, or the Creamy Chicken and Dumplings Skillet.