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Simple Skillet Shepherd's Pie

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I took all the shortcuts I could to make this skillet shepherd's pie as easy as can be. Frozen veggies --check. Leftover mashed potatoes --check. This skillet meals comes together easily and is one comforting meal that the whole family will love.
Course beef
Cuisine American
Keyword beef, easy, one skillet meal
Prep Time 40 mins
Cook Time 20 mins
Total Time 1 hr
Servings 8 servings
Calories 426
Author Laurie McNamara



  • 4 to 5 medium russet potatoes washed, peeled and cut into 2-inch chunks
  • 1/2 cup milk
  • 4 tablespoons unsalted butter
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon freshly black pepper
  • 1/3 cup grated Parmesan cheese optional


  • 2 teaspoons olive oil
  • 1 cup diced yellow onion
  • 1 clove garlic minced
  • 1 teaspoon fresh thyme chopped
  • 2 pounds lean ground beef any
  • 1 to 2 tablespoons all purpose flour
  • 1 tablespoon heaping tomato paste
  • 2 tablespoons Worcestershire sauce
  • 1 (15 ounce) can low-sodium beef broth
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper more or less to taste
  • 1 cup frozen peas and carrots blend
  • 2/3 cup frozen green beans I use haricot verts and sliced them in half while still frozen
  • 2/3 cup frozen corn
  • 4 ounces sharp white cheddar cheese shredded (I like Vermont white cheddar)



  • Place the prepared potatoes into a large pot of cool water. Cover and bring to a boil then reduce heat to medium-high and cook for about 20 minutes or until the potatoes are fork tender.
  • Drain the water and add the butter, milk, salt and pepper to the potatoes in the pot. Mash until desired consistency then fold in the Parmesan -- if using. I like to use my hand mixer and blend until smooth. All the mashed potatoes to cool down to room temperature.


  • Preheat your oven to 400°.
  • Sauté onion in a little olive oil until tender and their edges start to turn golden brown. Then add the garlic and thyme, stir and cook for another minute or two. Then add the lean ground beef and use a wooden spoon to break it up into crumbles and cook thoroughly. Drain off some of the fat, leaving two tablespoons if using a fattier ground beef.
  • Once the ground beef is fully cooked, stir in the flour and cook 2 minutes. Then add in the tomato paste, Worcestershire sauce and broth. Bring to a simmer and cook for 10 to 15 minutes. Next add in the frozen vegetables and season with salt and pepper. Spread the mixture into a thin layer and sprinkle with shredded white cheddar cheese. Top with mashed potatoes and carefully spread creating swells or waves with the back of the spoon.
  • Slide the skillet into your preheated oven and bake for 20 to 25 minutes or until the mashed potatoes are lightly golden and crispy in spots.
  • Allow the shepherd's pie to cool down for 10 to 12 minutes before serving.


Calories: 426kcal | Carbohydrates: 30g | Protein: 34g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 676mg | Potassium: 1061mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2152IU | Vitamin C: 13mg | Calcium: 213mg | Iron: 5mg