A savory mixture of seasoned ground beef and vegetables is finished with a layer of creamy mashed potatoes, topped with shredded cheddar, and baked until golden and bubbling. This Skillet Shepherd’s Pie is an easy, family-friendly take on the classic comfort dish.
Try Skillet Chicken and Biscuit Pot Pie for another cozy skillet meal.
Meat-and-potatoes fans, gather close—this skillet is made for sharing. The recipe is straightforward to assemble, reheats well, and works beautifully as a one-pan dinner when you prepare the mashed potatoes ahead of time or use store-bought potatoes.
If corned beef isn’t your choice for St. Patrick’s Day, this shepherd’s pie is a hearty alternative—pair it with a favorite beer and enjoy.
Table of contents
- Shepherd’s Pie vs. Cottage Pie
- Ingredient Notes
- How to Make Skillet Shepherd’s Pie
- Make-Ahead Tips
- More St. Patrick’s Day Recipes
Shepherd’s Pie vs. Cottage Pie
Traditionally, shepherd’s pie was made with lamb in Britain and Ireland. In the U.S., versions made with ground beef are common and often called cottage pie in the U.K. For clarity and searchability, this recipe uses ground beef and keeps the familiar name Shepherd’s Pie. If you prefer, substitute ground lamb for a more traditional flavor.
Ingredient Notes
- Ground meat filling: Ground beef is cooked with onion, carrots, peas, and corn and seasoned with rosemary, thyme, and Worcestershire sauce. Tomato paste and beef broth add depth and richness.
- Mashed potato topping: Mashed Yukon Golds are mixed with warm milk, sour cream, butter, and salt for a smooth, reheatable topping. A little sour cream (or cream cheese) helps the potatoes keep their texture when reheated. The mashed potatoes can be made ahead to speed assembly.
To make this a true one-pot meal, prepare your mashed potatoes in advance or use purchased mashed potatoes so everything finishes in the skillet.
How to Make Skillet Shepherd’s Pie
- Start the mashed potatoes: Peel and quarter the potatoes, place them in a pot, cover with cold water, and bring to a boil. Reduce heat and simmer until fork-tender, about 15–20 minutes.
- Make the filling: In a 12-inch oven-proof skillet, brown ground beef with a portion of the salt and pepper, drain excess fat, and set meat aside. Sauté onion and carrot in olive oil in the same skillet, add garlic and tomato paste, then return the beef to the pan. Season with rosemary, thyme, Worcestershire sauce, and the remaining salt and pepper. Thicken with a cornstarch slurry mixed into beef broth, then stir in frozen peas and corn and simmer briefly.
- Finish the mashed potatoes: Drain cooked potatoes and return them to the warm pot. Warm the milk, then mash potatoes with the milk, sour cream, softened butter, and salt until creamy and smooth.
- Add the topping: Spoon the mashed potatoes over the filling and spread evenly with the back of a spoon. Sprinkle the surface with shredded cheddar.
- Bake: Bake in a 375°F oven for about 20 minutes until bubbling around the edges. Finish under the broiler for a minute or two to brown the top—watch closely to avoid burning. Garnish with minced parsley and freshly ground black pepper before serving.
Pro Tip
For a rustic finish, smooth the potatoes with the back of a spoon and drag a fork across the surface to add texture that crisps nicely when broiled.
Make-Ahead Tips
The beef filling can be made 1–2 days ahead and refrigerated, or frozen for up to 2 months. Thaw frozen filling overnight in the refrigerator before using. To finish:
- Reheat the filling in a 12-inch oven-proof skillet, adding a splash of water or beef broth if it seems too thick.
- Top with mashed potatoes and cheese, then bake as directed.
More St. Patrick’s Day Recipes
- Cheesy Corned Beef Pull-Apart Sliders | Foodness Gracious
- Slow Cooker Corned Beef and Cabbage | Valerie’s Kitchen
- Reuben Soup | Barefeet in the Kitchen
- Guinness Corned Beef | Valerie’s Kitchen
- Classic Irish Soda Bread | Brown Eyed Baker
- Boozy Shamrock Shakes | The Blond Cook
- Browse more St. Patrick’s Day recipes from the original collection for additional ideas.
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Skillet Shepherd’s Pie
Ingredients
For the Mashed Potato Topping
- 2 pounds Yukon Gold potatoes
- ⅓ cup milk
- ¼ cup sour cream, light or regular
- 3 tablespoons butter, softened
- 1 teaspoon salt
- ½ cup finely shredded cheddar cheese
- 1 tablespoon minced fresh parsley
- fresh ground black pepper, to taste
For the Filling
- 2 tablespoons olive oil, divided
- 1 pound 90% lean ground beef
- 1 teaspoon salt, divided
- 1 teaspoon fresh ground black pepper, or to taste, divided
- 1 cup diced onion
- 1 carrot, peeled and diced
- 1 teaspoon minced garlic
- 2 tablespoons tomato paste
- 1 teaspoon dried rosemary
- ½ teaspoon dried thyme leaves
- 1 tablespoon Worcestershire sauce
- ½ cup low-sodium beef broth
- 2 teaspoons cornstarch
- 1 cup frozen corn
- 1 cup frozen peas
Instructions
Start the Mashed Potatoes
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Peel and quarter the potatoes. Place them in a pot, cover with cold water by about 1 inch, cover, and bring to a boil. Reduce heat and simmer until fork-tender, about 15–20 minutes.
Make the Filling
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Heat 1 tablespoon olive oil in a 12-inch oven-proof skillet over medium. Add the ground beef and season with ½ teaspoon salt and ½ teaspoon pepper. Cook until no longer pink, drain fat, and transfer beef to a plate.
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Add remaining olive oil to the skillet and sauté the onion and carrot until slightly softened, about 3 minutes. Add garlic and cook until fragrant, then stir in tomato paste. Return the beef to the skillet and season with rosemary, thyme, remaining salt and pepper, and Worcestershire sauce. Reduce heat to medium-low and simmer 2–3 minutes.
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Mix the beef broth with cornstarch, add to the skillet, and cook over medium until thickened, about 2 minutes. Stir in frozen peas and corn and simmer 2–3 minutes until heated through. Remove from heat and preheat oven to 375°F.
Finish the Mashed Potatoes
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Drain the potatoes and return them to the warm pot. Warm the milk, then mash the potatoes slightly with a hand mixer. Add the warmed milk, sour cream, softened butter, and salt and continue mashing until smooth.
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Spoon mashed potatoes over the filling, spread evenly, and sprinkle with cheese.
Bake
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Bake in the preheated 375°F oven for 20–23 minutes, until bubbling at the edges. Switch to broil and watch closely, broiling only until the top is golden brown.
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Remove from oven, garnish with minced parsley and black pepper, and let rest 5–10 minutes before serving.
Notes
Freezer Instructions
Prepare the beef filling, cool completely, and freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator, reheat in a 12-inch oven-proof skillet (thin with a little broth if needed), then top with mashed potatoes and bake as directed.
Nutrition
Nutrition information is an estimate calculated with generic ingredients and may vary; refer to your product labels for exact values.
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