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Shepherd’s Pie

Old Fashioned Skillet Shepherd's Pie

A comforting, hearty skillet meal featuring savory ground beef and vegetables baked underneath a golden, fluffy blanket of mashed potatoes. Pull up a chair and enjoy this classic.
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Ingredients
  

  • 1 tablespoon olive oil
  • 1¼ pound lean ground beef
  • ½ teaspoon salt or to taste
  • ½ teaspoon pepper or to taste
  • 1 large onion chopped
  • 1 clove garlic minced
  • ½ teaspoon red pepper flakes
  • 2 tablespoon Worcestershire sauce
  • 1.9 ounce onion soup mix like Knorr, 55g pkg
  • 1 cup low sodium beef broth
  • 2 cups frozen mixed veggies peas, carrots, green beans, and corn
  • 6 large russet potatoes peeled and cut into cubes
  • 4 tablespoon butter softened
  • ½ cup milk
  • ¼ cup Parmesan cheese
  • ½ teaspoon white pepper or to taste
  • 1 tablespoon fresh parsley for garnish

Instructions
 

  • Boil the peeled, cubed potatoes in salted water for about 15 minutes, or until fork tender.
  • Heat the olive oil in a 12-inch cast iron skillet over medium heat. Add the ground beef, salt, and pepper, browning for about 5 minutes until no longer pink.
  • Stir the chopped onion and minced garlic into the skillet, cooking for 3 minutes until softened.
  • Add the red pepper flakes, Worcestershire sauce, onion soup mix, and beef broth, stirring well. Mix in the frozen vegetables, simmer for a couple of minutes, and set the skillet aside.
  • Preheat the oven to 350°F. Drain the cooked potatoes and mash them in a large bowl with the butter, milk, Parmesan cheese, and white pepper until smooth.
  • Spoon the mashed potatoes evenly over the meat mixture in the skillet. Use a fork to rough up the top so it browns beautifully in the oven.
  • Place the skillet on a baking sheet and bake for 40 minutes until the potato peaks are golden brown. Garnish with parsley before serving.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Make-Ahead: You can use leftover mashed potatoes to save time. Just warm them slightly before spreading.
Broiling: For an extra crispy top, broil the pie for the final 1-2 minutes, watching closely so it doesn't burn.