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Skillet Shepherd’s Pie with Ground Beef
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Large Oven-Safe Skillet
  • Medium Pot
  • Potato Masher

Ingredients
  

  • 1 pound ground beef
  • 1 medium onion, diced
  • 2 carrots, peeled and diced
  • 2 cloves garlic, minced
  • 1 cup frozen peas
  • 2 tablespoons tomato paste
  • 1 cup beef broth
  • 1 tablespoon Worcestershire sauce
  • 4 medium potatoes, peeled and cubed
  • 4 tablespoons butter, divided
  • 1/2 cup milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions
 

  • Place the potatoes in a medium pot and cover with water. Bring to a boil and cook until tender, about 12 minutes. Drain, then mash with 2 tablespoons butter, the milk, salt, and pepper until smooth. Set aside.
  • Heat the remaining 2 tablespoons butter in a large oven-safe skillet over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks.
  • Stir in the onion, carrots, and garlic. Cook for 5 minutes until the vegetables begin to soften.
  • Add the tomato paste, beef broth, Worcestershire sauce, and frozen peas. Simmer for 8 minutes until the mixture thickens slightly and the peas are heated through.
  • Remove the skillet from the heat. Spread the mashed potatoes evenly over the beef mixture, smoothing the top with the back of a spoon.
  • Place the skillet under the broiler for 3 to 4 minutes until the potato topping turns lightly golden. Watch closely to avoid burning.

Notes

For a thicker topping, let the mashed potatoes cool for a few minutes before spreading so they hold their shape better under the broiler. Leftovers reheat well in a 350°F oven with a splash of broth stirred into the beef layer to keep it moist. If you prefer a milder flavor, reduce the Worcestershire sauce to 1 teaspoon and add an extra pinch of salt at the end.
Course: Main Course
Cuisine: American
Equipment: Large Oven-Safe Skillet, Medium Pot, Potato Masher