This Easy Shepherd’s Pie is made in a cast iron skillet with a handful of easy to find ingredients. A family favorite that freezes well! This recipe developed in partnership with Pacific Foods.
Let’s talk about easy dinners. Because you know we ALL need them right now.
The holidays are here and that means a lot of adulting. Dinner doesn’t also need to be complicated.
This Easy Shepherd’s Pie is perfect for busy weeknights and weekends. Made with easy to find ingredients and in just a few steps.
Did I mention that this Skillet Shepherd’s Pie also freezes well and reheats great?
WHAT IS SHEPHERDS PIE?
Shepherd’s Pie or “Cottage Pie” is a comfort food dish traditionally made from ground lamb, cooked with peas and carrots in a simple brown gravy and topped with creamy or whipped mashed potatoes before being baked.
HOW DO YOU MAKE SHEPHERDS PIE?
Begin by making mashed potatoes. Next, you sauté ground meat with vegetables and create a simple gravy. Once the gravy has reduced, you transfer to a casserole dish and top with the mashed potatoes before popping it into the oven.
For this recipe, we are eliminating the third cooking vessel and using a Cast Iron Skillet to both sauté the meat, veggie and gravy mixture as well as bake in the oven. One less thing to clean up!
My husband LOVES Shepherd’s Pie. I started making this skillet version a few years ago to save having to clean up an additional casserole dish.
When Pacific Foods launched its Organic Beef Bone Broth and sent me some to play around with, one of the first dishes that came to mind was this Easy Shepherd’s Pie.
I knew that the flavor of the Pacific Foods Organic Beef Bone Broth would be perfect reduced and add so much to the simple gravy that really makes this dish shine!
I included some modifications (that I’ve tested over the years) at the end of the recipe to tweak this recipe to be Paleo, Whole30 compliant and Low Carb / Keto so scroll down if that fits you.
I know you are going to love this comfort food classic remade with whole food ingredients and can’t wait to hear from you after you try it!
Did you make this recipe? Please give it a star rating below!
This Easy Shepherd's Pie is made in a cast iron skillet with a handful of easy to find ingredients. A family favorite that freezes well!
- 2 pounds Yukon Gold potatoes peeled, cut into evenly sized pieces
- 4 T butter or GHEE
- 2 T unsweetened non-dairy milk
- 2 tsp kosher salt
- 1/4 tsp ground white pepper optional
- 2 T butter or GHEE
- 2 cups chopped yellow onion
- 2 large carrots peeles and diced
- pinch kosher salt
- pinch freshly ground black pepper
- 2 pounds ground beef
- 2 tsp kosher salt
- 1 tsp ground black pepper
- 8 sprigs fresh thyme (leaves only)
- 1/2 cup Pacific Foods Organic Beef Bone Broth
- 1 tsp gluten free Worcestershire Sauce
- 1/2 cup frozen peas
Peel potaotes and cut into evenly sized cubes (about 2" x 2" each). Place in a pot, add 1 T kosher salt and cover with cold water by at least 2".
Bring to a boil, cover, immediately reduce heat to a simmer and cook for 18 to 20 minutes or until potatoes are fork tender.
(begin cooking meat and vegetable mixture below while potatoes are boiling)
Immediately drain potatoes and use a large fork or potato masher to mash with 4T butter, 2T non-dairy milk, salt and white pepper. Set aside.
Preheat oven to 425.
Heat a large (12") cast iron skillet over medium heat.
Once hot, add 2T butter and chopped onion and carrot along with a pinch of kosher salt and black pepper.
Sauté for 8 to 10 minutes until vegetables have softened and onions are beginning to be translucent.
Add ground beef, kosher salt, black pepper and fresh thyme leaves. Sauté for 6 to 8 minutes, stirring frequently, until most of pink is gone.
Add Pacific Foods Organic Beef Bone Broth and gluten free Worcestershire sauce.
Bring to a boil. Once boiling, reduce heat to a simmer and add frozen peas.
Simmer for 12 to 15 minutes or until most of the liquid has cooked off (you want a very thin layer left - maybe 1/2").
Add mashed potatoes to the top of meat mixture using a spatula to smooth out. Use a fork to add some peaks OR if you are feeling adventurous or have more time, use a piping bag to pipe the potatoes on top.
Using spatulas, carefully place skillet (uncovered) on center rack of oven.
Bake for 25 to 30 minutes or until top has browned.
Turn oven to broil and broil for last 5 minutes for an extra brown and crispy crust. Enjoy!!
Paleo / Whole30:
- Use GHEE in place of butter for the mashed potatoes. Use GHEE or olive oil to replace the butter for cooking the meat and vegetables.
- Omit the peas if doing a Whole30. Replace with chopped green beans, broccoli or Brussels sprouts.
- Use compliant unsweetened, non-dairy milk of choice.
- SKIP the gluten free Worcestershire Sauce (it contains tamari and natural sweetener). I suggest adding some finely chopped mushrooms to add some additional Umami flavor!
Low Carb / Keto:
- Omit the peas. Replace with chopped broccoli or Brussels sprouts.
- Reduce chopped onion to 1 cup.
- Reduce carrot to 1 large carrot.
- Substitute steamed cauliflower florets for Yukon gold potatoes.
DISCLOSURE: This post is part of a series of posts sponsored by Pacific Foods. Pacific Foods has compensated me for my time to develop this recipe as their 2018 Brand Ambassador for Broths. Thank you for supporting the brands that make EverydayMaven possible. All opinions are my own.