One Skillet Shepherd's Pie

Flavorful ground beef and mixed vegetables combined in a creamy sauce and wait, there's more. It's all topped with a pillowy whipped potato halo that has gnarly, toasty nooks and crannies and golden brown bits of cheese to crown it all off.
Wait, there's more. Did I mention this is all made in one skillet?

This absolutely fabulous shepherd's pie (actually cottage pie,  but we'll get into that in a minute) comes together so quickly with a few shortcuts that are perfect for weeknight cooking. Your family will love to gather around this comforting, nourishing skillet of goodness.

OUT OF THE OVEN & GOLDEN

Let's first dive into the difference between shepherd's pie and cottage pie. What we commonly call shepherd's pie is made with lamb. If you're not having lamb in your pie, then you're probably eating cottage pie, which is made with beef.

SIMPLE, HUMBLE INGREDIENTS

We don't tend to use a lot of lamb in this country, and while I absolutely love lamb and mutton , I do need to make it a point to use it more frequently.  Lamb is far more prevalent on the plate in other countries.

A PACKAGE OF MIXED, FROZEN VEGETABLES HELPS IN THIS SPEEDY PREPARATION

I use the package of frozen mixed vegetables to make this super easy for weeknight cooking, but if you have a mind to, you can chop some carrots and green beans and add in peas.

READY FOR THE OVEN WITH ITS MASHED POTATO TOPPER

I've also used refrigerated, packaged mashed potatoes again for the sake of weeknight cooking, but you can certainly use homemade mashed potatoes, especially if you happen to have them left over from a previous meal..

Making everything in one skillet makes for easy cleanup and actually placing this on the table in a rustic iron skillet is quite a pretty presentation for this humble dish that has been around since the 1700s.  Try it and you'll find out why it's lasted the test of time.

This Calphalon knife set is a quality, budget friendly set that I use daily.

My Lodge cast iron skillet is the perfect skillet for this one dish meal. 

Don't forget a good, wooden cutting board.  Every kitchen needs at least one.
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One Skillet Easy Shepherd's Pie
Serves 4-6


1 pound lean ground beef
1/2 yellow onion, diced
1 stalk celery diced
1 tablespoon olive oil
1 10 ounce package frozen mixed vegetables (Like BirdsEye Steam Fresh green beans, carrots & peas)
1 24 ounce package refrigerated mashed potatoes, like Bob Evans (or any mashed potatoes you want to use)
4 ounces goat cheese or cream cheese (softened)
1 teaspoon sea salt
1 teaspoon Aleppo chili flake (like The Spice Way), optional or any chili flake you prefer
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1/4 cup shredded cheese like parmesan or cheddar  to sprinkle over top (optional)


Preheat oven to 350 degrees.


In a 10 inch oven proof skillet (like my Lodge iron skillet), add the ground beef and salt and saute over medium heat until nearly cooked through, about 5 minutes.  

Remove meat to a bowl and add olive oil to skillet.

Add in the onions & celery and saute a couple minutes until the onion becomes translucent.  

Add in the chili flake, oregano,  garlic powder and black pepper

Add in the goat cheese if using and allow it to begin melting down.

Add the ground beef back in.

Add in the package of vegetables and stir everything well to combine.  Taste for seasoning and add additional salt or pepper if you feel it needs it.

Spoon the mashed potatoes over the top, and if desired, use a fork to lightly grate the top, which will allow more browned bits and crispy knobs.

Sprinkle cheese over the top if using.

Placed in the preheated oven for 20 to 25 minutes until the mashed potatoes are warmed through.

Crank up the oven to broil and allow the cheese and potato topping to turn golden brown.  This will only take 2-3 minutes, so watch closely.

Let cool slightly before serving.