No Bake Easy Shepherd’s Pie Recipe in a Skillet

No Bake Shepherd's in small cast iron pan

No Bake Easy Shepherd’s Pie Recipe in a Skillet

This easy shepherd’s pie recipe is a no-bake skillet version made with ground beef, colorful vegetables, and creamy, cheesy mashed potatoes on top. Everything cooks on the stovetop in about 30 minutes, making it perfect for busy weeknights. It is rich, comforting, and family friendly, and it can be made ahead or frozen for stress free hosting.

Course Dinner

Cuisine American

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 524

Author Gina Dickson

Ingredients

Filling

2 tablespoons olive oil
1 cup yellow onion chopped into dime size pieces
3 cloves garlic minced
1 1/2 pounds lean ground beef I use 90/100
2 tablespoons all-purpose flour
2 tablespoons tomato paste
2 teaspoons parsley dried
1 teaspoon thyme dried
1 teaspoon rosemary dried and chopped finely
½ teaspoon salt
½ teaspoon black pepper
2 tablespoons Worcestershire sauce
2 tablespoons steak sauce A-1 or other store brand
1 cup beef broth
12 oz peas and carrots frozen bag
1 cup corn yellow corn, frozen

Mashed Potatoes

2 lbs russet potatoes
6 tablespoons butter only use real butter for best flavor
1/2 cup half & half
1/2 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon ground black pepper
1 cups sharp cheddar cheese save 1/2 cup for topping

Instructions

Filling

In a large cast iron skillet, add the olive oil. Heat the oil over medium-high. When the oil is hot, toss in your onions and cook unit they are slightly wilted.
2 tablespoons olive oil, 1 cup yellow onion
Next, add the fresh minced garlic. Stir and cook for 1 minute. *Note: We didn't add the garlic initially because onions take longer to cook, and the garlic would get to brown.
3 cloves garlic
Add ground beef, and break apart the meat while stirring. Cook until the pink is gone in the ground beef.
1 1/2 pounds lean ground beef
Add tomato paste and flour. Stir until all the ingredients are combined and create a thick paste.
2 tablespoons tomato paste, 2 tablespoons all-purpose flour
Add Worcestershire sauce, steak sauce, parsley, rosemary, thyme, salt, and pepper. Stir and allow to cook on medium-low heat for 5 minutes. Be sure to stir a few times during the cooking process, so the meat does not stick. If it does, turn your heat down a bit.
2 teaspoons parsley, 1 teaspoon thyme, 1 teaspoon rosemary, ½ teaspoon salt, ½ teaspoon black pepper, 2 tablespoons Worcestershire sauce, 2 tablespoons steak sauce
Stir in beef broth.
1 cup beef broth
Add frozen peas & carrots and frozen corn. Stir and then reduce the heat to medium-low. Cover and allow to simmer for 10 15 minutes so the veggies can cook.
12 oz peas and carrots, 1 cup corn
Then, turn the temperature to warm so the filling will remain warm until you are ready to top with mashed potatoes.

Mashed Potatoes

Bring a large pot of water to a rolling boil over high heat.
While the water comes to a boil, peel and slice potatoes into 1 1/2-inch thick chunks. Place the potatoes in a bowl of cold water for five minutes. This breaks down the starch so the cooked potatoes will not be gummy or gluey.
2 lbs russet potatoes
Place drained potato pieces in a large pot of boiling water. The water should be an inch or so above the potatoes. Bring the pot back to boiling again, then reduce the heat to medium-high and simmer the potatoes until they are fork-tender. (stick a fork easily into a potato) Cooking time should take about 15-20 minutes. Be sure to check tenderness often towards the 15-minute mark. You don't want your potatoes to break apart.
Drain the potatoes and shake the colander to remove all the liquid. Place your potatoes in a stand mixer bowl.
6 tablespoons butter, 1/2 cup half & half, 1/2 teaspoon garlic powder, 1 teaspoon salt, 1/2 teaspoon ground black pepper, 1 cups sharp cheddar cheese
Add butter, garlic powder, salt, pepper, and half and half.
Turn the mixer on medium-low. Whip just until they are all mashed slighlty smooth. Don't over mix, the could get gummy.

Assembling the No-Bake Shepherd's Pie

Remove your cast iron skillet with veggies and beef mixture from the heat.
Top the meat and vegetable mixture with the warm mashed potatoes.
Sprinkle the remaining shredded cheddar cheese over the top. Sprinkle on chopped green onion or fresh chopped parsley.
Serve warm, and enjoy!

Notes

Storage and Reheating

Room Temperature: Let the shepherd’s pie rest for about 10 to 15 minutes before serving so it can set, then refrigerate or freeze leftovers within 2 hours.
Fridge: Store leftovers in an airtight container or cover the skillet and refrigerate for 3 to 4 days. You can also assemble it a day ahead, chill, then reheat when you are ready to serve.
Freezer: Cool this freezer friendly shepherd’s pie completely, then pack into freezer safe containers, label, and freeze for up to 3 months. Freezing in individual portions makes quick lunches and single servings easy.
Reheat: Reheat larger portions in an oven-safe dish at 350°F, covered, until hot in the center, usually about 20 minutes depending on the portion size. For single servings, warm gently in the microwave in 30-second bursts, and if frozen, thaw overnight in the fridge first for the best texture.

Nutrition