Classic Ground Beef Shepherd’s Pie in a Skillet

Classic Shepherd’s Pie with Ground Beef

Ground beef, peas, and corn simmer in a thick gravy beneath rustic spoonfuls of mashed potatoes and melted cheddar. The pie bakes and goes to the table in a cast-iron skillet. For a filling that scoops rather than runs, thicken the gravy before adding the potatoes—the short bake won’t reduce a watery sauce.

This version uses the common US name shepherd’s pie. When distinguishing it from lamb shepherd’s pie, a beef version is traditionally called cottage pie.

Ingredients

• 2 1/2 pounds russet potatoes, peeled and cut into chunks (1,150g)
• 4 tablespoons unsalted butter (55g)
• 1/2 cup milk, warmed (120g)
• About 1 1/2 teaspoons kosher salt, divided, or to taste
• 1/2 teaspoon black pepper, or to taste
• 1 tablespoon neutral cooking oil, as needed
• 1 1/2 pounds ground beef, preferably 85–90% lean (680g)
• 1 medium yellow onion, finely diced (150g)
• 2 tablespoons all-purpose flour (15g)
• 1 tablespoon tomato paste (15g)
• 1 cup beef broth (240g)
• 1 tablespoon Worcestershire sauce
• 1 cup frozen peas (145g)
• 1 cup frozen corn kernels (165g)
• 1 1/2 cups shredded cheddar cheese (170g)
• 1 tablespoon chopped fresh parsley

How to Make Shepherd’s Pie in a Skillet

1. Boil the potatoes: Preheat the oven to 375°F (190°C). Put the potatoes in a large pot, cover with cold water, and season with some of the measured salt. Bring to a boil, then simmer for 15–20 minutes, until fork-tender. Drain thoroughly and return to the warm pot over low heat briefly, until excess moisture steams off.
2. Mash the potatoes: Mash with the butter, warm milk, and some of the remaining salt and pepper. Stop when creamy but thick enough to hold soft mounds; overworking the potatoes can make them gummy. Keep warm while preparing the filling.
3. Brown the beef and onion: Set a 12-inch oven-safe cast-iron skillet over medium-high heat. Add the oil only if the skillet is dry. Cook the beef, breaking it into small crumbles, then add the onion and cook until softened, about 8–10 minutes total. The beef should be browned throughout and reach 160°F (70°C). Drain excess fat.
4. Thicken the filling: Reduce the heat to medium. Stir in the flour and tomato paste and cook briefly, stirring, until they coat the beef. Gradually stir in the broth and Worcestershire sauce. Add the peas and corn without any extra liquid, then simmer for 6–8 minutes. Season with the remaining salt and pepper. The gravy should cling to the meat and vegetables, with no watery liquid pooling in the skillet.
5. Add the topping: While the filling and potatoes are hot, gently spoon the mash over the beef in irregular mounds. Join some of the mounds without smoothing the surface flat, then scatter the cheddar over the potatoes.
6. Bake: Bake uncovered for 15–20 minutes, checking at 15 minutes. The filling should bubble at the edges, the potatoes should be hot, and the cheddar should be melted and glossy. Keep the potato surface mostly pale; if you want more color, broil only briefly and watch closely.
7. Rest and serve: Let the skillet stand for about 10 minutes so the filling settles. Sprinkle with parsley and scoop portions from the skillet, revealing the beef, peas, and corn beneath the topping. Use care with the hot handle.

Skillet and Bake-Time Notes

Use a 12-inch oven-safe skillet deep enough to hold both the filling and potatoes. If your skillet cannot go in the oven, transfer the hot filling to a similarly sized baking dish before adding the topping.

The 15–20-minute bake is for hot filling and hot potatoes. A chilled assembled pie or a deeper dish will need longer. Look for bubbling edges and a hot topping rather than relying on the clock alone.

Serving and Storage

Serve from the skillet on its own or with a green salad or green beans. Refrigerate leftovers in an airtight container for up to 4 days. Reheat individual portions in the microwave until hot throughout, or warm larger portions covered in the oven.

The beef filling can be made 2–3 days ahead and refrigerated. Prepare or rewarm the potatoes before assembling. An assembled pie can also be frozen in a covered, freezer-safe dish for up to 2 months. Thaw overnight in the refrigerator before reheating until hot throughout; the topping’s texture and the time needed to heat the pie may vary.

For another baked ground beef dinner, try Taco Casserole with Ground Beef. For a quicker option, see Korean Ground Beef Rice Bowls.

Nutrition

Approximate nutrition per serving, based on 6 servings: 700 calories, 35g protein, 38g fat, and 49g carbohydrates. Approximate nutrition per 100g: 150 calories, 8g protein, 8g fat, and 11g carbohydrates. Values vary with the ingredients used and the final cooked weight.