The Kitchn: Skillet version of shepherd's pie cooks up quick
You likely know shepherd's pie as a homey, comforting casserole -- one that combines a flavorful stew of ground beef, peas, carrots (and sometimes corn) with mountains of creamy mashed potatoes. This skillet version has all those classic components, but takes less than an hour to make and skips the fresh vegetables (and the prep that comes with them) in favor of the frozen kind -- letting you focus your efforts on the creamy potatoes.
This shepherd's pie is a complete meal in a single skillet, and just the kind of dinner you want to tuck into as the weather cools. Plus, it's so easy you can make it on a weeknight.
Everything you love about shepherd's pie -- but way easier
Shepherd's pie and its brethren really got their start as a way to use up stewed or roasted meat and leftover vegetables, but it has since come to represent a comforting Sunday night dinner. It's a shame, really, that we don't eat shepherd's pie more regularly, because a chilly Tuesday night is actually when we need this cozy dish the most.
Here, we've figured out how to simplify the recipe without sacrificing the deliciousness of everyone's favorite part: the potatoes.
4 key steps for easy shepherd's pie
1. Buy some shortcuts. I actually find chopping to be quite therapeutic, but when it comes to shepherd's pie, peeling and chopping carrots is the last thing I want to spend my time on. Instead, opt for a bag of mixed vegetables from the freezer.
2. Focus your efforts on the potatoes. You can totally make shepherd's pie with store-bought mashed potatoes -- and you should if you're in an especially big hurry. But in the time it takes to make the beef filling, you can chop four large russets and cook them until tender. The resulting mashed potatoes will have more flavor and a better texture than store-bought mashed potatoes.
3. Add a yolk to the potatoes for texture and structure. Another benefit to making the mashed potatoes from scratch: You can stir in an egg yolk. Just one yolk makes the mash ultra-creamy, and also helps the potatoes form a crispy crust in the oven.
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