The Kitchn: Skillet version of shepherd's pie cooks up quick
4. Brown the beef in the same skillet you'll serve from. This is key to the ease of this recipe. Use a large oven-safe skillet to brown the beef for the pie -- cast iron is best, if you've got it. Once the beef is brown, you'll add your frozen vegetables and a few other ingredients to make a quick gravy, which is the base of the pie.
Baking and serving shepherd's pie
Once the filling is mixed up and the potatoes are mashed, you'll just need to top the beef with the potatoes and bake until they're browned and the filling is bubbling, about 30 minutes. Be sure to let the finished shepherd's pie cool for about 10 minutes before serving, which lets the gravy thicken a little more so it's easier to scoop.
Shepherd's Pie
Serves 6 to 8
Prep time: 25 minutes; cooking time: 45 minutes
For the potato layer:
3 pounds russet potatoes (4 to 5 large), peeled and diced
2 teaspoons kosher salt, divided
1/2 cup whole or 2 percent milk
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