Skillet Shepherd’s Pie (No Bake Shepherd’s Pie)

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The perfect comfort food for your family: Classic Skillet Shepherd’s Pie (or Cottage Pie) made with ground beef or lamb, topped with a creamy mashed potato crust. This hearty and delicious dish features a flavorful meat filling, all cooked on the stovetop without needing to bake.
Classic comfort food especially for a busy weeknight meal. Traditional shepherd’s pie is one part casserole, one part one-pot meal, and one part meat pie with no sour cream! This recipe for no bake shepherd’s pie is the perfect comfort food for any chilly day, or of course for St. Patrick’s day.

Shepherd’s Pie vs Cottage Pie

Traditionally, Shepherd’s pie is always made with ground lamb (sheep-herder = shepherd), so a meat pie made with ground beef (like mine!) is actually a Cottage Pie, but here in the States we know them generically as Shepherd’s pie.

There are also variations on the spellings of Shepherd — Shepards and Sheppard’s pie are a couple; I am not here to debate which is right or wrong — just to provide you with an award winning ground beef pie recipe!

Just wanted to make that clear from the get go! 

The Best Skillet Shepherd’s Pie

While we tend to think of and eat Shepherd’s pie around St. Patrick’s day, this is a staple dish in the UK all year long, so think beyond March 17th.

I like my meat pies, casseroles to be thick and hearty, not soupy, the flavors develop in this cast iron skillet shepherd’s pie while simmering on the stovetop, then cooking in the oven. It’s rich, thick, and loaded with flavor!

Simple Meat Pie Ingredients

Ingredients, directions and nutritional information in the printable recipe card at the end of the post.

• YELLOW ONION | You could also use a sweet or white onion too!
• LEAN GROUND BEEF | I use a local ranch, grass fed beef, use your favorite blend, mine was 80/20. Also try ground lamb, chicken or turkey, an type of meat will work
• DRIED HERBS | parsley, rosemary and thyme
• WORCESTERSHIRE SAUCE | gives ALL-THE-FLAVOR! Make sure gluten-free if staying GF.GARLIC | more punch of flavor
• TOMATO PASTE & AP FLOUR | the paste adds depth and richness while thickening, along with the flour
• BEEF BROTH | Use a good quality broth here, it finishes the intense flavors, try my homemade beef bone broth
• PEAS & CARROTS | I could not find frozen mixed vegetables, so I chopped some carrots and tossed them in with the onions, used fresh peas and tossed those in at the end.
• FROZEN CORN | use fresh if you have it and canned corn may be used in a pinch! 

MASHED POTATO INGREDIENTS

• RUSSET POTATOES | You can use other potatoes, Yukon gold, but they are creamier and could be runnier as a topping.
• BUTTER | Yes, the real deal, but just a few tablespoons of butter does the trick
• HALF & HALF | If you don’t have, you can use whole milk or other milk.
• GARLIC POWDER | Flavor enhancer!
• PARMESAN CHEESE | More flavor!
• IRISH SHARP CHEDDAR | This is optional, adds a bit of a twice baked potato taste to the topping.

Easy Shepherd’s Pie Recipe

It might seem daunting with all of those ingredients, but it’s really no different than many casseroles or even making your hamburgers; prep your ingredients ahead and it will go so quickly.

Add olive oil to a large skillet, over medium-high heat getting it nice and hot. Saute onions and carrots (if using fresh, wait if using frozen). Stir around for about 5 minutes until caramelized.

Add ground beef (or lamb or other ground meat) and brown (a little red showing is fine), reduce to medium heat.

Pour in Worcestershire sauce and chopped garlic, sauce for 1 minute or so until fragrant.

Add parsley, rosemary, thyme, salt and black pepper. Stir to combine, cooking for 6-8 minutes until the meat is browned.

Stir in tomato paste and flour, until thick and ingredients incorporated.

Add beef broth and stir. Taste and add salt and black pepper to taste.

Toss in peas (frozen or fresh) and frozen corn, stir to combine, increase heat and bring to simmer, reduce heat, simmering for 5 minutes, uncovered, stirring occasionally.

Set aside, smoothing into an even layer or transfer beef mixture to 10″ cast iron skillet (<– my favorite) or 9×9 casserole dish and allow to cool slightly while you make the mashed potatoes.

Mashed Potato Topping

These fresh garlic and cheese mashed potatoes do not take long, especially if you have your sous chef (i.e. your child or husband) peel and cube the potatoes for you while prepping the meat portion of the pie.

Place potatoes in large pot and cover with water (about an inch above potatoes). Bring water to boil, simmering until they are fork tender, falling apart a bit when you stick a fork in one. About 10-15 minutes sea level, 15-20 at altitude.

Drain potatoes and return to the hot pot, let the potatoes rest for a minute to evaporate any remaining liquid. Then add butter, spices and half and half. 

Get the potato masher out and mash until smooth, careful not to over-mix the potatoes will get gummy.

Stir in parmesan cheese, allow potatoes to cool for 5-10 minutes this will prevent them sinking into the meat mixture. 

Top shepherd’s pie with mashed potatoes, evenly over meat layer in the cast iron pan and if desired sprinkle with a little Irish Cheddar Cheese.

As long as you have made the mixture and the mashed potatoes are warm, you can now assemble the mashed potatoes on top of the meat mixture, sprinkle with cheese if desired, cover, and cook until everything is heated through! Bypassing the oven altogether!

Read on for instructions if you have made it ahead or desire to have a crispy potato topping.

Oven Baked Skillet Shepherd’s Pie

Bake in 400°F/204°C oven (uncovered) for 25-30 minutes until bubbly and golden. Allow to sit for 10-15 minutes before serving. 

Gluten-Free Shepherd’s Pie

I love giving tips on how to convert recipes to gluten-free, this Cottage pie recipe is super easy to convert:

• Make sure the Worcestershire sauce is gluten free, I know for a fact that Lee & Perrins is indeed gluten free.
• Replace the flour (or omit all together) with a good Gluten Free All Purpose Flour.
• Check labels on mashed potatoes and pre-shredded cheeses if you are using store bought!

Are you ready for this golden, savory and delicious Cast Iron Skillet Shepherd’s pie? Grab a big ol’ spoon and dig in!

Frequently Asked Questions

What do you serve with Shepherd’s Pie?

This savory meat pie is hearty enough to stand on it’s own, however; you might consider the following for a delicious St. Patrick’s (or any day) meal!

• Traditional Irish Soda Bread or this Irish Brown Bread is perfect to help sop up any of those delicious juices on your plate. Or even Beer Bread or Cheddar Beer Popovers.
• A lovely winter salad would be nice for a larger meal, try this Maple Pecan Salad, or deconstruct this Wild Rice Harvest Salad for a bright complimentary salad.
• And dessert might be a must; maybe Guinness Chocolate Cake or these Milk Stout Fudge Brownies?
• Wash it down with an Irish Mule, Maple Whisky Sour or a simple stout!
• Finish with this classic Irish Coffee!

More Irish Recipes

Fill out your Irish meal menu with these delicious recipes.

• Best Baked Corned Beef and Cabbage Recipe
• Bangers and Mash with Milk Stout Gravy {Sausage and Mashed Potatoes}
• Lucky Charms Bars – for a wee bit o’whimsy
• 51+ Traditional St. Patrick’s Day Food Ideas

I sure hope you enjoyed this recipe for traditional shepherd’s pie, if you did, pop down and leave a rating and a comment and be sure to pin.

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The Best Skillet Shepherd’s Pie

Author: Kathleen Pope

4.80 from 10 votes

The ultimate family comfort food: Traditional Skillet Shepherd’s Pie – aka Cottage Pie made with ground beef (or lamb!). A hearty, delicious filling with a flavorful meat mixture under fluffy layer of mashed potatoes. Plus gluten free options.

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Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Main Dish

Cuisine American, British, Irish

Servings 6 -8 servings

Calories 476 kcal

Equipment

• ▢
  Wusthof Santoku knife 5 inch; Black
• ▢
  Olive Wooden Spoon set from Italy
• ▢
  Lodge Cast Iron Pan with Lid

Ingredients

 

US CustomaryMetric

 

1x2x3x

• ▢ 2 tablespoons olive oil
• ▢ 1 cup yellow onion, chopped (about 1 small or medium)
• ▢ 1- 1 ½ lbs ground beef, I used 80/20 beef, use ground lamb, turkey or chicken
• ▢ 2 teaspoons dried parsley
• ▢ 1 teaspoon dried thyme
• ▢ 1 teaspoon dried rosemary
• ▢ ½ teaspoon kosher salt
• ▢ ½ teaspoon ground pepper
• ▢ 1-1 ½ tablespoons Worcestershire sauce, make sure GF if making GF
• ▢ 2 garlic cloves, minced
• ▢ 2 tablespoons all-purpose flour , | sub with Gluten free AP Flour
• ▢ 2 tablespoons tomato paste
• ▢ 1 cup beef broth
• ▢ 1 cup peas, fresh or frozen
• ▢ 1 cup carrots, finely chopped (may be replaced with frozen peas and carrots)
• ▢ ½ cup corn, frozen, fresh or canned

Mashed Potatoes

• ▢ 1 ½ – 2 lbs russet potatoes, peeled, cut into 1 inch cubes
• ▢ 6-8 tablespoons butter, salted or unsalted
• ▢ ⅓ cup half & half
• ▢ 1 teaspoon garlic powder
• ▢ ½- 1 teaspoon kosher salt
• ▢ ¼ teaspoon ground black pepper
• ▢ ¼ cup parmesan cheese, grated
• ▢ Garnish with Sharp white cheddar cheese on top, optional, try Irish Cheddar!

Instructions

 

• Add oil to a large skillet (use your cast iron skillet you will bake in or another), over medium-high heat getting it nice and hot. Saute onions and carrots (if using fresh, wait if using frozen). Stir around for about 5 minutes until caramelized.
• Add ground beef (or lamb or other ground meat) and brown (a little red showing is fine).
• Pour in Worcestershire sauce and chopped garlic, sauce for 1 minute or so until fragrant.
  Add parsley, rosemary, thyme, salt and pepper. Stir to combine, cooking for 6-8 minutes until the meat is browned.
• Stir in tomato paste and flour, until thick and ingredients incorporated.
  Add beef broth and stir.
• Toss in peas (frozen or fresh) and frozen corn, stir to combine, increase heat and bring to a simmer, reduce heat, simmering for 5 minutes, uncovered, stirring occasionally. Set aside, or transfer to 10" cast iron skillet or 9×9 square casserole, make the mashed potatoes.

Mashed Potatoes (make ahead or at the same time)

• Place diced potatoes in a large pot and cover with water (about an inch above the potatoes). Bring water to boil, simmering until they are fork tender, falling apart a bit when you stick a fork in one. About 10-15 minutes at sea level, 15-20 at altitude.
• Drain potatoes and return to the hot pot, let the potatoes rest for a minute to evaporate any remaining liquid. Then add butter, spices and half and half. Get the masher out and mash until smooth, careful not to over-mix the potatoes will get gummy.
• Stir in parmesan cheese, allow potatoes to cool for 5-10 minutes to prevent them from sinking into the meat mixture.
• Spread potatoes evenly over meat layer and if desired sprinkle with a little Irish Cheddar Cheese, cover with lid, heat on low until potatoes and mixture are heated through and cheese is melted.

✱ Kathleen’s Tips

Make-Ahead or Oven Version

Preheat oven 400°F/204°C.

Prepare through step 5 of the casserole, make mashed potatoes, then place beef mixture in an oven-safe skillet or casserole dish, top with mashed potatoes, sprinkle with cheese and bake uncovered in preheated oven for 25-30 minutes until bubbly and golden. Allow to sit for 10-15 minutes before serving.

From Frozen: To reheat, thaw in the refrigerator overnight or allow to sit on the counter for 30 minutes, then bake as directed, you might need to bake a few minutes longer.

• MEAT SUBSTITUTIONS | Ground beef is actually for a Cottage Pie, ground lamb is Shepherd’s pie, you can also make a Chicken Shepherd’s pie by using ground chicken or even turkey.
• VEGGIE SUBSTITUTIONS | Traditionally, you can make this with frozen peas and carrots, but I prefer fresh instead, replace cup for cup with frozen veggies.
• CHANGE THE BROTH | If you are not a beef lover, and are planning on making this shepherd’s pie with chicken or turkey, replace beef broth with chicken or even veggie broth.
• MASHED POTATOES | Use leftover mashed potatoes, store-bought potatoes for a shortcut, time saver.

GLUTEN-FREE SHEPHERD’S PIE

• Make sure your Worcestershire sauce is gluten-free, I know for a fact that Lee & Perrins is indeed gluten-free.
• Replace the flour (or omit altogether) with a good Gluten Free All Purpose Flour.
• Check labels on mashed potatoes if you are using store-bought, pre-grated or shredded cheese as they sometimes contain gluten.

STORAGE | Cool completely then store in the fridge in an airtight container for up to 5 days.

Freeze well wrapped, up to 3 months, see above for reheating instructions. If no oven, thaw completely overnight in the fridge, place on the stovetop over low heat, covered for about 30 minutes, then uncover for the last 10 minutes or so of heating. 

Nutrition

Serving: 1 serving Calories: 476 kcal Carbohydrates: 38 g Protein: 22 g Fat: 27 g Saturated Fat: 13 g Polyunsaturated Fat: 2 g Monounsaturated Fat: 11 g Trans Fat: 1 g Cholesterol: 87 mg Sodium: 1263 mg Potassium: 1082 mg Fiber: 4 g Sugar: 6 g Vitamin A: 4135 IU Vitamin C: 15 mg Calcium: 122 mg Iron: 4 mg

Nutrition Disclaimer

The Fresh Cooky is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.

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About Kathleen Pope

Recipe Innovator | Food Photographer | Food Writer

Hi, I’m Kathleen Pope. Here at The Fresh Cooky you will find easy, mostly from-scratch, trusted recipes for all occasions. From speedy dinners to tasty desserts, with easy step-by-step instructions. I am here to help teach you how to make mouthwatering recipes without spending hours in the kitchen. Read more about Kathleen here.