Skillet Shepherd’s Pie: One cast iron skillet + ground beef + onions + carrots + leftover mashed potatoes & corn = an easy, delicious supper sure to fill your belly and nourish your soul. 😊
You may wonder why I’m posting another Shepherd’s Pie recipe when I’ve already done it with Cottage Pie vs. Shepherd’s Pie: Is There a Difference?, but I wanted to show how versatile this dish is. You could even throw it all in a Crock Pot if you want. 😊
My inspiration for this skillet version was born of a need to use up leftover mashed potatoes and corn. Plus, Zac gave me my very first cast iron cooking vessel for Christmas and I wanted to make something fabulous in it.
I was worried about using cast iron on my ceramic-glass cook-top
I was worried about using cast iron on my ceramic-glass cook-top since the instructions that came with the skillet said not recommended for use on that type of stove. I did a quick Bing search and found a website totally devoted to cooking with cast iron and the author uses a ceramic/glass stove. That put my mind totally at ease. The key is not to drop the skillet (obviously) or slide it around on the surface. My stove is extremely well-loved so I’m not so concerned with small scratches – it’s already covered with them. 😀
This skillet is huge – 15″. Definitely cut this Skillet Shepherd’s Pie recipe in half if you have a smaller pan. We had a ton leftover, which works out great for my family since people are always on the run and coming in at odd hours looking for something to eat.
Who doesn’t love opening the fridge to find containers filled with yummy home-cooked dishes?
Skillet Shepherd’s Pie
2-3 lbs. 80/20 or 90/10 ground beef
1 large onion, diced
1 lb. carrots, peeled and diced
1 can whole kernel corn, undrained
2 tbsp. Worcestershire sauce
4 Knorr bouillon cubes
1/2 cup water
1 tsp. salt
1/2 tsp. pepper
1 tsp. Accent (MSG)
Leftover mashed potatoes or fresh made with about 3 lbs. of potatoes
2 eggs
Dice the onions and carrots. Spray the skillet with oil if needed. Over medium-high heat, brown the ground beef with the onions and carrots. Drain the fat if desired. If you’re not super health conscious, don’t drain as that’s what makes the carrots in a traditional shepherd’s pie taste incredibly delicious.
Turn oven on to 375°F. Add the corn, water, bouillon, salt, pepper, and Accent to the meat. Simmer, stirring occasionally, while preparing the mashed potatoes.
Prepare the leftover mashed potatoes by reheating in the microwave. Using an electric mixer or hand masher, re-whip them. Add cream, butter, salt, and pepper until they taste amazing. Don’t make them runny, though. Thoroughly incorporate the eggs.
Remove skillet from heat and spread potatoes evenly over the meat mixture to the very edges of the pan. Using a fork, rough up the surface of the potatoes.
Bake on the middle rack in the oven for 45 minutes or until the potatoes are lightly browned and the edges are bubbly. Carefully remove the skillet from the oven and serve.
Created by Melissa Woolard | Culinary Craftiness
Ingredients
- 2-3 lbs. 80/20 or 90/10 ground beef
- 1 large onion, diced
- 1 lb. carrots, peeled and diced
- 1 can whole kernel corn, undrained
- 2 tbsp. Worcestershire sauce
- 4 Knorr bouillon cubes
- 1/2 cup water
- 1 tsp. salt
- 1/2 tsp. pepper
- 1 tsp. Accent (MSG)
- Leftover mashed potatoes or fresh made with about 3 lbs. of potatoes
- 2 eggs
Instructions
- Dice the onions and carrots. Spray the skillet with oil if needed. Over medium-high heat, brown the ground beef with the onions and carrots. Drain the fat if desired. If you're not super health conscious, don't drain as that's what makes the carrots in a traditional shepherd's pie taste incredibly delicious.
- Turn oven on to 375°F. Add the corn, water, bouillon, salt, pepper, and Accent to the meat. Simmer, stirring occasionally, while preparing the mashed potatoes.
- Prepare the leftover mashed potatoes by reheating in the microwave. Using an electric mixer or hand masher, re-whip them. Add cream, butter, salt, and pepper until they taste amazing. Don't make them runny, though. Thoroughly incorporate the eggs.
- Remove skillet from heat and spread potatoes evenly over the meat mixture to the very edges of the pan. Using a fork, rough up the surface of the potatoes.
- Bake on the middle rack in the oven for 45 minutes or until the potatoes are lightly browned and the edges are bubbly. Carefully remove the skillet from the oven and serve.
