Description
This Skillet Shepherd’s Pie is a comforting and hearty dish featuring succulent lamb and beef in a savory vegetable filling, topped with creamy mashed potatoes and baked to golden perfection. Ready in about 1 hour and 20 minutes, this recipe combines rich flavors and textures for a satisfying family meal.
Ingredients
Potatoes and Topping
- 1.5 lb. yellow potatoes, peeled and diced into 1-inch cubes
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ¼ cup unsalted butter
- ½ cup crème fraîche or sour cream
- ¼ cup whole milk or heavy cream
- ¼ cup chopped chives, plus more for garnish
Meat Filling
- 2 tablespoons olive oil
- 2 cups diced yellow onion (about 1 large onion)
- 1 cup diced carrots (about 2 large carrots, peeled and diced)
- 4 cloves garlic, minced
- 1 lb. ground lamb
- ½ lb. ground beef
- 1 ½ teaspoon kosher salt
- 1 teaspoon fresh thyme leaves
- 1 tablespoon tomato paste
- 2 tablespoons coconut aminos
- ½ cup dry white wine
- ½ cup low-sodium beef stock
- 1 ½ cups frozen peas
Instructions
- Preheat the Oven: Preheat your oven to 400°F to prepare for baking the assembled shepherd’s pie.
- Cook the Potatoes: Place the diced potatoes in a large pot and add enough water to cover them by an inch. Cover and bring to a boil over medium-high heat, then cook for 12 to 14 minutes until fork tender. Drain the potatoes thoroughly.
- Mash the Potatoes: Using a ricer or masher, rice or mash the potatoes back in the pot to achieve a creamy texture. Stir in the kosher salt, black pepper, butter, crème fraîche, milk, and chopped chives until smooth and creamy. Avoid overmixing. Set aside.
- Prepare the Meat Filling: While potatoes cook, heat olive oil in a large oven-safe skillet over medium heat. Add diced onions, carrots, and minced garlic, cooking and stirring until softened, about 7 to 9 minutes.
- Cook the Meats: Add ground lamb and beef to the skillet. Break up the meat with a wooden spoon and cook until browned and cooked through, approximately 10 minutes. Drain excess grease from the pan.
- Flavor the Filling: Return the skillet to heat, add salt, fresh thyme, and tomato paste, stirring to combine and cooking for 1 minute. Pour in coconut aminos and white wine, scraping the pan to deglaze, and cook for 2 minutes until the liquid reduces by half.
- Simmer the Filling: Add beef stock and frozen peas, stir, and cook for 2 more minutes until the mixture is simmering. Remove from heat.
- Assemble Shepherd’s Pie: Spoon and spread the creamy mashed potatoes evenly over the meat and vegetable mixture in the skillet.
- Bake: Place the skillet on the middle rack of the preheated oven and bake for 27 to 30 minutes, or until the mashed potatoes are slightly golden and the filling is bubbling.
- Cool and Serve: Remove from oven and allow to cool for at least 20 minutes before serving. Garnish with additional fresh chives and enjoy.
Notes
- Using a potato ricer helps achieve extra creamy mashed potatoes, but mashing by hand works as well.
- Be sure to drain excess grease from the meat filling to avoid a greasy final dish.
- Allowing the pie to cool before serving helps the filling to set and makes for easier serving.
- Coconut aminos is used as a soy sauce substitute for a slightly sweeter, umami flavor; it can be replaced with low-sodium soy sauce if needed.
- This recipe uses an oven-safe skillet to allow stovetop cooking and baking in the same vessel.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
