Skillet Shepherd’s Pie


We really like this quick and easy version of shepherd’s pie. One family member prefers it because they really hate mashed potatoes. The hash browns on top really work for them! I did not have frozen peas and carrots today, just frozen peas. So I diced some carrots and cooked them with the beef and onions and just added the peas at the end. Worked just fine.

Skillet Shepherd’s Pie


  • 1 bag frozen shredded hash brown potatoes
  • 4 Tbsp unsalted butter, melted
  • Salt and pepper
  • 1 1/2 pounds 85 percent lean ground beef
  • 1 onion, chopped fine
  • 1 Tbsp minced fresh thyme
  • 1/4 cup all purpose flour
  • 2 cups low sodium beef broth
  • 2 Tbsp Worcestershire sauce
  • 2 cups frozen peas and carrots mix, thawed


  1. Toss potatoes with 2 tablespoons butter, salt, and pepper in large bowl.
  2. Wrap tightly with plastic and microwave until potatoes are tender, 10 minutes.
  3. While potatoes are cooking, cook beef and onion in large skillet.
  4. Cook over medium-high heat until beef is no longer pink.
  5. Stir in thyme and flour and cook until incorporated, about 1 minute.
  6. Stir in broth and Worcestershire and cook until sauce is thickened, 8 minutes.
  7. Stir in pea and carrot medley and simmer until heated through, about 1 minute.
  8. Season with salt and pepper.
  9. Scatter cooked potatoes over beef mixture and brush with remaining butter.
  10. Adjust oven rack to upper-middle position and heat broiler.
  11. Broil until potatoes are golden brown.

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