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One Pan Shepherd’s Pie

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Y’all know how normally when you make a Shepherd’s Pie you start it on the stove, then transfer it to a pie pan and bake it in the oven?

 

Shepherd's Pie

 

Well, we are not playing around with that mess here today.  This is all done in one cast iron skillet.


 

Shepherd's Pie

 

Because after the crazy busy few weeks I’ve had with home improvements inside and out, slammed at work, and taxes (UGH), I can’t handle one more thing.  I might explode.  Or implode. Or both.

 

Shepherd's Pie

 

Seriously, I am not cut out for physical torture manual labor or math.  I think I may have sprained a brain fuse or blown my gluteus maximus.  Or blown a brain fuse and sprained my butt.

 

Shepherd's Pie

 

And the nasty rainy weather we’ve had all week has done nothing to improve my sunny disposition, so it seemed appropriate to share one of my favorite comfort foods – Shepherd’s Pie.

 

Shepherd's Pie

 

Start it on the stove and transfer the whole thing to the oven.

 

Shepherd's Pie

 

The only thing I would have done differently?

Shepherd's Pie

 

Added beer.  I had to put it in a glass instead.

 

Beer

Cheers!

 

Print

One Pan Shepherd’s Pie

Ingredients

  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 lb carrots peeled and diced
  • 1 onion diced
  • 8 cloves garlic minced
  • 1 pound ground chuck or whatever comes close in the package
  • 1 pound ground lamb you can leave this out if you don't like it and just use 2 pounds ground of chuck
  • 1 teaspoon rosemary
  • 1 teaspoon thyme
  • salt and pepper to taste
  • 1/2 cup flour
  • 2 cups beef stock
  • 1 - 1/2 cups frozen peas
  • 3-4 cups prepared mashed potatoes

Instructions

  1. Preheat oven to 350
  2. Melt butter with olive oil in a cast iron skillet or oven safe skillet over medium-high heat
  3. Add carrots and cook 3-4 minutes
  4. Add onions and cook 2-3 minutes
  5. Add garlic and cook another 1-2 minutes
  6. Add ground chuck and lamb and cook until browned, about 15 minutes
  7. Add rosemary, thyme, salt, and pepper and stir for a minute or so
  8. Sprinkle flour over contents of pan and stir for 1 minute
  9. Stir in beef stock and, bring to a boil, reduce heat,add peas, and simmer for about 5 minutes or until it is a thick gravy consistency
  10. Top with mashed potatoes
  11. Bake at 350 for 25 minutes
  12. Turn heat up to broil and broil for another 5-7 minutes

Update:  I meant to include a link for these mashed potatoes in case you need a recipe.  It’s what I used for this Shepherd’s Pie and omitted the goat cheese.

 

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Comments

  4. Caitlin

    This is my kind of meal! I love anything that involves less dishes. And I loveee shepards pie! Ive never added rosemary but it sounds like a nice additionthat i will have to try out.

    Reply

  7. Cheyanne

    Oh I love your easy-peasy version of shepherds pie! I adore the classic, but you are right… it needed a “too tired to cook” makeover. this definately fits the bill! Thanks for sharing ♡ p.s. your writting had me cracking up 🙂 so thanks for the giggles too! Cheers!

    Reply

    • rachelle

      Thanks Cheyanne! I’m glad you got your giggle on and your “too tired to cook” comment cracked me up too! Cheers!

      Reply

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