Skillet shepherd’s pie is the ultimate comfort food for meat and potato lovers. My cutie pie Bookworm Beth 🐛📚 shared with me about a character in a British Henty book she was reading yesterday that was “mightily fond of the pleasures of the table.” Can you relate to that comment? ☺ My girls and I are mightily fond of this skillet shepherd’s pie and with one taste you will be too.
This British inspired recipe has roasted garlic in the creamy whipped potatoes and a flavorful gravy that will make this dish anything but boring. The traditional peas and carrot are thrown inside for color, nutrition, and taste. To top it all off, a generous sprinkle of extra sharp cheddar cheese is added for all the cheese lovers out there. 🧀Skillet shepherd’s pie might take a while to make, but I guarantee you it will be well worth it.Print
Skillet shepherd’s pie is a classic comfort food for meat-and-potato lovers. This recipe is made special by the garlic whipped potatoes and mouthwatering gravy.
For the Roasted Garlic Whipped Potatoes
- 8 medium russet potatoes, peeled and cubed
- 6 large garlic cloves, peeled
- 1/2 teaspoon olive oil
- 3 tablespoons butter
- 3 tablespoons sour cream
- 1 1/4 cup buttermilk
- 1 teaspoon salt
- 1/4 teaspoon black pepper
For the Meat and Veggies
- 2 pounds ground beef
- 1 tablespoon olive oil
- 4 medium carrots, peeled and chopped
- 1 large onion, chopped
- 2 large garlic cloves, minced
- 1/4 teaspoon salt
- 1/4 teaspoon dried thyme
- 1/4 teaspoon ground savory
- 1/4 teaspoon black pepper
- 1 cup frozen peas
For the Gravy
- 4 tablespoons butter
- 5 tablespoons all-purpose flour
- 1 1/2 cups beef stock (reserve 1/2 cup)
- 2 teaspoons Worcestershire sauce
- 1/2 cup filtered water (reserve for thinning the gravy)
For the Topping
- 1/3 cup extra sharp cheddar cheese, grated
- 1 egg white (optional)
- sprinkle of smoked paprika
- 2 teaspoons fresh parsley, chopped
For the Garnish
- Fresh parsley sprigs for each plate
Making the Roasted Garlic Whipped Potatoes
- Put a large pot of covered water on the stove to boil. Wash, peel and cube the russet potatoes. Put them in the boiling water and cook until fork tender. Drain.
- While the potatoes are cooking, preheat the oven to 425 F. Peel 6 large garlic cloves and place in a small ramekin. Drizzle 1/2 teaspoon olive oil over top, and mix it in by hand to coat each clove. Bake for 15 minutes. Let cool before handling.
- In the bowl of a stand mixer, put the drained potatoes, roasted garlic, butter, sour cream, buttermilk, salt and pepper. Turn the stand mixer on and whip the potatoes until they are smooth and creamy. Adjust butter, sour cream, buttermilk, and seasonings according to taste. Set aside.
Cooking the Meat & Preparing the Vegetables
- In a large cast iron skillet, cook the ground hamburger over medium heat, stirring occasionally until all the pink is gone.
- Drain off the fat by pouring the cooked meat into a colander placed over a bowl to catch the drippings.
- Let the skillet cool, then wipe out the excess fat. Return the cooked hamburger to the skillet.
- While the hamburger is cooking, cook the chopped carrots in a medium skillet for 5 minutes, stirring occasionally.
- Add the onion and cook for 3 minutes.
- Add the garlic and 1/4 teaspoon salt and cook until fragrant. Add the rest of the spices and stir until well combined.
- Add the cooked veggies and spices from step 6 to the pan of cooked hamburger from step 1. Add 1 cup of frozen peas, stir, and heat through over medium heat. Set aside.
Making the Gravy
- In the same saucepan you used for the veggies, melt 4 tablespoons of butter over medium heat. Gradually add the 5 tablespoons of flour, whisking constantly, to make a roux. Cook for two minutes while whisking.
- Pour 2 teaspoons of Worcestershire sauce into 1 cup of beef stock and gradually whisk the stock into the roux. Keep whisking for a minute or two until the gravy has thickened.
- Add the reserved 1/2 cup of beef stock and stir. If needed, add the 1/2 cup of filtered water to thin out your gravy. Once your gravy is the consistency you like, pour it over the hamburger veggie mixture that is in the large skillet. Mix well.
Assembling the Shepherd’s Pie
- Preheat the oven to 400 F.
- Stir the whipped potatoes with a big spoon until they are a soft, then spread them evenly over the meat and veggie mixture in the skillet. Fluff them with a fork to make them textured.
- Optional: brush your potatoes with egg white.
- Sprinkle the grated cheddar cheese and smoked paprika.
- Cook at 400 F for 20 minutes or until browned to your preference.
- Garnish the top of the pie with 2 tablespoons of chopped fresh parsley.
- Serve warm. Garnish each plate with a sprig of parsley for added color and taste.
- All of this recipe can be made in advance the night before or the morning of your dinner event. Just increase the final cooking time and keep an eye on it when you want to bake it.