Skillet Shepherd’s Pie

Skillet Shepherd’s Pie is comfort in a dish! Take this simple, easy gluten free dinner recipe from stove, to oven, to dinner table.

Add in a thick layer of mashed potatoes brushed with garlic butter blanketing saucy meat and vegetables and I’m *definitely* sold. The fact that the dish goes from stove, to oven, to dinner table in a big ol’ skillet makes me all kinds of happy because – goodbye mas dishes to clean, hello more time to binge watch the latest season of Orange is the New Black. I haven’t gone to bed before 11pm in about a week and am DYING because I’m usually asleep by 10. I just HAVE to finish this season though and see what happens to poor Taystee. And Piper and Madison. 

Skillet Shepherd’s Pie

Ingredients

• 1lb ground beef
• 1 shallot or small onion, chopped
• pepper and homemade seasoned salt (see notes for salt recipe)
• 3 cloves garlic, pressed or minced
• big pinch each dried thyme, dried rosemary, dried parsley
• 1 Tablespoon tomato paste
• 1 Tablespoon gluten-free worcestershire sauce
• 2 Tablespoons gluten-free flour OR all-purpose flour (dish will not be GF if using AP flour)
• 1-1/2 cups gluten-free beef stock
• 1-1/4 cups frozen vegetable medley
• 4 cups prepared mashed potatoes (see notes for recipe)
• 2 Tablespoons butter or vegan butter, melted
• 1/2 teaspoon garlic powder

Directions

• Place a baking sheet on the bottom rack of the oven to catch any spillovers from skillet then preheat oven to 400 degrees.
• Place an 12" or larger oven-safe skillet over medium high heat then add ground beef and shallots. Season with homemade seasoned salt and pepper, then brown. Add garlic and dried herbs then saute for 1 minute or until garlic is very fragrant. Add tomato paste and worcestershire sauce then stir to combine. Sprinkle in flour then stir to combine and cook for 1 minute.
• Gradually add splashes of beef broth while stirring to avoid clumps then simmer, stirring often, until mixture has thickened, 3-4 minutes. Taste then add more seasoned salt and/or pepper if necessary. Remove skillet from heat then stir in frozen vegetables.
• Spoon mashed potatoes on top of meat and vegetables then spread into an even layer. Combine butter and garlic powder in a small dish then use a pastry brush or spoon to brush or drizzle the garlic butter on top. Run a fork around the mashed potatoes like recipe photos.
• Bake for 15-20 minutes or until dish is bubbly. Place under broiler set to high to get the top golden brown. Let cool for 5 minutes before serving.

Notes

• My mashed potato recipe (makes 4-1/2ish cups): Peel then chop 2lbs russet potatoes and add to a large pot of cold water. Bring to a boil then cook until potatoes are tender, 8-10 minutes, and then drain. Add 1/3 cup (5 Tablespoons) butter or vegan butter, 1/2 cup milk (any kind -I used unsweetened almond milk,) salt, and pepper to the pot then add potatoes and mash until smooth. Alternatively you could rice the potatoes into the pot with the milk and butter then stir to combine. Measure out 4 cups then use remaining potatoes for something else. Mashed potatoes can be made several days ahead of time.

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