Yes, I realize this is my 457,947 version of shepherd’s pie, and yes I realize that technically this should be called cottage pie, but I love messing with success and I love calling it shepherd’s pie and I’m never going to stop. I gotta be me.
This is the version for folks who want their shepherd’s pie and they want it NOW.
This recipe streamlines things just a little so that you skip the baking time and instead just pile some buttery mashed potatoes right on top of a savory, flavorful beef and veggie mixture.
ALL. THE. YUM.
Here’s how to make Stovetop Shepherd’s Pie!
Start with the potato topping: put 2 pounds of cut up potatoes (I love Yukon Golds for this) in a medium pot, cover with water, stir in a tablespoon of salt and bring to a boil. Turn down the heat and simmer until tender, about 15-20 minutes. Drain and return to pot.
Warm 6 tablespoons of butter and a cup of milk together in a small pot until butter is melted. Using a potato masher or a potato ricer, mash the potatoes. Add the butter and milk and mash again. Season to taste with salt and pepper and cover to keep warm while you cook the rest of the recipe.
Cook 2 pounds of ground beef in a large deep skillet over medium high heat until it’s nice and browned. Drain the beef in a strainer and set aside.
Pour ¼ cup of water into the skillet, add a peeled and chopped sweet onion and 4 chopped up carrots and cook over medium heat until softened, about 5 minutes. Stir in 4 tablespoons of tomato paste and then 2 tablespoons of flour and stir for another 2 minutes or so.
Add 2 tablespoons of Worcestershire sauce, 2 cups water, and the cooked beef. Stir in 2 teaspoons of salt and a pinch of pepper and simmer until thickened, stirring occasionally, about 10 minutes. Stir in 10 ounces of thawed frozen peas and turn off the heat.
Ladle the beef mixture into bowls. Top with a generous spoonful of mashed potatoes, a dollop of butter and a sprinkle of parsley.
More tips for making Stovetop Shepherd’s Pie!
Shhhh….yes, and just between you and me, I may have done this a time or two when I wanted to save time. I recommend the mashed potatoes you find in the refrigerated section (usually next to the dairy foods, for mysterious reasons) but if you love the kind in the box, you do you!
Yep! The only thing I would do at the last minute is put the potatoes on the beef mixture. But you can make both those things ahead of time and warm them up in the microwave or on your stovetop.
I’m telling you what….comfort food in a bowl. To the max.
This is also a great way to use up any leftover mashed potatoes (I always make WAY more mashed potatoes than we can eat just to have leftovers of mashed potatoes).
And my last piece of advice? Eat it with a soup spoon. Happiness!
OTHER SHEPHERD’S PIE RECIPES WE LOVE!
 This easy recipe for shepherd’s pie just might be the best comfort food EVER. Warm and wonderful and just right for your supper table. |
 These Irish themed shepherd’s pie quesadillas are addictively delicious on St Patrick’s Day and every day! |
 This easy recipe for chicken shepherd’s pie converts the classic lamb supper to a lighter chicken version. Comfort food to the max! |
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Stovetop Shepherd’s Pie
Prep Time: 15 minutes- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: British
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Pin RecipeDescription
This recipe for stovetop shepherd’s pie has all the flavors of this comfort food classic, but in a softer and speedier version!
Ingredients
- 2 pounds Yukon Gold potatoes, peeled (or not – I like mine unpeeled) and cut into even chunks
- 1 cup milk, room temperature
- 6 tablespoons butter, plus extra for garnish
- 2 pounds ground beef
- 1 large sweet onion, peeled and chopped
- 4 carrots, chopped
- 4 tablespoons tomato paste
- 2 tablespoons flour
- 2 tablespoons Worcestershire sauce
- Coarse salt and ground pepper
- 10 ounces frozen peas, thawed
- Chopped fresh parsley for garnish
Instructions
- Start with the potato topping: put the potatoes in a medium pot, cover with water, stir in a tablespoon of salt and bring to a boil. Turn down the heat and simmer until tender, about 15-20 minutes. Drain and return to pot.
- Warm the butter and milk together in a small pot until butter is melted. Using a potato masher or a potato ricer, mash the potatoes. Add the butter and milk and mash again. Season to taste with salt and pepper and cover to keep warm while you cook the rest of the recipe.
- Cook the beef in a large deep skillet over medium high heat until browned. Drain the beef in a colander and set aside.
- Pour ¼ cup of water into the skillet, add onion and carrots and cook over medium heat until softened, about 5 minutes. Stir in tomato paste and then flour and stir for another 2 minutes or so.
- Add Worcestershire sauce, 2 cups water, and the cooked beef. Stir in 2 teaspoons of salt and a pinch of pepper and simmer until thickened, stirring occasionally, about 10 minutes. Stir in peas and turn off the heat.
- Ladle the beef mixture into bowls. Top with a generous spoonful of mashed potatoes, a dollop of butter and a sprinkle of parsley. Serve at once!
Notes
Need to add something to your kitchen equipment to make this recipe? Below are some of the items we used in the Framed Cooks kitchen to help cook this up. These are affiliate links to things we use and love, which helps to pay for all that bacon I keep buying (without any extra cost to you)! Thanks for using them to keep our kitchen cooking…xoxo!
I'd love to hear what you think!