Can I use store-bought mashed potatoes?

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!

Can I peel the potatoes if I want to?

You can! And you should if you can't find Yukon Golds - if you are using Russet or Idaho potatoes they should be peeled (and you can make potato chips out of the peelings!) Yukon Gold potatoes have such thin skins that they will pretty much mash into the rest of the potato, but you can also peel those if you like them better that way.

Can I make this recipe ahead of time?

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.

Have a question that I didn't cover?

Pop your question in the comments section below and I will answer pronto!

Skillet Shepherd's Pie

Skillet Shepherd’s Pie

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5 from 1 review

This recipe for skillet shepherd’s pie has all the flavors of this comfort food classic, but in a softer and speedier version!

Author: Kate Morgan Jackson
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6 1x
Category: Dinner
Method: Stovetop
Cuisine: British

Ingredients

Scale

2 pounds Yukon Gold potatoes, peeled (or not – I like mine unpeeled) and cut into even chunks
3/4 cup milk
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

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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

- Ground Beef: We recommend the 80/20 version of ground beef to get the most flavor.

- Potatoes: We find that Yukon Gold potatoes (also known as Butter Potatoes) make for the creamiest mashed potatoes…and you don’t even have to peel them!

- Milk: Whole milk works best for this recipe, and if you want to go EVEN creamier with your potatoes, you can use half and half or cream!

Find it online: https://www.framedcooks.com/stovetop-shepherds-pie/