Skillet Shepherd’s Pie

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Hey guys!

Gord, Eddie and I are on a quick little road trip this week for Spring Break while Brooke and Blake hang out with their cousins. Yay!

I must say, we traveled about 7 hours by car today and Eddie was such a champ! It’s amazing how well he sleeps in his car seat…when the car is moving. Once we stopped the car though….oh mama! He let us know QUICKLY how much he wanted to get out. But after a quick stretch, feeding and diaper change, we were ready to go again 🙂

So, if you follow me on Snapchat {find me @laurenslatest}, then you can mayyybe get a few more hints about where I am and what the three of us are doing this lovely spring break. It’s exciting stuff for our little family! And if Snapchat isn’t your thing, no worries. I’ll be spilling the beans soon!

But in the mean time, here is a super yummy dinner! Shepherd’s Pie made with lots of veggies and ground beef, thrown together in one big skillet. Sometimes, these casseroles tend to be on the dry side which is why I make sure there’s GRAVY! Lemmetellyou, the gravy in the beef and veggie mixture mixed with the creamy mashed potatoes on top is pretty dreamy. AND! If you happen to add in a little grated cheddar cheese into the potatoes?! Mama mia that’s good too.
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So if you’re in the mood for a meat and potatoes kind of meal, I gotcha covered 🙂

Have a wonderful day, friends! And if you’re on Spring Break too, enjoy having your kids home with you!

Printable recipe below.

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Skillet Shepherd's Pie

An easy version of this Irish classic casserole, this time made with beef, carrot, parsnips and homemade mashed potatoes! Yum yum!

Yield: 2-3 servings {Was just the right amount for us 2 adults and 2 kids}

Prep Time:

Cook Time:

Total Time:

Ingredients:

  • For the potatoes:
  • 12 oz. yukon gold potatoes
  • salt & pepper, to taste
  • 1 tablespoon butter
  • 1/4 cup heavy cream
  • For the beef filling:
  • 3/4 pound ground beef {90/10}
  • 1 tablespoon olive oil
  • 1 small yellow onion, diced
  • 1 large carrot, peeled and diced
  • 4 ounces parsnip {about half a medium one}, peeled and diced
  • 1 tablespoon tomato paste
  • 1 tablespoon all purpose flour
  • 1/2 teaspoon Worcestershire sauce
  • 1 cup chicken stock
  • 2 tablespoons chopped chives

Directions:

  1. Preheat oven to 450 degrees. Peel potatoes and cut into 1-inch dice. Add to small pot and cover with cold water. Add salt generously and bring to boil over high heat. Cook until tender, 10-12 minutes. Drain.
  2. While potatoes are cooking, heat cast iron skillet over medium high heat. Add ground beef and break apart using a wooden spoon. Season with salt and pepper. Once completely browned, remove meat to a bowl using a slotted spoon. Wipe pan from beef clean and return to heat. Add olive oil, onion, carrot and parsnip. Saute until tender, about 5 minutes. Return beef to pan and add tomato paste. Cook 3 minutes, then add in flour, salt and pepper. Stir to incorporate flour, then add Worcestershire sauce and chicken stock. Continue to cook until gravy thickens, 3 minutes more. Remove pan from heat.
  3. To finish potatoes, add in butter, cream, salt and pepper. Mash until smooth and spread carefully over beef mixture. Bake 7-8 minutes or until potatoes have lightly browned. Sprinkle with chives and serve.

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  1. I never see any of your stuff on Snapchat…do you have it set so everyone can see your story? I’d hate to think you’re snapping and no one is seeing it!

    Reply
  2. Adding to Jessica’s comment, I can never see your snaps either!

    Reply
  3. Delicious!
    I swapped parsnip for celery that I needed to use up and added peas at the end.
    Super simple and lovely dinner!

    Reply
  4. I’ll guess that you are looking at a new place to live. Gordon has a job offer that is too good to refuse and you are checking out the town, looking at houses. Am I close?

    Reply
  5. I love that you use a skillet for this! One less dish to wash, right? 🙂 Looks super good and I agree with you about the GRAVY! Gotta have it! I hope the rest of your trip is smooth!

    Reply
  6. I love that you used a skillet for this! One less dish to wash right? 🙂 And I agree with you on the GRAVY! Gotta have it! I hope the rest of your trip is smooth!

    Reply
  7. I follow you on Snapchat but never see any of your snaps.

    Reply
  8. I also follow you on Snapchat but never see your stories 🙁

    Reply
    • Try closing the program on your phone or restarting. Whenever I add new people, in order to see their snaps, I need to restart my phone.

      Reply
  9. Do you have the calories for your meals available?

    Reply
  10. I do not own a cast iron pan but would like to buy one….to make dinner for 2 most of the time. What size should as buy to use with his recipe? Thanks!

    Reply
  11. Hi,
    This looks great, not too sure about parsnips though and would definitely add cheese (who wouldn’t) to the potatoes .

    Reply
  12. this looks so good never made it in frying pan gotta try it

    Reply
  13. I love hearty meals like this! I cannot wait to try this recipe!

    Reply
  14. This looks delicious! I’m going to add it to my dinner menu next week.

    Reply