I can hardly believe that we are almost through our first week in March!  Yikes!  St. Patrick’s Day and Easter are in the next month and that means I have A LOT to do.   Thankfully, the holidays are when I feel the most inspired.  There is always an ongoing list of ideas on my phone, in my notebook, on scratch paper…everywhere!  I have even been known to send myself emails when a good idea presents itself.  This recipe is more of a update on a classic than a new idea.  I have taken a traditional Shepard’s Pie and added ingredients/shortened steps so that it is easy to prepare, even on a weeknight.

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When I made this recipe last week for dinner, not only was it a total hit but the house smelled AMAZING!!  Top anything with warm mashed potatoes and I am smitten.  The fact that it is made in one skillet…added bonus!  To get it on the table quick I have used refrigerated mashed potatoes and brown gravy mix.  Both ingredients are easy to find in the super market and are great time savers.  I am a mashed potato snob {they have to be fresh} and the ones in the refrigerated section are good…really good.  Save yourself the step or use some that you have leftover.  The gravy mix packet gives you the thick sauce you are looking for without having to use flour and wait for it to thicken.  If you don’t have Montreal steak seasoning {then you need to go buy some} just use salt and pepper to taste.

Shepard's Pie Skillet

All of the traditional Shepard's Pie flavors with short cut ingredients and made in one skillet.

Course Main Course
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 1


  • 1 1/2 pounds lean ground beef {I used 93/7}
  • 1/4 cup onion {chopped fine}
  • 2 cloves garlic {minced}
  • 1 1/2 cups frozen vegetables {I used peas & carrots}
  • 2 tbsp tomato paste
  • 1 tbsp worcestershire sauce
  • 1 tsp Montreal Steak Seasoning
  • 1 pkg brown gravy mix
  • 2 cups water
  • 24 oz. pkg refrigerated mashed potatoes
  • 1/2 cup shredded cheese


  1. Preheat oven to 375 degrees.  In a 12" nonstick skillet, cook beef and onion over medium-high heat, stirring occasionally, until meat is cooked through, drain.  Add minced garlic to the drained meat and cook for an additional 30 seconds.

  2. Reduce heat to medium, add frozen vegetables, tomato paste, worcestershire sauce and Montreal steak seasoning.  Cook 4-5 minutes, stirring frequently.  Meanwhile, in a small bowl, mix gravy packet and water with a whisk until well blended.  Pour over the meat and vegetable mixture and cook for an additional 2-3 minutes or until it begins to thicken.

  3. Remove from heat and spread refrigerated mashed potatoes over the beef mixture.  Top with cheese and bake for 20- 25 minutes or until heated through.