Quick No Bake Shepherd’s Pie: Stovetop Skillet Recipe
Inside: Craving comfort food? Try this quick no-bake shepherd’s pie stovetop skillet recipe that’s easy, delicious, and ready in no time. Savor the flavors of hearty ground beef and vegetables in a rich gravy, topped with creamy mashed potatoes and cheese. Perfect for busy weeknights when you want a real meal!
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During a busy week, we’d like nothing better than to end the day with the comfort of a warm, hearty, homemade meal.
This no-bake version of shepherd’s pie, a classic comfort food, is a weeknight game changer—and can go from stovetop to table in less than an hour.
When it’s cold outside, who doesn’t love creamy, fluffy mashed potatoes topped with cheddar cheese and paired with flavor-filled ground beef and veggies in a warm, rich gravy?🙋♀️
Not only is this easy shepherd’s pie recipe fast, it only dirties one pot. And I make my version even easier by cooking the potatoes in the microwave.
At a Glance:
- Sauté ground beef and onions and add seasonings, garlic, tomato paste, and Worcestershire
- Stir in broth and mixed vegetables and simmer 8-10 minutes
- Mash cooked potatoes with butter, half and half, salt, pepper, garlic powder, and cheese
- Spread mashed potatoes over meat in skillet
- Sprinkle with cheddar cheese and optional green onions
Simple Ingredients for Skillet Shepherd’s Pie.
The beauty of this delicious dish is its homey simplicity—the ingredients aren’t fancy or expensive.
For the meat mixture:
- 2 tbsp. cooking oil or olive oil
- 1 pound lean ground beef
- 1 cup chopped onion
- 12 oz. frozen mixed vegetables (I used a green beans, corn, carrots, and peas blend)
- 2 tbs. tomato paste
- 4 tbs. Worcestershire sauce
- 2 tsp. minced garlic
- 2 tbs. flour
- 2 tsp. dried parsley
- 1 tsp. dried thyme
- 1 tsp. dried rosemary
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1 cup beef broth
For the potato layer:
- 2 lbs. russet potatoes (I used 3 medium/large potatoes)
- 6 tbs. butter, cut into pieces for easier mixing
- 1/2 cup half and half
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/2 tsp. garlic powder
- 1 cup shredded sharp cheddar cheese, divided
- 1/4 cup sliced green onions (optional)
Make sure to print the recipe card at the bottom of this post.
How to Make this No Bake Shepherd’s Pie Recipe.
1. In a cast iron skillet or Dutch oven, heat the oil and briefly cook the onions until softened.
2. Add the garlic and cook for one minute.
3. Add the ground beef and cook until no longer pink. Drain the excess grease.
I love this meat chopper tool for breaking up meat easily while I brown it. And this strainer for draining meat and pasta.
4. Add the tomato paste and flour to the ground beef and mix it well into the meat (this will be your thickening agent).
5. Add the Worcestershire, parsley, thyme, rosemary, salt, and pepper and stir. Cook over medium to medium-low heat for five minutes.
6. Pour and mix in the beef broth.
7. Add the vegetables and stir. Reduce the heat to medium low, cover, and simmer for 10-15 minutes.
8. Peel the potatoes and cut them into small chunks, roughly 2-inch square. Place the pieces into a microwave safe bowl, and cover with plastic cling wrap. Pierce the top to vent.
9. Microwave on high power for 8-10 minutes.
10. Add the hot cooked potatoes to a mixing bowl along with the butter pieces, half and half, salt, pepper, garlic powder, and a half cup of the cheese.
11. With either a stand mixer or hand mixer, whip the potatoes on medium-low until fluffy and creamy. (Don’t overmix or they’ll get gummy). Add more half and half, butter, or seasoning if needed.
12. Spoon the mashed potatoes on top of the meat mixture in several dollops, and spread them with a rubber spatula or the back of the spoon.
A traditional shepherd’s pie recipe would go into the oven at this point, but this quick version skips that additional time, and I actually like the unbaked mashed potatoes more!
SH&H Tip: To avoid having the potatoes sink into the meat layer, make sure the beef mixture is warm, but not overly hot when spreading on the potatoes.
13. Sprinkle the remaining half cup of cheese over the top of the mashed potatoes and add green onions if desired.
Storage and reheating.
To save leftover shepherd’s pie, either transfer it to an airtight container, or leave it right in the pan and cover it with foil. Refrigerate for up to five days.
You can also freeze it in a dish with an airtight covering of foil or freezer wrap, or in freezer-safe individual containers for up to three months. Thaw in the refrigerator overnight before reheating.
Reheat refrigerated shepherd’s pie on a plate in the microwave. Or if it’s still in the skillet or pot, keep the foil over it and pop it into the oven at 350 degrees for 25-30 minutes.
FAQ’s:
Substitutions and Variations for this Skillet Shepherd’s Pie Recipe.
Easily customize this recipe according to your tastes and dietary restrictions:
- Meat: Substitute ground chicken or the traditional Irish ground turkey instead of beef (you may want to use chicken broth instead of beef broth when subbing chicken).
- Vegetables: Use canned or leftover veggies in place of frozen vegetables. Adjust the mix according to which vegetables your family likes. Take another shortcut with storebought pre-chopped onions.
- Potatoes: Make it even faster with leftover mashed potatoes or instant mashed potatoes.
- Gluten-free: Replace the flour with a gluten-free alternative, use gluten-free Lee & Perrins Worcestershire sauce, and grate your own cheese.
Printable Recipe:
No Bake Shepherd’s Pie
Ingredients
For the meat mixture:
- 2 tbsp. cooking oil or olive oil
- 1 pound lean ground beef
- 1 cup chopped onion
- 12 oz. frozen mixed vegetables I used a green beans, corn, carrots, and peas blend
- 2 tbs. tomato paste
- 4 tbs. Worcestershire sauce
- 2 tsp. minced garlic
- 2 tbs. flour
- 2 tsp. dried parsley
- 1 tsp. dried thyme
- 1 tsp. dried rosemary
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1 cup beef broth
For the potato layer:
- 2 lbs. russet potatoes I used 3 medium/large potatoes
- 6 tbs. butter cut into pieces for easier mixing
- 1/2 cup half and half
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/2 tsp. garlic powder
- 1 cup shredded sharp cheddar cheese divided
- 1/4 cup sliced green onions optional
Instructions
- In a cast iron large skillet or Dutch oven, heat the oil and soften the onions over medium high heat for a couple of minutes. Reduce the burner temp to medium heat.
- Add the garlic and cook for one minute.
- Add the ground beef and brown beef until no longer pink. Drain the excess grease.
- Add the tomato paste and flour to the ground beef and combine it well into the meat (this will be your thickening agent).
- Add the Worcestershire, parsley, thyme, rosemary, salt, and pepper and stir. Simmer over medium to medium-low heat for five minutes.
- Pour and mix in the beef broth.
- Add the vegetables and stir. Reduce the heat to medium low, cover, and simmer for 10-15 minutes.
- Peel the potatoes and cut them into small chunks, roughly 2-inch squares. Place the pieces into a microwave safe bowl, and cover with plastic cling wrap. Pierce the top to vent.
- Place in a microwave oven and cook on high power for 8-10 minutes.
- Add the warm cooked potatoes to a mixing bowl along with the butter pieces, half and half, salt, pepper, garlic powder, and a half cup of the cheese.
- With either a stand mixer or hand mixer, whip the potatoes on medium-low until fluffy and creamy.* (Don’t overmix or they’ll get gummy). Add more half and half, butter, or seasoning if needed.
- Spoon the mashed potatoes on top of the meat mixture and spread them with a rubber spatula or the back of the spoon.
- Sprinkle the remaining half cup of cheese over the top of the mashed potatoes and add green onions if desired.
Notes
If you make this or any of my recipes, please share a photo and tag @southernhomeandhospitalityblog on Instagram so that I can share your inspiration in my stories!!
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Tasted amazing, would make again, but don’t put plastic cling wrap in the microwave for 8-10. Not a great idea to do that, use something else.
I’m so glad you enjoyed it and would make it again! And thank you for pointing that out. A microwave-safe lid or plate is a better option for covering it while heating. I appreciate the feedback!
Thank you Kate! I have never microwaved potatoes before.
It’s almost the only way I make baked potatoes anymore too!
Yum! I love shepherds pie. Perfect for Fall. Hugs to you.