No Bake Shepherd's Pie
This quick No-Bake Shepherd’s Pie stovetop skillet recipe is 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!
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
*For more creamy mashed potatoes, add more half and half or some sour cream.
Tried this recipe?Let us know how it was!