Easy Shepherd’s Pie Skillet
A classic and hearty recipe that is loaded with veggies. Easy Shepherd’s Pie Skillet is an easy version of the classic Shepherd’s Pie recipe and hosts great flavor, lots of veggies and quality beef. An easy and filling weeknight dinner that will become your favorite.
We all love classic and hearty meals, right? I grew up with Shepherd’s Pie and am making it now for my family. It has become a favorite for them and I like making it knowing that it hosts a healthy dose of veggies. I’ve changed this recipe a bit from the classic Shepherd’s Pie recipe to make it a dairy-free version. We used to use that good ole can of cream of mushroom soup, but thank God we can ditch that and make our own now! Not only is the ingredient list really long and full of preservatives but also dairy. I much prefer to go preservative free and dairy free. Making your own ‘cream-of’ soup is very simple and the instructions below tell you exactly how to do it.
For our kids’ birthdays we have this tradition of letting them choose their favorite dinner on their birthday. Usually it’s tacos, hotdogs, or burgers. Typical “kid food” if you will. Well, this past winter for Gus’ birthday he surprised me when he requested Shepherd’s Pie for his birthday meal. And he threw in, “And add lots and lots of vegetables Mom!”. I stared at him and blinked a few times. He added, “It’s just so much better with more vegetables!”. I did hear him correctly! Statements like this are not heard very often in our house…it’s usually a struggle to get them to eat their 3 raw carrots at dinnertime! But I was extremely happy to oblige and make him Easy Shepherd’s Pie Skillet for his birthday!
Ready to start making this hearty and filling skillet? Start with peeling and chopping the potatoes. It will take about 20 minutes to steam them soft to make mashed potatoes. While the potatoes are steaming, start browning the ground beef and chopping the veggies. After the veggies are chopped, add them to the ground beef and stir it all together while continuing to cook. In a small saucepan start to make the creamy sauce. Add all the ingredients for the sauce together and whisk it together while bringing it to a boil. Once a boil has started, reduce the heat to low and whisk continuously until the sauce has thickened. Then pour it over the ground beef/vegetable mixture in the skillet. Now the potatoes will be ready to mash. Mash them up to fluffy goodness and spread them over the mix in the skillet. Put the skillet in the oven for 15 minutes to get a little golden brown on the mashed potatoes and then serve!
Shepherd's Pie
- 1 lb ground beef
- 1 zucchini, diced
- 1 cup corn
- 1 bunch green onions, diced
- 1 cup diced carrots
- 1 2/3 cups water
- 1/4 cup Cassava flour
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp sea salt
- 2 Tbsp avocado oil
- 5-6 medium potatoes
- 1 tsp onion powder
- 1/2 tsp sea salt
- 2-2/12 cups water (enough to make the creamy)
- 3 Tbsp dairy-free butter (optional)
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Peel and chop the potatoes. Bring the water in a steamer to boil, add the potatoes, reduce to medium-high heat and steam for 20 minutes or until potatoes are soft.
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In a large oven-safe skillet begin to brown the ground beef over medium heat breaking it into bite sized pieces.
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While the potatoes are steaming and the ground beef is browning, begin prepping the vegetables. Add the prepped veggies to the ground beef and continue to cook.
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In a small saucepan add the ingredients for the sauce and whisk together. Bring to a boil. Reduce heat to low and simmer, whisking continuously. Simmer for 2-3 minutes or until the sauce has thickened.
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Add the sauce to the skillet and stir together.
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Drain the potatoes and place them in a large mixing bowl. Add the water and seasonings and begin mashing using a handheld masher or an electric mixer. Add more water as needed to bring potatoes to desired creaminess.
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Spread the mashed potatoes on top of the skillet. Place the entire skillet in the oven and bake for 15 minutes or until the mashed potatoes are turning golden brown on the edge and the sauce is bubbling.
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Remove from oven and serve.
Store leftovers in a covered glass container in the fridge for up to 5 days.
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USED IN THIS RECIPE:
WEEKNIGHT DINNER IDEAS:
