An easy, one pan shepherd's pie recipe. I've gradually become more comfortable using stainless steel pans, and this recipe leverages a large, oven-safe stainless steel pan to prepare and bake shepherd’s pie (technically cottage pie, since it uses ground beef). The only potentially tricky part is the mashed potatoes. While you could cook them first in the same pan to make it a true one-pan dish, using a separate pot is fine too. A cast iron skillet is a great alternative to the stainless steel pan, offering a rustic look that photographs beautifully. Ultimately, this dish should be simple to prepare. Feel free to substitute any canned vegetables you like—corn, carrots, and peas are my favorites, but green beans or mixed vegetables work well too. Whether you make fresh mashed potatoes, use a box mix, or repurpose leftovers, this recipe is flexible enough to accommodate your preferences.
Nutritional Information: One Pan Shepherd's Pie
The provided nutritional information has been compiled from various online sources and should be regarded as an estimate. Actual nutritional values may vary based on factors such as specific ingredients used, variations in portion sizes, and individual preparation methods. It is advisable to consider these numbers as general guidelines rather than precise measurements. For accurate nutritional information, it is recommended to consult with a registered dietitian or utilize specialized nutritional analysis tools based on the exact ingredients and quantities used in your preparation.
This recipe happens to be gluten free, in part because the personal kitchen of Matthew and Lindsey is a gluten free kitchen. However, check the labels of your canned ingredients, and be aware that substitutions like making a rue instead of a cornstarch slurry can affect that and make the recipe less allergen friendly.
Remember, these numbers are without butter, or cooking oils included, just the values of the principle ingredients. I generally dump all of the principle ingredients into an app like MyFitnessPal and see what calories and macros it spits out. Your mileage may vary.
Serving Size: 1 entire pie
Calories: 2,429
Protein: 139 g
Fat: 81 g
Net Carbohydrates: 283 g
Ingredients for the mashed potatoes:
6 medium sized Russet potatoes
2 Tablespoons of butter (28 grams)
2 Tablespoons of heavy Cream (30 millileters)
Ingredients for the Shepherd's Pie filling:
2 medium onions
3 cloves of garlic
1 pound of ground beef (at least 90 percent lean)
2 cups of beef stock
2 teaspoons of corn starch (8 grams)
3 tablespoons of tomato paste (45 milliliters)
2 tablespoons of Worcestershire Sauce (30 milliliters)
Canned Vegetables (substitute whatever you desire or have on hand, just use 2-4 cans total
1 can of corn kernals
2 cans of sliced green beans
Seasonings to taste
salt
pepper
onion powder
garlic powder
Italian seasoning
Garnish
paprika
parsley flakes
Mashed Potato Instructions: One Pan Shepherd's Pie
Any mashed potato recipe that you love will work for this dish. Here's a straightforward version using six peeled russet potatoes. Add any other seasoning or extras that you want here, this is a really bare bones mashed potato recipe. Garlic powder, onion powder, chives, etc.
Prepare the Potatoes:
Start by placing a pot of water on the stove to boil, adding a pinch of salt. Rinse and peel the potatoes, cutting out any brown spots. Slice the potatoes into chunks about 1.5 inches in size. This helps them cook faster and more uniformly.
Cook the Potatoes:
Add the potato chunks to the boiling water. Boil until the potatoes are fork-tender—meaning a fork slides into them easily without resistance.
Mash the Potatoes:
Once tender, drain the water from the pot. Add a pinch of salt and pepper, a couple of knobs of butter, and one to two tablespoons of cream to the potatoes. Use a potato masher to mash the potatoes until they reach a uniformly creamy consistency. Be careful not to over-mash, as this can make the potatoes gluey.
Set Aside:
Set the mashed potatoes aside for now. They will be added on top of the meat and vegetable mixture before baking.
One Pan Shepherd's Pie Instructions
To start the beef and vegetable gravy mix, preheat a large stainless steel or cast iron pan. I used a big 12-inch Tramontina. While the pan is warming up, chop 2 medium onions and finely dice 3 garlic cloves. You can also preheat the oven to 400°F
Once the pan is preheated, coat it with cooking oil and add the chopped onions. Cook on medium-low heat. Season with salt (seasoned salt works well too). Pan fry the onions until they become soft and start to brown.
After the onions are browned, add the diced garlic and stir. Cook for about a minute until fragrant. Really, your whole kitchen should smell like roasted garlic. If the pan is dry, add more cooking oil. Add 1 lb of 90% lean ground beef. Break the beef into small crumbles and cook until it just loses all of its pink color. Season with another pinch of salt. It is important to use at least 90% lean beef otherwise too much fat will render, and we will need to drain some of that out.
Stir in a few tablespoons each of tomato paste and Worcestershire sauce. If you don’t have tomato paste, use about twice the volume of ketchup. The house should smell like tomatoes, garlic, and beef.
Add your seasonings: another heavy pinch of salt, several cranks of pepper, a few teaspoons each of onion and garlic powder, and a tablespoon of Italian seasoning. Stir to combine.
Next, add your canned vegetables. The recipe uses 1 can of corn and 2 cans of green beans, but you can use 2-4 cans of your preferred vegetables (the Shepherd’s pie in the main photo). Make sure to drain them first to avoid a soupy pie. Mix the vegetables in and let them heat through, stirring often.
Add two cups of beef stock and bring the mixture to a simmer. Once it starts bubbling, spoon out a couple of tablespoons of the liquid to make a cornstarch slurry. Mix the cornstarch with the hot liquid until dissolved, then stir it back into the pan. Mix thoroughly to ensure the gravy thickens evenly. Let it simmer for a few minutes to cook the cornstarch and concentrate the flavors.
Now it is POTATO TIME! Turn off the heat and move your pan to a cool burner so that it will stop bubbling. Spoon the mashed potatoes from earlier over the beef and vegetable mixture, spreading them evenly with a spatula. If desired, sprinkle shredded cheddar cheese on top. Dust with paprika. Place the pan in the preheated oven and bake for about 30 minutes, or until the top is golden brown and crispy.
Next, and I cannot overstate this enough, when you remove the pan from the oven, be very careful—it will be extremely hot. Set the pan on the stove to cool, but remember it will stay hot for some time. Do not absent-mindedly grab the handle because it will burn you.
Sprinkle parsley flakes over the top to contrast beautifully with the tanned potatoes, paprika, and gravy. Allow the pie to cool before serving, as this will thicken the gravy and make it easier to scoop and serve. Enjoy it by itself, or serve it with crusty bread or even some sausages will go nicely.
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