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Lunch / Dinner

Skillet Shepherd's Pie with Cheddar Mashed Potatoes

As homespun as it comes, shepherd’s pie was originally created as an economical way for Brits to use up leftover Sunday roast. It’s like a pot pie with mashed potatoes instead of pastry on top. The best part — breaking through the top to spoon out the savory meat filling.

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Test Kitchen Tip

There are numerous health benefits from eating potato skins, including increased potassium, niacin, and iron intake.


For the topping, cook potatoes in a pot of boiling salted water until fork-tender, 10–12 minutes. Drain potatoes; return to pot. Cook potatoes over medium-low heat, stirring, to remove excess moisture, 1–2 minutes.

Add half-and-half and butter, crushing with a potato masher until smooth. Stir in cheese and scallions, then season potatoes with salt and cayenne.

For the filling, heat oil in a 10-inch cast-iron skillet over medium. Add onion, celery, carrot, and garlic; sweat until softened, 5–7 minutes. Add ground sirloin, increase heat to medium-high, and cook until browned, 5–7 minutes. Stir in rosemary, flour, and tomato paste; cook 1–2 minutes.

Deglaze skillet with wine and reduce until nearly evaporated. Stir in broth, corn, green beans, and Worcestershire and bring to a boil. Cook filling until liquid is nearly reduced, 7–8 minutes. Transfer skillet to a baking sheet.

Preheat broiler to high with rack 6 inches from element.

Spread topping over filling and broil until potatoes are browned, 3–4 minutes. Let pie rest 5 minutes before serving.


Using ground sirloin ensures the shepherd’s pie is full of beefy flavor, yet not overly greasy


To ensure the filling isn’t too loose, thaw the frozen corn and beans, and pat them dry before adding.

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