Skillet Shepherd's Pie

This recipe for Skillet Shepherd's Pie is an easy and delicious way to get a classic favourite on the table in no-time (and using left over roast beef makes it even easier).


Mashed Potato Topping
4 to 5 large Yukon Gold potatoes, peeled and chopped
2 tbsp. butter
1/2 cup whipping cream (35%)
Salt and freshly ground pepper, to taste

Roast Beef Filling
2 tbsp. olive oil
1 onion, diced
1 stalk celery, diced
1 carrot, diced
Salt and freshly ground pepper, to taste
1 sprig of thyme, chopped
1 tbsp. flour
1 cup beef stock
4 cups diced cooked roast beef
1/2 cup frozen peas

1 cup frozen corn kernels, thawed
1 cup grated cheddar cheese, for topping


Mashed Potato Topping
Add potatoes to boiling salted water. Cook until fork tender, about 15 to 20 minutes. Drain well. Mash potatoes until smooth. Stir in butter and cream. Season with salt and pepper.

Meat Filling
Meanwhile, heat olive oil in ovenproof skillet over medium to medium high heat. When oil is hot, add the onion, carrots and celery. Sauté until vegetables start to soften, about 5 minutes. Season with salt and pepper and add chopped thyme. Stir in flour. Let cook for 1 to 2 minutes. Add the stock and bring to a boil. Add roast beef and mix well. Reduce heat and let simmer for 5 minutes. Add peas. When peas are heated through, taste and adjust seasoning.

Preheat oven to 400 degrees F.

Top the meat filling in the ovenproof skillet first with a layer of corn, and then add the mashed potato topping. Finish with a sprinkle with grated cheddar cheese. Bake until filling is steaming hot and bubbling, and cheese is melted and golden brown, about 20 to 25 minutes.

Yield: 4 servings.