Description
A hearty and comforting Skillet Shepherd’s Pie made gluten-free with a savory lamb and beef filling topped with creamy mashed potatoes, baked to golden perfection and garnished with fresh chives.
Ingredients
For the Potatoes
- 1.5 lb yellow potatoes, peeled and diced into 1-inch cubes
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ¼ cup unsalted butter
- ½ cup crème fraîche or sour cream
- ¼ cup whole milk or heavy cream
- ¼ cup chopped chives, plus more for garnish
For the Meat Filling
- 2 tablespoons olive oil
- 2 cups diced yellow onion (about 1 large onion)
- 1 cup diced carrots (about 2 large carrots, peeled and diced)
- 4 cloves garlic, minced
- 1 lb ground lamb
- ½ lb ground beef
- 1 ½ teaspoons kosher salt
- 1 teaspoon fresh thyme leaves
- 1 tablespoon tomato paste
- 2 tablespoons coconut aminos
- 1 cup low-sodium beef stock
- 1 ½ cups frozen peas
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) to prepare for baking the assembled shepherd’s pie.
- Make the Mashed Potatoes: Place the diced potatoes in a pot and cover with water an inch above the potatoes. Bring to a boil and cook for 12–14 minutes until they are fork-tender. Drain the potatoes and either rice or mash them back in the pot. Add kosher salt, pepper, unsalted butter, crème fraîche, milk, and chopped chives. Mix gently until creamy, being careful not to overmix. Set aside.
- Make the Meat Filling: Heat olive oil in a large oven-safe skillet over medium heat. Add diced onions, carrots, and minced garlic; cook for 7–9 minutes until vegetables soften. Add ground lamb and ground beef to the skillet and break up the meat with a spoon. Cook for about 10 minutes until meat browns thoroughly. Drain any excess grease. Stir in kosher salt, fresh thyme leaves, and tomato paste, cooking for an additional minute. Pour in coconut aminos and low-sodium beef stock, scraping the bottom of the skillet to loosen browned bits. Stir in frozen peas and let the mixture simmer for 2 minutes. Remove skillet from heat.
- Assemble the Shepherd’s Pie: Evenly spread the prepared mashed potatoes over the meat filling in the skillet, smoothing the surface to cover completely.
- Bake: Place the skillet in the preheated oven and bake for 27–30 minutes until the mashed potatoes turn slightly golden and the filling is bubbling around the edges.
- Cool & Serve: Remove the skillet from the oven and let it rest for 20 minutes to set before serving. Garnish with additional chopped chives for a fresh, vibrant finish.
Notes
- You can substitute crème fraîche with sour cream for a slightly tangier taste.
- Use heavy cream instead of whole milk for a richer mashed potato topping.
- If you prefer a vegetarian version, substitute ground meat with lentils or mushrooms but adjust cooking times accordingly.
- Make sure the skillet you use is oven-safe to safely bake and serve.
- Resting time helps the pie firm up for easier slicing and serving.
- For extra flavor, add a sprinkle of grated cheese on top before baking.
