Skillet Shepherd’s Pie
The full shepherd's pie experience in one ovenproof skillet: savory beef and vegetable filling under a golden mash lid, with Greek yogurt and parmesan standing in for the butter and cream. Hearty enough for the depths of winter at 44 grams of protein a serving.
Method
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Boil the potatoes in salted water 12 to 15 minutes until tender. Drain well and mash with the yogurt, milk, parmesan, and plenty of pepper.
💡 Tip: Drain them properly and let them steam-dry a minute. Wet potatoes make gluey mash. -
Meanwhile, brown the beef hard in a large ovenproof skillet over medium-high, 5 to 6 minutes.
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Add the onion, carrots, and garlic and cook 5 minutes. Stir in the tomato paste and flour for 1 minute.
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Pour in the broth with the Worcestershire and thyme and simmer 5 minutes until it thickens to a gravy. Stir in the peas and level the filling.
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Spread the mash over the top, rough it up with a fork, and grill / broil 8 to 10 minutes until golden and bubbling at the edges.
💡 Tip: Straight under the broiler, no oven stage needed. The filling is already cooked.
Notes
Technically a cottage pie, since it is beef. Shepherd's pie is what everyone searches, so shepherd's pie it is. Lamb mince works if you want the original, with heavier macros.
Extra-lean beef keeps the filling from swimming in grease.
Greek yogurt plus parmesan in the mash gives you creamy and savory without a stick of butter.
Drag a fork across the mash before it goes under the grill. The ridges are what brown.
Nutrition Information
| Calories | 475kcal |
| Total Fat | 11g |
| Total Carbohydrates | 49g |
| Protein | 44g |
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Frequently Asked Questions
Can I make it ahead?
Yes. Assemble the whole skillet, cool, and refrigerate up to 2 days, then bake at 200C / 400F for 25 to 30 minutes until piping hot and browned. It also freezes assembled and unbaked for 3 months.
Can I cut the carbs?
Swap half or all of the potato for mashed cauliflower. A full swap drops around 25g of carbs a serving and the parmesan keeps the topping tasting like something.
What makes this leaner than the classic?
Three swaps: 5% beef instead of 20%, a splash of broth thickened with flour instead of a butter roux, and a mash built on Greek yogurt rather than butter and cream. The structure of the dish never changes.
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