STOVETOP SHEPHERD'S PIE

Stovetop Shepherd's Pie is a classic comfort food made with layers of seasoned meat, veggies, and creamy mashed potatoes. This easy version is made completely on the stove, with no baking required.

Prep Time35

Course: Main Course

Cuisine: American

Keyword: Stovetop Shepherd's Pie

Servings: servings

Calories: 277kcal

Author: Jessica & Nellie

Ingredients

For the meat layer:

1 tablespoon olive oil
1 small onion diced
2 cloves garlic minced
1 pound lean ground turkey chicken, or ground beef
1 tablespoon Worcestershire sauce
½ teaspoon dried rosemary
½ teaspoon dried thyme
2 tablespoons tomato paste
1 teaspoon kosher salt and fresh ground black pepper to taste
1 cup chicken stock
1 tablespoon cornstarch
1 cup frozen mixed peas and carrots
1 cup frozen corn kernels

For the mashed potato layer:

2.5 pounds russet potatoes
½ cup half and half
1 tablespoon salted butter
½ teaspoon kosher salt to taste

Instructions

MAKE THE POTATO LAYER

Peel the potatoes, dice them into even pieces, rinse them, and place them in a large pot. Cover with water and bring to a boil. Boil potatoes for about 10-15 minutes until fork tender (move on to the next steps while the potatoes boil). Once the potatoes are fully cooked, drain the excess water off and return the potatoes to the pot. Mash the potatoes until they reach a fluffy texture. Add the half and half, butter, and salt, and stir to combine. Set the potatoes aside, and cover them to keep them hot.

MAKE THE MEAT LAYER

Dice one small onion. Heat oil in a large skillet over medium-high heat. Sauté the onion until fragrant and translucent, about 3-4 minutes. Add minced garlic, ground turkey, and a small pinch of salt to the skillet and cook until the turkey is browned.
To the skillet, add the Worcestershire sauce, tomato paste, rosemary, thyme, and half of the kosher salt. Stir the seasonings into the meat until well incorporated.

MAKE THE GRAVY

In a small bowl, mix the chicken stock and cornstarch. Whisk until the cornstarch is fully incorporated and there are no lumps. Add the cornstarch slurry to the skillet and stir. Reduce to medium heat and let the mixture simmer for about 5 minutes until the slurry starts to thicken up and form a yummy brown gravy. The gravy should be thick enough to coat the back of a spoon. Taste the sauce and add the remaining kosher salt and black pepper to taste.

ADD THE VEGETABLES

Add the frozen vegetables to the skillet and mix everything well. The vegetables will cook very quickly, so you can move on to the next step without letting them simmer. The water from the frozen vegetables might thin the gravy out a bit, but it will thicken again as it simmers in the next steps.

LAYER EVERYTHING TOGETHER

Spoon hot mashed potatoes on top of the meat mixture. Smooth out the mashed potatoes with a spoon to make an even layer of potatoes over top of the bottom layer of meat. Don't mix the layers together - you want to form two separate layers.

SIMMER & SERVE

Put the lid on the skillet and let the mixture simmer on the stovetop for about 5 minutes over medium to medium-low heat. The shepherd's pie is done when it is heated through and you can see the gravy bubble up the sides. Sprinkle with some fresh herbs and ground pepper, and serve.

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