Skillet Shepherd's Pie

Step 1

Preheat oven to 400F.

Step 2

Add the potatoes into a large pot of salted water. Bring it to a boil over medium-high heat and cook until fork tender, about 10-15 minutes. If you can easily insert a fork into the potatoes, then they are ready.

Step 3

Drain the water and mash the potatoes using a potato masher or a fork. Add butter, milk, cheddar cheese, garlic powder, salt, and pepper. Stir well until evenly mixed and set aside.

Step 4

While potatoes are boiling, heat olive oil in a cast-iron skillet (or other ovenproof skillet) for 2 minutes over medium-high heat until the hot oil sizzles. Add onion and carrots, and sauté until fragrant and tender, about 2-3 minutes.

Step 5

Add ground beef and stir well to cook evenly until browned, about 5-7 minutes. Use a spatula to break up the beef into small pieces to help with even browning and cooking.

Step 6

Stir in garlic, Worcestershire sauce, Italian seasoning, paprika, salt, and pepper and stir together until well combined.

Step 7

Add flour and stir well until fully combined with the beef mixture. No dry flour should be visible.

Step 8

Add peas and beef broth. Stir occasionally and bring the mixture to a simmer, about 2 minutes.

Step 9

Reduce the heat to medium and let it simmer for another 2 minutes until thickened to a desired consistency, stirring occasionally.

Step 10

Use a spatula to spread the beef mixture into an even layer on the same skillet. Carefully add spoonfuls of the mashed potatoes on top, and spread it evenly on top using a fork.

Step 11

Bake for 25-30 minutes until the top turns golden brown. Let cool for 15 minutes before serving.