Skillet Shepherd’s Pie

Bring cozy, homemade comfort to the table with this one-pan classic. A savory mix of ground meat, carrots, peas, and sweet corn simmers in a light, creamy pan gravy, then gets crowned with fluffy mashed potatoes made with The Farmer’s Cow whole milk. Bake until the peaks turn golden and filling bubbles at the edges, let it rest, and scoop into warm, hearty bowls.

Yield: 6 servings

Ingredients

Milk‑Mashed Potato Topping

• 2 lb Yukon gold or russet potatoes, peeled and cut into chunks
• 4 tbsp unsalted butter
• ¾–1 cup The Farmer’s Cow whole milk, warmed
• ½ tsp kosher salt, plus more to taste
• ¼ tsp black pepper
• Optional: ½ cup shredded sharp cheddar

Savory Filling

• 1 tbsp olive oil
• 1-2 lb ground beef, ground turkey, or ground lamb
• 1 medium onion, finely diced
• 2 medium carrots, finely diced
• 2 cloves garlic, minced
• 2 tbsp tomato paste
• 1 tsp Worcestershire sauce
• 1 tsp dried thyme
• ½ tsp dried rosemary (or sage)
• 1 tbsp all-purpose flour
• ½ cup The Farmer’s Cow whole milk
• 1 cup frozen peas
• 1 cup frozen corn
• ½ tsp kosher salt and ¼ tsp black pepper, or to taste

Instructions

1. Add potatoes to a pot of cold salted water. Bring to a boil; cook until fork‑tender, 12–15 minutes. Drain well, then allow the steam to evaporate. Mash with butter, warm milk, salt, and pepper until smooth and fluffy. Stir in cheddar if using. Keep warm.
2. Preheat oven to 400°F. Heat olive oil in an oven-safe skillet over medium-high heat. Add ground meat, breaking it up with a spoon, and cook until browned; drain excess fat if needed.
3. Add onion and carrots; cook 4–5 minutes until softened. Stir in garlic for 30 seconds. Add tomato paste, Worcestershire, thyme, and rosemary; cook 1 minute.
4. Sprinkle flour over the mixture and stir 30 seconds. Slowly add milk, stirring until slightly thickened and glossy, 1–2 minutes. Fold in peas, corn, salt, and pepper. Taste and adjust seasoning if needed.
5. Spread mashed potatoes over filling, creating swoops and peaks. Place skillet on a sheet pan (to catch any overflow) and bake for 15–20 minutes until hot and lightly golden. For deeper color, broil 2–3 minutes.
6. Let stand 10 minutes for cleaner slices. Scoop into bowls and enjoy.

Make‑Ahead & Tips

• Assemble up to 24 hours in advance; cover and refrigerate. Bake 25–30 minutes (cover for the first 15, then uncover to brown).
• Swap the flour for 2 tsp cornstarch; whisk into the cold milk before adding.
• For extra creamy mashed potatoes, be sure to warm the milk before mixing—warm milk absorbs better and keeps potatoes silky.

Date Posted: March 10, 2026

• Milk
• Eggs