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One-Pot Shepherd’s Pie

When the weather turns cool and cozy meals take center stage, this one-pot Shepherd’s Pie brings comfort to the whole family. Made with ground beef, creamy mashed potatoes, and garden vegetables, it’s hearty, simple, and full of flavor. Whether baked in a Dutch oven or your favorite cast iron skillet, this homestead classic warms both the home and the heart.
Course Main Course
Cuisine American, Homestead
Keyword budget-friendly comfort food, family dinner, homestead cooking, one-pot dinner, shepherd’s pie
Prep Time 25 minutes
Cook Time 30 minutes
Servings 12 people

Equipment

  • Dutch oven (or cast iron skillet for variation)
  • Large pot
  • Potato masher
  • Wooden spoon

Ingredients

  • 1 lb Ground beef
  • 6 medium Potatoes, peeled
  • 2 tsp Thyme, divided
  • Salt, to taste
  • Pepper, to taste
  • 1 tbsp Onion powder
  • 1 can (6 ounces) Tomato paste
  • 1/2 cup Beef broth
  • 1 1bsp Garlic powder
  • 1/4 cup Heavy cream
  • 1 bag (12 ounces) Frozen mixed vegetables

Instructions

  • Preheat oven to 350°F.
  • In a Dutch oven, brown the ground beef over medium heat. Drain excess fat and set aside.
  • In a separate pot, boil the potatoes until fork-tender. Mash them with 1 teaspoon thyme, salt, and pepper to taste; set aside.
  • Return the ground beef to the Dutch oven. Add onion powder, tomato paste, beef broth, garlic powder, cream, and the remaining thyme. Stir well to combine and season with salt and pepper to taste.
  • Mix in the frozen vegetables.
  • Spread the mashed potatoes evenly over the meat mixture.
  • Bake uncovered for 25–30 minutes, until the top is slightly golden and edges are bubbly.
  • Allow to cool slightly before serving.

Notes

  • You can substitute ground beef with ground turkey, venison, or lamb.
  • For extra creaminess, add a spoonful of butter to your mashed potatoes.
  • This recipe freezes beautifully — store leftovers in an airtight container for up to 3 months.
  • Serve with a side salad or warm rolls for a complete meal.

Cast Iron Skillet Option

If you love cooking with cast iron, this recipe works beautifully in a 12-inch oven-safe skillet. It adds a rustic charm and crisps the potato topping perfectly.
To make it in a cast iron skillet:
  1. Brown the ground beef directly in your skillet and drain excess fat.
  2. Stir in onion powder, tomato paste, broth, garlic powder, cream, thyme, salt, and pepper.
  3. Mix in the vegetables and spread evenly across the pan.
  4. Spoon mashed potatoes over the top and spread to cover.
  5. Bake at 350°F for 25–30 minutes, until bubbly and lightly golden.
  6. For an extra-crispy topping, broil for 2–3 minutes before serving.