One Skillet Shepherd's Pot Pie
Try this One Skillet Shepherds Pot Pie recipe, or contribute your own.
Try this One Skillet Shepherds Pot Pie recipe, or contribute your own.
- 1 teaspoon salt
- 1 teaspoon worcestershire sauce
- 1 pound ground beef
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 5 tablespoons butter
- 1 tablespoon milk
- 2 teaspoons olive oil
- 1 cup frozen peas
- 1/4 cup ice water
- 1/2 tablespoon cornstarch
- 1 cups flour spooned and leveled
- 1/4 cup shortening (i like butter-flavored crisco)
- 1 medium onion chopped (about 1 and 1/2 cups)
- 2-3 carrots peeled and chopped (about 1 cup)
- 1 cup cold beef broth*
- 1 cup frozen diced hash browns (diced in little cubes not shredded)
- 1 cups cheddar cheese shredded (or use sliced)
- 2 tablespoons shredded cheddar cheese to top pie crust
- Carbohydrate 21.7524705543429 g
- Cholesterol 77.2979295959906 mg
- Fat 22.2594754377688 g
- Fiber 0.768459210685096 g
- Protein 16.1783641973408 g
- Saturated Fat 11.8814045688686 g
- Serving Size 1 1 Serving (130g)
- Sodium 229.896386167817 mg
- Sugar 20.9840113436578 g
- Trans Fat 2.07503149199028 g
- Calories 351 calories
Step-by-step
- Begin by making the pie crust. (Of course you can skip this step and use a pre-made pie crust from the store!)
- In a medium bowl, stir together flour and 3/4 teaspoon salt.
- Use your hands, a fork, or a pastry cutter to cut in the butter and shortening. Work it together until it resembles coarse crumbs. There should be butter chunks the size of peas.
- Add 1/4 cup ice water and combine with a fork until it has mostly come together. Dust your hands with flour and knead it together in the in bowl a couple times, until it has come together. Stick it in the fridge while you make the filling.
- Preheat your oven to 375 degrees F.
- In a 10-inch cast iron skillet, heat 2 teaspoons olive oil over medium high heat.
- Add the onions and carrots and saute for about 6-8 minutes, until the onions are translucent and the carrots are beginning to soften.
- Add the ground beef and continue cooking over medium high heat for another 5-8 minutes, until the beef is well cooked and crumbled.
- Tilt the pan and use a spoon to drain the grease from the pan. Or whatever method you like to use to get ground beef out of a skillet.
- In a small bowl, stir together 1 cup COLD (or at least room temperature) beef broth and 1/2 tablespoon cornstarch until dissolved. (The broth cannot be warm when you add the cornstarch, or it will get lumpy.)
- Stir the broth mixture into the ground beef, continuing to stir over medium high heat.
- Add 1 teaspoon Worcestershire sauce, 1 teaspoon salt, and 1/4 teaspoon pepper.
- Once the mixture has started to bubble, lower the heat to medium and cook for another 3 minutes, until the mixture has thickened a bit.
- Add in 1 cup each frozen peas and hash browns (no need to thaw) and stir together. Turn off the heat and spread the beef mixture evenly in the skillet.
- Sprinkle 1 and 1/2 cups cheddar cheese over the top of the beef mixture, don't stir. The second time I made this I used a few slices of cheddar cheese instead of shredding it, and I liked that even better!
- Roll out the pie dough you already made onto a floured surface. Roll it into a circle that will cover your skillet, plus about 2 inches to hang over. (Mine was about 14-15 inches across.)
- Have the tablespoon of milk, a pastry brush, and 2 tablespoons shredded cheddar ready to go.
- Working quickly (because you want your pie dough to go into the oven as cold as possible) cover the skillet with the pie dough. Fold the edges underneath and use your fingers to quickly crimp the edges however you like.
- Brush the top of the pie and the edges with milk. Sprinkle with a little bit of cheese. (Don't use too much, you want to be able to taste the flakiness on top of the crust. I used too much in the version I photographed.) Use a sharp knife to make 2-4 slits in the top of the pie to vent.
- Place the skillet on a baking sheet just in case it bubbles over.
- Bake in the oven at 375 degrees for about 30 minutes.
- After 30 minutes, you may need to cover the edges of the dough so that it doesn't get too brown. Fold a large square of aluminum foil in half twice, then cut a circle out of the center. Unfold the foil and you should have a cover for the edges of your crust but not the center. Cover the edges of the crust well and continue baking for another 5 minutes or so, until the center of the crust is starting to turn golden.
- Let the pie sit for 10 minutes before slicing and serving.
One Skillet Shepherd's Pot Pie: A Weeknight Winner
As a busy working mom, time is my most precious commodity. Dinner needs to be quick, easy, and preferably delicious enough to please even the pickiest eaters in my family. That’s why I’ve fallen head-over-heels for one-skillet meals. They minimize cleanup, maximize flavor, and are surprisingly versatile. This One Skillet Shepherd's Pot Pie recipe is a perfect example. It satisfies that craving for a comforting, hearty pie without the fuss of a traditional crust and multiple baking dishes.
The beauty of this recipe lies in its simplicity. Forget hours spent meticulously making a pie crust from scratch (though if you’re feeling ambitious, go for it!). The convenience of a store-bought crust or even skipping the crust entirely makes this recipe adaptable to my hectic schedule. I usually opt for the store-bought option – saving time and energy without sacrificing taste. The filling is equally straightforward. A quick sauté of onions and carrots, followed by browning the ground beef, creates a flavorful base. The addition of frozen peas and hash browns streamlines the process further. There's nothing like that satisfying mix of textures and flavors, the tender beef, the slightly sweet carrots and onions, and the burst of freshness from the peas. The creamy cheddar cheese on top brings everything together, creating a luscious, savory topping that simply melts in your mouth.
One of my favorite things about this recipe is its versatility. Feel free to experiment with different vegetables. Broccoli, mushrooms, or even sweet potatoes would all add a unique twist. Likewise, you could easily swap the cheddar cheese for another favorite, such as Monterey Jack or pepper jack, for a little kick. The spice level is easily adjustable to your preference as well. A dash of cayenne pepper or a pinch of paprika could add some welcome heat. I often adjust the seasonings to suit my family’s palate. Sometimes, I add a little bit of garlic powder for an extra savory punch. The most important part, in my opinion, is enjoying the process of preparing and sharing a delicious meal with those you love. This is a dish that brings people together – comforting, heartwarming, and totally manageable even on a busy weeknight.
This One Skillet Shepherd's Pot Pie is more than just a meal; it’s a testament to the power of simple, delicious cooking. It's a recipe that I wholeheartedly recommend to any busy individual, family, or anyone who appreciates a hearty and flavorful dinner without the unnecessary complexities. With minimal effort and maximum deliciousness, this dish always brings a smile to my face and my family’s.
Tips and Variations:
- Make it vegetarian: Replace the ground beef with lentils or mushrooms for a hearty vegetarian option.
- Spice it up: Add a pinch of red pepper flakes or a dash of hot sauce for a spicier kick.
- Add herbs: Fresh herbs like thyme or rosemary would complement the flavors beautifully.
- Use different cheese: Experiment with other cheeses like Gruyere, Monterey Jack, or a blend.
- Make it a casserole: Omit the pie crust altogether and bake in a casserole dish for a simpler approach.
- Leftovers are great: This dish reheats well and tastes even better the next day.
This recipe is a true lifesaver on busy weeknights. It’s fast, flavorful, and family-friendly – a winning combination in my book. So ditch the takeout menus and give this One Skillet Shepherd’s Pot Pie a try. You won’t be disappointed!
