Skillet Shep's Pie with Broccoli Cheddar Mash

11/24/2025

Skillet Shep's Pie
with Broc Ched Mash

Prep Time: 25 Min
Cook Time: 1 Hr 30 Min (approx)

Yields: 4+ Servings

Sheps Pie

SHEPS PIE - Begin heating the butter, EVOO, thyme, and pepper flakes, in a large, 12" skillet set to about medium. Once heated, add the garlic and stir for 30 + seconds before adding the onion, celery, carrot, and a generous pinch of both salt & pepper. Stir as needed and cook the veg for about 12 - 15 minutes, reducing your heat if needed to keep them from scorching. They should be mostly soft at this point. Make a well in the center of the skillet and drop in the plant- based beef. Break it up into smaller crumbles as it browns, season with salt & pepper, and after a couple minutes, stir everything together and continue to cook another couple minutes.

Stir in the browning sauce and tomato paste. Once that's nice and combined, continue to cook another couple minutes before stirring in the flour. Continue to sit and cook another couple minutes and then pour in the beef broth. Make sure to scrape the bottom of your skillet to release any flavourful bits. Bring the skillet to a boil and once boiled, season with the garlic & onion powders, a generous hit of salt, and some cracked pepper. Reduce to a very low simmer and simmer uncovered until the taters are ready. At the very end, stir in the frozen green beans, pluck out the thyme sprigs, taste, and adjust the salt to your liking.

NOTE - If the skillet starts reducing too much before the potatoes are ready, you can pull it off the heat early and just leave it covered until the taters are ready!
TATERS - Add the chopped potatoes and a teaspoon of salt to a pot of cold water full enough to cover the taters entirely. Bring the taters to a boil and cook until fork tender, adding the broccoli in the last 5 minutes. In the meantime, heat the cream and butter. Strain the potatoes / broccoli, reserving 1/4 C of the salty water, and return them to the pot on the burner that is now turned off. Pour the hot cream / butter & starchy water into the tater / broccoli pot and mash until creamy and combined. You can leave them a bit rustic, or mash them to your heart's content, just don't overwork them or they'll be gummy. Fold in the cheddar, remaining salt, and some cracked pepper. The parsley is optional for this recipe. Taste and adjust salt if needed / desired.

Now, turn off your shep's pie and get the skillet onto a wire cooling rack. At this time, set your oven to 375 F. Use a rubber spatula to flatten the shep's pie filling into a nice, flat layer. Scoop the taters on top and use your rubber spatula to spread them around to coat the skillet. Swipe through the potatoes in a zig zag pattern which will help create some crusty, golden brown bits in the oven. I left a perimeter without taters just so you could see the gorgeous filling bubbling away in the oven.
Once the oven is preheated, get the skillet on a baking sheet to catch any bubbling over, just in case. Bake the shep's pie for 35 - 40 minutes until bubbly with nice, golden potatoes on top. Remove and set onto a wire cooling rack while you prepare the gravy. Garnish the skillet with chopped parsley and chives.
Prepare the gravy according to package directions. Once rich and thick, it's time to serve. Scoop the skillet shep's pie into serving dishes, smother in a ladle of brown gravy, and garnish with additional chives. ENJOY!
Remaining shep's pie can be stored in an airtight container for up to 4 days <3