Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Skillet Shepherd's Pie

Scott Phillips

Servings: 4

This kind of dish is perfect for a still-cold spring night. It’s hearty and filling, but the peas and mint hint at the warm weather to come.


  • Kosher salt
  • 2 large russet potatoes (about 1-1/2 lb. total), peeled and cut into 1-inch pieces
  • 1/2 cup mascarpone
  • 2 Tbs. unsalted butter
  • Freshly ground black pepper
  • 1 Tbs. olive oil
  • 1/2 cup finely chopped sweet onion
  • 1 Tbs. finely chopped garlic
  • 1 lb. ground lamb
  • 1 Tbs. finely chopped fresh rosemary
  • 2 Tbs. all-purpose flour
  • 1 cup lower-salt beef broth
  • 1-1/2 cups thawed frozen peas
  • 1 Tbs. finely chopped fresh mint
  • 3 oz. grated sharp Cheddar (about 1 cup)
  • Hot sauce, such as Cholula, for serving (optional)

Nutritional Information

  • Calories (kcal) : 830
  • Fat Calories (kcal): 520
  • Fat (g): 58
  • Saturated Fat (g): 29
  • Polyunsaturated Fat (g): 3
  • Monounsaturated Fat (g): 20
  • Cholesterol (mg): 185
  • Sodium (mg): 1060
  • Carbohydrates (g): 44
  • Fiber (g): 6
  • Sugar (g): 3
  • Protein (g): 36


  • Position a rack in the center of the oven and heat to 400°F.
  • Bring a 4-quart saucepan of well-salted water to a boil. Add the potatoes and cook until tender, 12 to 15 minutes. Reserve a little of the cooking water, drain the potatoes, and return to the pot. Add the mascarpone, butter, 1/2 tsp. salt, and 1/2 tsp. pepper, and mash until smooth. If necessary, add a little of the reserved water to make the potatoes spreadable but not too loose.
  • Meanwhile, in a 10-inch ovenproof skillet, preferably cast iron, heat the oil over medium-high heat. Add the onion and cook, stirring occasionally, until tender and browned, about 2 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the lamb, rosemary, 1/2 tsp. salt, and 1/2 tsp. pepper, and cook, stirring occasionally and breaking up the meat, until browned, 6 to 8 minutes. Spoon off most of the fat. Sprinkle the flour over the lamb, and stir until combined. Add the broth and cook, stirring and scraping up the bits on the bottom of the pan, until thickened, 2 to 3 minutes. Remove from the heat.
  • In a small bowl, combine the peas and mint. Layer the peas on top of the lamb. Dollop all over with the mashed potatoes, and use damp, flattened hands to spread them to the edge of the skillet.
  • Bake for 5 minutes, then top with the cheese. Turn the broiler on medium and broil until the cheese melts and is golden brown, 4 to 6 minutes. Allow to cool slightly before serving with some hot sauce, if you like.


Rate or Review

Reviews (11 reviews)

  • Krispie | 02/08/2020

    This was excellent! I did not tell my kids this was lamb because they wouldn’t have even tried it. All three boys absolutely loved it and had multiple helpings - even the son that doesn’t like potatoes. We will definately make again!

  • User avater
    hanseata | 11/02/2019

    Today I made this excellent dish again. I found it easier and faster to use a wet plastic spatula for spreading the mashed potatoes over the pea/mint layer than my damp hands.

Show More

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial