Skillet Shepherd's Pie

Shepherd's Pie has always been the classic comfort food for people with ties to Britain, but lately I've been getting requests for it from friends of all sorts of ethnicities! I've had occasions when I've asked friends what they'd like me to make for them and, out of all the elegant and expensive possibilities, they said "Make your shepherd's pie." Okay! That's easy! 

Last month I made it for Limey Day (so named by one of the husbands!). That's the day every three months when three of us get together to watch British films and television. We start at 10:30 in the morning with a good chinwag along with tea and scones and various things, watch videos, have lunch, watch videos, have dessert and tea, watch videos, have snacks and wine, watch videos, maybe have some lunch leftovers and watch more videos until we just can't take it any more! For that occasion, I made my regular Shepherd's Pie.

Sometimes I make my Vegetarian Shepherd's Pie (this photo). Both of those are baked in a 13x9x2-inch baking dish, with a layer of mashed potatoes on the bottom as well as the top. This Skillet Shepherd's Pie is what I do when I'm making a smaller amount and I want to hurry things along a bit. Of course, if your skillet can't go into the oven, you can always put the pie in an 8-inch square baking dish.

In case you're wondering, we watched the first season of Mr Selfridge this time. Couldn't hang in long enough to watch all ten episodes, so had to watch the third disc another day. Have you seen it? It's delicious!

Skillet Shepherd’s Pie

(Serves 4)

I avoid the whole Shepherd's Pie or Cottage Pie / Lamb or Beef Controversy by making it with turkey. But in my family it's always been Shepherd's Pie, no matter what it's made of. And this is my quick, no-muss-no-fuss version, meaning it is baked right in the same skillet.

The Potato Topping

2 pounds (32 ounces/907 grams) russet potatoes
4 tablespoons (2 ounces/57 grams) unsalted butter, room temperature
1/2 cup (4 fluid ounces/118 ml) milk
1/2 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1/2 cup grated Cheddar

The Meat Filling

2 tablespoons extra virgin olive oil
3/4 cup (5 ounces/142 grams) chopped onion
1 pound (16 ounces/454 grams) lean ground turkey
1 1/2 teaspoons Worcestershire sauce
3/4 cup chopped carrots
3 tablespoons unbleached all-purpose flour
1 14.5-ounce can diced tomatoes
1/2 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1/2 teaspoon marjoram
3/4 cup (4 ounces/113 grams) frozen peas

1 Pare the potatoes and rinse and quarter them. Put the potatoes in a 2-quart saucepan and add cold water to cover and 1/2 teaspoon of salt. Bring to a boil and simmer about 20 minutes or until potatoes are tender.

2 In the meantime, prepare filling. In oven-safe 12-inch slope-sided skillet (I use the All-Clad 5112 Stainless 12-Inch Fry Pan), heat oil and cook onion about 5 minutes or until soft. Add ground turkey and brown well. Proper browning, rather than just "graying," gives the finished dish a richer flavor, making it well worth the extra time it takes. If using very lean ground meat, as I do, there is no need to drain the fat from the pan. A lot of moisture comes out of the turkey and must evaporate before any browning can occur. Add Worcestershire sauce toward end of browning. 

3 When meat is browned (which can take a long time, at least 20 minutes, with lean turkey), add chopped carrots and cook about 5 minutes. Sprinkle flour over all and mix thoroughly. Stir in diced tomatoes and seasonings and cook about 3 minutes. Add frozen peas and remove from heat. Smooth the top.

4 When potatoes are done, drain completely, cover and set over low heat for half a minute to dry thoroughly. Remove from heat, mash, add butter and continue mashing. Stir in milk, salt, pepper and grated Cheddar. Potatoes will be a bit looser than you would make to serve as mashed potatoes; this makes spreading easier.

5 Spread the mashed potatoes in even layer over the meat. Can be made the day before. Cover and refrigerate until 65 minutes before serving time. Preheat oven to 375 degrees. Uncover and bake for 55 minutes. (You won't need to bake it that long if you're not making it ahead and refrigerating it.) Let stand for 10 minutes before cutting into wedges.