One-Pan Easy Shepherd’s Pie Recipe
This small-batch shepherd’s pie is a gentle, comforting meal for one or two. It keeps steps simple and textures soft so the dish is easy to eat and digest. The recipe uses common supermarket ingredients and mostly cooks in a single oven-safe skillet for minimal cleanup.
Cooking for one or two should be quick and reassuring. This recipe scales down a classic to make a warm, complete dinner without long prep or lots of leftovers.
Keep vegetables finely diced and mash the potatoes until smooth for an easy-to-chew finish. You’ll get comfort food with small portions and gentle textures.
Ingredients You’ll Need
- 8 oz (225 g) ground beef
- 1 small onion, finely chopped (about 1/2 cup)
- 1 medium carrot, diced small (about 1/2 cup)
- 1/2 cup frozen peas
- 1 clove garlic, minced
- 1 tbsp tomato paste
- 1 tsp low-sodium soy sauce or tamari
- 1/3 cup low-sodium beef or vegetable broth
- 1 tbsp olive oil
- 2 medium potatoes (about 10–12 oz / 300–350 g total), peeled and chopped
- 2 tbsp milk (or dairy-free milk)
- 1 tbsp butter or olive oil (for mash)
- Salt and pepper to taste
- Pinch of dried thyme or 1/2 tsp fresh, optional
You can serve this shepherd’s pie with a small side of soft bread or a simple steamed vegetable if you like.
Step-by-Step Recipe
- Preheat oven to 425°F (220°C) if using the broiler finish. Place an oven-safe 9-inch skillet on the stove.
- Cook potatoes: place chopped potatoes in a small pot, cover with water, bring to a boil and simmer 12–15 minutes until very tender. Drain and mash with milk and butter until smooth.
- For extra softness, mash potatoes with a fork or handheld masher until silkier.
- While potatoes cook, heat olive oil in the skillet over medium heat. Add onion and carrot and cook 6–8 minutes until softened and small in size.
- Add ground beef and break it up with a spoon. Cook until no longer pink, about 5 minutes. Drain any excess fat if needed.
- Stir in garlic, tomato paste, soy sauce, broth, and thyme. Add peas. Simmer gently 4–6 minutes until the mixture thickens slightly and flavors meld.
- Taste and season with salt and pepper, remembering you can reduce salt if advised by a doctor.
- Spoon the mashed potatoes over the beef mixture and smooth the top with a spatula. For a golden top, place skillet under the broiler for 2–4 minutes, watching closely, or bake at 375°F (190°C) for 10–12 minutes to heat through.
- Let rest 2 minutes, then serve warm. Cut into portions right from the skillet for minimal dishes.
Tips and Easy Variations
Make it softer
- Mash potatoes extra smooth for an easy-to-chew topping.
- Finely dice vegetables or grate the carrot so they soften quickly.
- Cook vegetables until very tender before combining with meat.
Diet swaps
- Reduce starch by swapping half the potatoes for cauliflower mash.
- Use cooked lentils (3/4 cup) and vegetable broth for a vegetarian version.
- Swap ground beef for ground turkey or chicken if preferred.
One-pan convenience
- Use an oven-safe skillet to cook filling on the stove and finish in the oven.
- Drain excess fat from the pan to keep the topping from getting greasy.
- Assemble and broil for a quick golden finish with minimal cleanup.
Quick notes
- Use low-sodium broth and reduced-sodium soy sauce to cut salt.
- Prepare filling and mash ahead and assemble before baking if short on time.
- Freeze single portions for easy reheats later.
Storage and Leftovers
Fridge
Refrigerate leftovers in an airtight container for up to 3 days.
Freezer
Freeze single portions in freezer-safe containers for up to 2 months; thaw overnight in the fridge before reheating.
Reheating
Reheat in the microwave or in a 350°F (175°C) oven until hot throughout.
Conclusion
Give this small, one-pan shepherd’s pie a try when you want a familiar, gentle meal without fuss. It’s comforting, simple, and sized for one or two—perfect for a quiet evening or an easy lunch.
With a few small swaps you can tailor texture, reduce salt, or make it vegetarian while keeping minimal cleanup and warm comfort on the plate.
FAQ
Can I make this ahead?▶
Yes. Prepare filling and mashed potatoes separately, refrigerate up to 24 hours, assemble and bake when ready.
How do I make it softer for easier chewing?▶
Cook vegetables until very tender and mash the potatoes until smooth. You can also mash the filling slightly to break pieces down further.
