Cottage Pie in a Skillet is Easy Weeknight Recipe

This is the easiest recipe to make on a weeknight.

You probably already have most of the ingredients.

Make it in a skillet, as I did in my cast-iron Lodge skillet, and there’s even less wash-up to do after dinner.

Scroll down now if you want to get right to this tasty recipe.

Otherwise, I’ll tell you why I chose to make delicious Cottage Pie this week.

St. Brigid’s Day

So Monday, February 1st was St. Brigid’s Day.

One of Ireland’s three patron saints, St. Brigid is known for her cross made from rushes, square in the middle with four arms stretching out from the center. Many believe her cross protects their home.

Also known as Lá Fhéile Bhríde or Imbolc, St. Brigid’s Day marks the first day of spring there, when the days begin to get longer and signs of spring start to emerge.

So what does all this have to do with weeknight dinners, you ask?

Well, my thoughts turned to the hearty, filling and oh-so-tasty winter dinners of my childhood in Ireland. Shout out to my sweet mom here.

Anyway, several of her dishes crossed my mind, but I didn’t have all the ingredients on hand to make them.

Circumstances conspired to make cottage pie the winner.

Ground beef? Check.

Potatoes? Check.

Onions, carrots and frozen peas? Check.

So cottage pie it was.

Cottage pie is made with ground beef. It’s also known as shepherd’s pie if it’s made with lamb, but I think they’re often referred to interchangeably.

And did I mention they call for potatoes? Yes, I love spuds. Mashed, boiled with their jackets on, as french fries or chips, potatoes au gratin, tater tots, Colcannon (Potatoes mixed with cabbage), Boxty (Irish potato cakes), you name it.

Potatoes anyone? Count me in! Yes, I’m right over here!

I even tried out this new potato ricer for the first time and the potatoes came out so fluffy and light.

With the ricer, you’re basically forcing the potato through fine holes. Mashing them might be a little quicker but not by much.

Ingredients

The ingredients for this dish are pretty fluid, really. As long as you have the meat and potatoes, you’re good to go.

Add whatever veggies you’d like, such as peas or corn kernels, and/or carrots.

Here are the ingredients:

• 1½ lbs lean ground beef
• 5 large potatoes
• 1 onion, finely cut
• 3 carrots, thinly cut
• 1/2 lb frozen peas (use all of the 1 lb-bag if you like peas)
• 2 cloves garlic
• 5 tbsp Worcestershire sauce (or use 1 tbsp of tomato paste if you don’t have Worcestershire sauce)
• 1 tbsp all-purpose flour
• salt and pepper to taste
• dash of dried rosemary

For the Potatoes

• 1 cup milk
• 3 tbsp butter
• salt and pepper to taste
• 1/4 lb shredded Cheddar cheese
• sprinkle of chopped fresh parsley (I used dried parsley)

Directions

First, preheat the oven to 400-degrees F (200-degrees C).

For the meat filling: In your skillet, sautée the onions, garlic and the carrots on a medium heat for about 5 minutes, since the carrots take a little longer to soften.

Add the ground beef, Worcestershire sauce, salt and pepper, and rosemary and cook for about 15 minutes on medium. Also add the flour at this point. I mix the tablespoon of flour with 3/4 cup of water until there are no lumps and add to the meat mixture.

For the topping: Boil the potatoes until they’re soft, about 20 to 25 minutes.

When they’re done, peel them (or not) and either mash them or put them in a potato ricer. I used the ricer and really liked how they came out.

Add the milk, butter and salt and pepper to season.

Then spread it over the meat mixture in the skillet.

Sprinkle the Cheddar cheese and dried parsley over the top.

Pop the skillet in the oven and bake for 30 minutes, until the cheese is melted and slightly browned. If you have fresh parsley, garnish before serving.

This makes about 8 to 10 servings.

Serve and enjoy!