Quick skillet shepherd's pie

By Christine Cushing
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Quick skillet shepherd's pie

When you're short on time, turn to this quick skillet shepherd's pie for awesome comfort food feels.



  • 3 tablespoons. olive oil (45 millilitres)
  • 1 ½ pounds lean ground bison or beef (675 grams)
  • 1 cooking onion, grated
  • 1 sweet potato, shredded
  • 2 carrots, shredded
  • Chopped thyme and rosemary to taste
  • Pinch ground cloves
  • 1 tablespoon Worcestershire sauce (15 millilitres)
  • 1 cup beef stock (250 millilitres)
  • 1 small package frozen edamame
  • Sea salt and freshly cracked black pepper to taste


  1. In a large skillet heat olive oil and brown meat until golden, over high heat. 
  2. Add the grated onion and continue to cook until onion is soft, about five minutes, stirring regularly.  
  3. Add the remaining ingredients, except edamame, and reduce heat to medium.  Simmer uncovered for eight-10 minutes until vegetables and meat are tender.   
  4. Add the edamame and and a splash of water, if completely dry and simmer until tender, about five minutes or to taste. 
  5. Adjust seasoning  and serve .


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