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Skillet Shepherd's Pie

(17 Votes)
Updated May 17, 2018
SERVES
4
COOK TIME
5 Min

This delicious old-fashioned-tasting recipe for Shepherd's Pie is made in a snap in a skillet, using today's shortcuts. The result? The "stick-to-their ribs" heartiness they're expecting, without a lot of work for us!

What You'll Need

  • 2 cups cubed cooked chicken (see below)
  • 1 (16-ounce) package frozen mixed vegetables, thawed and drained
  • 1 (10-3/4-ounce) can condensed cream of mushroom soup
  • 1/2 cup milk
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • 4 cups hot mashed potatoes (see below)

What to Do

  1. In a large skillet, combine all the ingredients except the potatoes over high heat; mix well.
     
  2. Cook 5 to 8 minutes, or until heated through, stirring frequently. Remove from the heat and dollop with the potatoes. Serve immediately.

Note

Nutritional InformationShow More

Servings Per Recipe: 4

  • Amount Per Serving % Daily Value *
  • Calories 473
  • Calories from Fat 171
  • Total Fat 19g 29 %
  • Saturated Fat 9.0g 45 %
  • Trans Fat 0.4g 0 %
  • Protein 31g 63 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 91mg 30 %
  • Sodium 999mg 42 %
  • Total Carbohydrates 45g 15 %
  • Dietary Fiber 6.3g 25 %
  • Sugars 6.0g 0 %
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Ratings & Comments

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I have not made this yet so I cannot rate it.

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Can I substitute something else for the cream of mushroom soup?

Hi there! You can substitute with a jar of chicken or turkey gravy.

I used to make something very similar to this using browned ground beef. I also completely covered the top of the pie with mashed potatoes. When the entire pie was bubbly hot, I put it under the broiler and browned the potato tops. Delicious!

Is there anyway of getting some real lamb meat to replace the chiken so that it would live up to the name of Shepherd,s Pie? After all, the original version had lamb meat or mutton in it.

If you prefer to use lamb, we would recommend another recipe. The chicken is this recipe is already cooked, so you are only heating it through. If you make this with lamb, you would need to cook it a lot longer so the meat is tender.

This recipe looks gluten free. However you need to read the labels on each pre-packaged or canned item to make sure it doesn't have any gluten containing grains in it.

Just a note: I know that Campbell's Cream of Mushroom soup is NOT gluten free. I am not aware of a gluten free cream of mushroom soup, but perhaps there is one. But I know for certain that Campbell's is not gf.

Progresso cream of mushroom soup is gluten-free.

Is there a place I can ask questions about a recipe?

Ask your question right here! There are plenty of helpful readers, and the Mr. Food folks answer here, too.

Thank you! I need some easy gluten free recipes and i was wondering if this skillet Shepherd's Pie was considered gluten free.

The new mashed potatoes that are in the refrigerated cases are WONDERFUL!! I am 70 years old, grew up in Iowa where everything was made from scratch (which was the way I was taught), and after trying these boughten ones don't know I will ever mash again!!!

Hello Iowa girl. My wife is a Iowa girl and I guess the only Iowa girl that doesn't cook. That's my job. I agree with your comment about the store bought mashed potatoes. Their quite good. It's just us now so it is a lot easier. Go Hawks! (I'm a Texas boy)

I like good old real potatoes, but in a hurry instant potatoes work , and true some good brands to pick from!!!

If you want to make instant potatoes taste like the real thing, just add some cream cheese to them, along with whole milk!! I've done that with 1% milk....never fails!!

I would agree that most instant potatoes don't taste like the real thing. However, I have found two products that are darn good! I use "Potato Buds" & Costco sells yukon gold mashed potatoes. They come in meal size pouches packaged in a box & are very good. I have served them to guests who have raved about the mashed potatoes & are so surprised when I show them the package.

Using instant mashed potatoes may "make it even easier", but I sincerely doubt it will result in a "delicious old-fashioned-tasting recipe"!

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