Description

This Ground Chicken Skillet Shepherd’s Pie is cozy, satisfying comfort food made weeknight‑easy. Lean ground chicken simmers with tender veggies in a savory, herby sauce, then gets topped with creamy mashed potatoes and a sprinkle of cheddar. Everything cooks in one skillet for minimal cleanup and maximum flavor.

Ingredients

Scale

1 pound ground chicken
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
2 carrots, diced
1 cup frozen peas
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
Salt and pepper, to taste
2 cups mashed potatoes (store‑bought or homemade)
1/2 cup shredded cheddar cheese (optional)
Fresh parsley, chopped, for garnish

Instructions

Heat the olive oil in a large oven‑safe skillet over medium heat. Add the chopped onion and minced garlic, and sauté for 2–3 minutes, until the onion is softened and translucent.
Add the ground chicken to the skillet, breaking it apart with a spatula. Cook for 5–7 minutes, or until the chicken is no longer pink and lightly browned.
Stir in the diced carrots, frozen peas, tomato paste, Worcestershire sauce, dried thyme, salt, and pepper. Cook for 4–5 minutes, stirring often, until the carrots start to soften and everything is well combined.
Taste and adjust seasoning with additional salt, pepper, or Worcestershire sauce if needed.
Spread the mashed potatoes evenly over the chicken and vegetable mixture in the skillet, sealing the edges to keep the filling from bubbling over. Fluff the top with a fork for more browned edges, if desired.
Sprinkle shredded cheddar cheese evenly over the potatoes, if using.
Cover the skillet and cook on low heat for about 10 minutes, until the filling is bubbling and heated through and the cheese is melted.
For a golden top, transfer the uncovered skillet to the oven and broil for 2–3 minutes, watching closely so the potatoes and cheese don’t burn.
Remove from heat and let the shepherd’s pie rest for 5 minutes to set slightly. Garnish with fresh parsley and serve warm straight from the skillet.

Notes

Use leftover mashed potatoes to make this recipe even faster.
If your mashed potatoes are very thick, loosen them with a splash of milk so they’re easier to spread.
For a saucier filling, add 1/4–1/3 cup chicken broth with the vegetables and let it simmer down slightly.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Stovetop, Broil Finish
Cuisine: American, Comfort Food

Nutrition

Serving Size: 1/4 of recipe
Calories: 350 kcal (approximate)
Sugar: 4 g (approximate)
Sodium: 520 mg (approximate, varies with salt and Worcestershire)
Fat: 15 g (approximate)
Saturated Fat: 4 g (approximate)
Unsaturated Fat: 10 g (approximate)
Trans Fat: 0 g
Carbohydrates: 30 g (approximate)
Fiber: 4 g (approximate)
Protein: 24 g (approximate)
Cholesterol: 90 mg (approximate)

Keywords: ground chicken shepherd’s pie, skillet shepherd’s pie, easy chicken casserole, one‑pan dinner, comfort food