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Shepherd's Pie Skillet Scramble

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“An easy to make, one pan, stove-top version of Shepherd's Pie.”

Ingredients Nutrition


  1. Dice potatoes into bite size pieces. Rinse in water and pat dry. Dice Onion into bite size pieces and dice pepper (I prefer red for visual effect) into small 1/4 inch pieces.
  2. In a large skillet, cast iron pan, or electric skillet, begin browning your ground beef add Worcestershire sauce, brown sugar, salt, pepper, & minced garlic. When meat is fully browned, remove beef and set aside while leaving fat in pan. (As best you can).
  3. Over Med-low heat, add potatoes to pan and stir to coat in pan drippings. Add oil (or bacon fat) if pan is too dry. Add Granulated Garlic, Onion Powder, White Pepper, Garlic Salt, Chili Powder, Oregano, & Celery Salt to potatoes and toss again.
  4. Cook over med-low heat uncovered and untouched for 5min, then cover for 5min.
  5. Add onions and peppers and stir. Cook for 5min uncovered, then 5 more minutes covered. Repeat 5min uncovered/5min covered.
  6. Return beef to skillet and add cooked corn. Stir and warm through covered for 5-10.
  7. Serve and enjoy an easy weeknight meal.

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