Smoky Baked Bean Shepherd’s Pie Skillet

Why You’ll Love This Recipe

• Weeknight-friendly comfort food with pantry staples.
• Smoky, tangy baked bean filling under a buttery, golden potato lid.
• One-skillet bake for easy prep and minimal cleanup.
• Flexible base: add veggies, go vegan, or make it meaty.

Grocery List

• Produce: Russet potatoes, yellow onion, carrots, celery, garlic, flat-leaf parsley (for garnish)
• Dairy: Unsalted butter, whole milk
• Pantry: Canned baked beans, olive oil, tomato paste, smoked paprika, dried thyme, red pepper flakes, Worcestershire sauce (or vegan alternative), apple cider vinegar, low-sodium vegetable broth, frozen peas, kosher salt, black pepper

Full Ingredients

Potato Topping

• 2 lb (900 g) russet potatoes, peeled and cut into 1 1/2-inch chunks
• 4 tbsp (56 g) unsalted butter
• 1/2 cup (120 ml) whole milk, warmed
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 1 tbsp kosher salt for the boiling water

Smoky Bean & Veg Filling

• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 1 medium yellow onion, diced
• 2 medium carrots, diced
• 2 celery ribs, diced
• 2 garlic cloves, minced
• 2 tbsp tomato paste
• 1 tsp smoked paprika
• 1/2 tsp dried thyme
• 1/4 tsp red pepper flakes (optional)
• 1 tbsp Worcestershire sauce (use vegan Worcestershire or 2 tsp soy sauce if needed)
• 1 tsp apple cider vinegar (plus more to taste)
• 2 cans (15 oz/425 g each) baked beans
• Up to 1/2 cup (120 ml) low-sodium vegetable broth, as needed
• 1 cup frozen peas
• Kosher salt and black pepper, to taste

Finish

• 1 tbsp unsalted butter, melted (for brushing the top)
• 2 tbsp chopped fresh parsley, for garnish (optional)
• Pinch of smoked paprika to dust the top (optional)

Step-by-Step Instructions

Step 1: Preheat, prep, and start the potatoes

Heat the oven to 425°F (220°C). Place the potatoes in a large pot, cover with cold water by about 1 inch, and add 1 tbsp kosher salt. Bring to a boil, then reduce to a lively simmer and cook until the potatoes are completely tender when pierced with a fork, 12–15 minutes.

Step 2: Drain and mash the potatoes

Drain the potatoes well and return them to the hot pot. Let them sit 1 minute to steam-dry. Add 4 tbsp butter and the warm milk. Mash until smooth and fluffy. Season with 1 tsp kosher salt and 1/2 tsp black pepper, tasting and adjusting as needed. The mash should be thick but spreadable; add an extra splash of warm milk if needed. Cover to keep warm.

Step 3: Soften the vegetables

Heat a 10-inch oven-safe skillet (cast iron works well) over medium heat. Add olive oil and 1 tbsp butter. Sauté the onion, carrots, and celery with a pinch of salt, stirring occasionally, until softened and lightly golden at the edges, 8–10 minutes. Add the garlic and cook until fragrant, about 30 seconds.

Step 4: Build smoky flavor

Push the vegetables to the sides and add the tomato paste to the center. Cook, stirring, 1 minute to caramelize. Stir in the smoked paprika, dried thyme, and red pepper flakes (if using). Add the Worcestershire and apple cider vinegar, scraping up any browned bits from the bottom of the pan.

Step 5: Add beans and thicken the filling

Stir in the baked beans. If the mixture seems very thick, add 2–4 tbsp broth to loosen; if it’s loose, skip the broth. Simmer over medium-low, stirring occasionally, until bubbling and thickened, 5–7 minutes. Stir in the peas. Taste and season with salt, pepper, and another splash of vinegar if you want more tang to balance the beans’ sweetness.

Step 6: Top with potatoes

Off the heat, spread the mashed potatoes over the filling, all the way to the edges to seal. Use a fork to create ridges for better browning. Brush the top with the melted butter and sprinkle a pinch of smoked paprika if you like. Set the skillet on a rimmed baking sheet to catch any small bubbles.

Step 7: Bake, brown, and rest

Bake at 425°F (220°C) until the top is lightly browned and the filling is bubbling around the edges, 25–30 minutes. For deeper color, broil 1–3 minutes, watching closely. Let the pie rest 10 minutes to set. Garnish with chopped parsley and serve warm.

Pro Tips

• Use starchy potatoes (russet or Yukon Gold) for the fluffiest, most stable mash.
• Warm the milk before adding to the potatoes so the mash stays silky and doesn’t seize.
• Ridge the potato topping with a fork; more surface area means better browning and texture.
• If the filling looks loose, simmer uncovered a few extra minutes before topping; it should be thick and stew-like.
• A small splash of vinegar at the end balances the sweetness of baked beans and makes flavors pop.

Variations

• Cheddar–Chive Topping: Stir 1 cup shredded sharp cheddar and 2 tbsp chopped chives into the mashed potatoes before topping.
• Chipotle & Corn: Add 1–2 tsp minced chipotle in adobo with the spices and fold in 1 cup corn kernels with the peas.
• Meaty Shepherd’s Pie: Brown 1 lb ground beef or lamb in the skillet (drain excess fat), then proceed with vegetables. Use 1 can baked beans instead of 2 for balance.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 4 days. Reheat covered at 350°F (175°C) for 20–25 minutes, or microwave individual portions until hot. To freeze, assemble (unbaked or baked and cooled), wrap tightly, and freeze up to 3 months. Thaw overnight in the fridge. Bake from cold at 375°F (190°C), covered, for 35–45 minutes (add 10–15 minutes if frozen solid), then uncover to brown. Make-ahead: Assemble up to 2 days in advance, cover, and refrigerate; bake 30–35 minutes at 425°F (220°C), adding 5–10 minutes since it starts cold.

Nutrition (per serving)

Approximate: 450 calories; 15 g fat; 69 g carbohydrates; 13 g protein; 10 g fiber; 950 mg sodium.