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Skillet Pierogi Shepherd’s Pie

This one-pot wonder will be a new family favorite that the kids will continue to make once they move out! It is a dinner classic with a twist that’s ready in less than 30 minutes, with perogies taking the place of traditional mashed potatoes.

MAKES 6 Servings - PREP TIME 10 min - COOK TIME 25 min - TOTAL TIME 35 min



  • 1 tbsp canola oil

  • 1 lb (500 g) Lean Ground Beef

  • 1 onion, diced

  • 4 cloves garlic, minced

  • 1/2 tsp EACH dried thyme and sage leaves

  • 2 cups frozen diced mixed vegetables, thawed slightly

  • 2 cups beef broth

  • 1/3 cup all-purpose flour

  • 1/2 tsp EACH salt and pepper

  • 24 frozen potato and cheese perogies

  • 1 cup shredded Cheddar cheese

  • Sour cream and thinly sliced green onions (optional)

In a large deep oven-safe nonstick skillet, heat oil over medium-high heat. Cook beef, onion, garlic, thyme, and sage for about 5 minutes or until beef is no longer pink. Stir in mixed vegetables to coat.

In a small bowl, whisk together broth, flour, salt and pepper until smooth. Pour into skillet and stir to coat. Bring to a simmer, stirring. Place perogies into beef mixture in a concentric circle over top. Cover the skillet with the lid and simmer gently for about 12 minutes or until pierogies are tender and puffed. Uncover and add cheese over perogies.

Place skillet about 6 inches (15 cm) under a preheated broiler for about 4 minutes until cheese is melted and the top is lightly golden. Let cool slightly before serving dolloped with sour cream and green onions, if desired.

For the original recipe, click here.


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