🌾 Chuckwagon Skillet Shepherd’s Stew

🌾 Chuckwagon Skillet Shepherd’s Stew

Serves: 6–8Prep Time: 15 minutesCook Time: 40 minutes

A rustic, trail-style twist on shepherd’s pie—everything you love, simmered into a thick, comforting stew that feeds a crowd.

🥩 Ingredients

• 1 lb ground beef (or ground lamb)

• 1 tbsp bacon grease or butter

• 1 small onion, diced

• 2 cloves garlic, minced

• 3 medium potatoes, diced

• 2 carrots, sliced

• 1 cup peas (fresh or frozen)

• 1 can (14.5 oz) diced tomatoes

• 3 cups beef broth

• 1 tsp Worcestershire sauce

• 1 tsp thyme

• ½ tsp smoked paprika

• ½ tsp salt (to taste)

• ½ tsp black pepper

Optional finish: a pat of butter or a splash of cream

🍳 Instructions

1. Brown the Beef:Heat bacon grease in a Dutch oven. Brown the beef; drain excess fat.

2. Build the Base:Add onion and garlic; cook until fragrant. Stir in potatoes and carrots; cook 3–4 minutes.

3. Simmer:Add peas, tomatoes, broth, Worcestershire, and seasonings. Bring to a gentle boil, then reduce heat.

4. Thicken & Finish:Simmer 25–30 minutes until potatoes are tender and stew thickens. Add butter or cream if using.

5. Serve:Ladle into bowls and enjoy with biscuits, cornbread, or skillet bread.

🤠 Chuckwagon Tip

Mash a few potatoes right in the pot during the last 5 minutes—old trail cooks’ trick for a naturally thick, hearty stew.