Shepherd’s Pie has always been my go-to comfort food! What’s better than a casserole topped with mashed potatoes? I love all the flavors of the beef, veggies and mashed potatoes. It’s always been a family favorite. This Shepherd’s Pie is even tastier- it’s made in a Cast Iron Skillet!
(Shepherd’s pie is traditionally made with ground lamb. However, this version, also known as a “Cottage Pie,” is prepared with ground beef instead.)
Here are a few more Cast Iron Recipes:
If you’re looking to spice up your dinner time- your whole family will love these restaurant-style Sizzling Chicken Fajitas made in a Cast Iron Skillet!
This no-fuss Easy Skillet Tri-Tip Steak recipe comes together in less than 20 minutes, so it is ideal for a busy weeknight meal.
Let’s get started making one of my favorite meals!
Prep time: 30 minutes
Cook time: 45 minutes
Serves: 4-6
Special Equipment:
10.25” cast iron skillet
Ingredients Needed:
Mashed Potato Ingredients:
2 lbs. Russet potatoes, peeled and cubed
4-5 large cloves garlic, peeled and smashed
Water, to cover
Pinch of salt
½ c. chicken stock, preferably organic
¼ c. heavy cream
3 T. unsalted butter
Sea salt and black pepper, to taste
Remaining Ingredients:
1½ lbs. ground beef
2 t. fresh rosemary leaves, finely chopped
2 T. Worcestershire sauce
Sea salt and black pepper, to taste
¾ c. frozen corn kernels, thawed
¾ c. frozen peas, thawed
1¼ c. sliced frozen carrots, thawed
For garnish:
Smoked paprika
Fresh chives, chopped
Directions to make Shepherd’s Pie:
Place the top oven rack in the center position and pre-heat oven to 400°F.
Place potatoes and garlic in a large pot and add water until the potatoes are completely covered, with an additional inch or two on top. Bring to a rapid boil over high heat for 15 minutes, or until the potatoes are fork tender. Remove from heat, drain, and set aside.
While the potatoes are boiling, add the beef, rosemary, and Worcestershire sauce to a 10” cast iron skillet set over medium heat. Season with salt and black pepper, to taste, and stir to combine. Cook, stirring frequently, until the beef is completely browned and broken into small pieces, approximately 8-10 minutes.
Remove skillet from heat and carefully drain any excess fat from the skillet, if necessary. Set aside.
Add chicken stock, heavy cream, and butter to the boiled potatoes. Season with salt and black pepper, to taste, and mash with a hand masher or whip with a hand mixer until smooth. If necessary, add a little extra chicken broth to reach the desired consistency. Set aside.
Evenly spread the thawed corn, peas, and carrots across the browned ground beef in the cast iron skillet.
Top with an even layer of the mashed potatoes and sprinkle with some smoked paprika.
Place the skillet in the pre-heated oven and bake for 30 minutes, or until heated through and the potatoes are nicely browned on top. Remove from oven and cool slightly.
Serve immediately garnished with fresh chives. Enjoy!
Print the Recipe!
Cast Iron Shepherd’s Pie Recipe
Need a delicious Shepherd's Pie Recipe made in a Cast Iron Skillet? This is the ultimate comfort food the whole family will love!
Ingredients
- Mashed Potato Ingredients:
- 2 lbs. Russet potatoes, peeled and cubed
- 4-5 large cloves garlic, peeled and smashed
- Water, to cover
- Pinch salt
- ½ c. chicken stock, preferably organic
- ¼ c. heavy cream
- 3 T. unsalted butter
- Sea salt and black pepper, to taste
- Remaining Ingredients:
- 1½ lbs. ground beef
- 2 t. fresh rosemary leaves, finely chopped
- 2 T. Worcestershire sauce
- Sea salt and black pepper, to taste
- ¾ c. frozen corn kernels, thawed
- ¾ c. frozen peas, thawed
- 1¼ c. sliced frozen carrots, thawed
- For garnish:
- Smoked paprika
- Fresh chives, chopped
Instructions
1. Place the top oven rack in the center position and pre-heat oven to 400°F.
2. Place
potatoes and garlic in a large pot and add water until the potatoes are
completely covered, with an additional inch or two on top. Bring to a rapid
boil over high heat for 15 minutes, or until the potatoes are fork tender.
Remove from heat, drain, and set aside.
3. While
the potatoes are boiling, add the beef, rosemary, and Worcestershire sauce to a
10” cast iron skillet set over medium heat. Season with salt and black pepper,
to taste, and stir to combine. Cook, stirring frequently, until the beef is completely
browned and broken into small pieces, approximately 8-10 minutes.
4. Remove
skillet from heat and carefully drain any excess fat from the skillet, if
necessary. Set aside.
5. Add
chicken stock, heavy cream, and butter to the boiled potatoes. Season with salt
and black pepper, to taste, and mash with a hand masher or whip with a hand
mixer until smooth. If necessary, add a little extra chicken broth to reach the
desired consistency. Set aside.
6. Evenly
spread the thawed corn, peas, and carrots across the browned ground beef in the
cast iron skillet. Top with an even layer of the mashed potatoes and sprinkle
with some smoked paprika.
7. Place
the skillet in the pre-heated oven and bake for 30 minutes, or until heated
through and the potatoes are nicely browned on top. Remove from oven and cool
slightly. Serve immediately garnished with fresh chives. Enjoy!
Notes
For best results, use a plastic spatula to cut and serve this dish. If
using metal, as shown, be careful not to nick the protective seasoning on your
skillet while cutting.
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