Cast Iron Shepherd’s Pie: A Hearty Classic with Crispy Perfection

Why You’ll Love This Recipe

This Cast Iron Shepherd’s Pie brings together everything you love about classic comfort food:

• A crispy, golden mashed potato topping that perfectly contrasts with the tender, flavorful filling

• Rich and savory ground meat combined with hearty vegetables

• A simple yet delicious combination of ingredients

• The unbeatable texture and presentation that comes from cooking in a cast iron skillet

• Ideal for both casual family dinners and more formal gatherings

• Can easily be adapted to suit various tastes or dietary preferences

• A filling, satisfying meal that everyone will enjoy

• Perfect for leftovers, as it keeps well and reheats beautifully

ingredients

For the Filling:

• 1 lb (450 g) ground beef or lamb (traditional for Shepherd’s Pie)

• 1 cup onion, finely chopped

• 1 cup carrots, diced

• 1 cup frozen peas

• 2 cloves garlic, minced

• 2 tbsp tomato paste

• 1 cup beef broth

• 1 tbsp Worcestershire sauce

• 1 tsp dried thyme

• Salt and pepper to taste

• 2 tbsp olive oil or butter

For the Potato Topping:

• 2 lbs (900 g) russet potatoes, peeled and cubed

• 4 tbsp butter

• ½ cup milk (or cream for richer flavor)

• Salt to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

directions

1. Prepare the potatoes:
   Boil the peeled and cubed potatoes in salted water until fork-tender, about 15–20 minutes. Drain and mash with butter, milk, and salt until smooth and creamy. Set aside.

2. Cook the filling:
   In a cast iron skillet, heat olive oil or butter over medium heat. Add onions, carrots, and garlic. Cook until softened, about 5 minutes.
   Add ground beef or lamb. Cook until browned, breaking it apart with a spoon. Drain excess fat if needed.
   Stir in tomato paste, beef broth, Worcestershire sauce, thyme, salt, and pepper. Simmer for 10 minutes until slightly thickened.
   Add peas last, stirring until just combined. Remove from heat.

3. Assemble the pie:
   Spread the mashed potatoes evenly over the filling. Use a fork to create ridges on top (these crisp beautifully in the oven).
   Place the skillet in a preheated oven at 400°F (200°C) and bake for 20–25 minutes until the top is golden brown.

4. Serve hot and enjoy:
   Let the pie rest for 5 minutes before serving. This helps the filling set and makes slicing cleaner.

Servings and timing

• Servings: 4-6 servings

• Prep Time: 20 minutes

• Cook Time: 35–40 minutes

• Total Time: About 1 hour

Variations

• Vegetarian Version: Substitute the ground meat with lentils or mushrooms for a hearty, plant-based alternative.

• Use different veggies: Add parsnips, corn, or celery to mix things up or use what you have on hand.

• Cheesy topping: Stir in some shredded cheese like cheddar or mozzarella into the mashed potatoes for a cheesy twist.

• Spicy kick: Add some red pepper flakes or a dash of hot sauce for a spicy variation.

• Gluten-free: Use a gluten-free Worcestershire sauce and ensure your beef broth is gluten-free.

• Make it ahead: Assemble the pie ahead of time and refrigerate it. Just bake it when you’re ready to serve.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply pop the Shepherd’s Pie back in the oven at 350°F (175°C) for about 15-20 minutes, or until heated through and the top is crispy again. You can also reheat individual portions in the microwave.

FAQs

1. Can I use a different type of meat for the filling?

Yes, you can use ground turkey, chicken, or even a meatless option like lentils for a vegetarian version.

2. Can I make Shepherd’s Pie in advance?

Yes, you can prepare the pie, refrigerate it, and bake it when you’re ready to serve. Just allow extra time in the oven to heat it through.

3. Can I use a different type of potato?

Russet potatoes are ideal for mashed potatoes, but Yukon Golds or red potatoes can also work well for a creamier texture.

4. How do I make the mashed potatoes extra creamy?

Use heavy cream instead of milk and mash the potatoes until smooth. Adding a bit of cream cheese or sour cream can make them even richer.

5. What if I don’t have a cast iron skillet?

You can use any oven-safe skillet or a baking dish. A regular skillet will work, but a cast iron skillet adds extra crispiness to the topping.

6. Can I freeze Shepherd’s Pie?

Yes, Shepherd’s Pie freezes well. After baking, let it cool completely, then wrap it tightly in foil or plastic wrap. Reheat from frozen or thaw before reheating.

7. How can I make the top crispier?

Make sure to use a fork to create ridges on top of the mashed potatoes before baking. This helps the edges get extra crispy.

8. Can I add cheese to the filling?

Yes, adding a handful of cheese to the filling can make it extra delicious. Cheddar or mozzarella work best.

9. How do I make sure the filling isn’t too runny?

Simmer the filling long enough to allow the sauce to thicken. If it’s too runny, add a bit of flour or cornstarch to thicken it.

10. Can I serve Shepherd’s Pie with sides?

Yes, a simple green salad or roasted vegetables would pair perfectly with Shepherd’s Pie. A slice of crusty bread also complements the meal.

Conclusion

This Cast Iron Shepherd’s Pie is the ultimate comfort food—crispy, savory, and satisfying. The rich filling, made with ground meat, veggies, and a delicious gravy, is perfectly topped with smooth, creamy mashed potatoes. Cooking it in a cast iron skillet ensures the potatoes get that perfect golden crisp while the filling stays warm and comforting. Whether you’re making it for a family meal or a cozy gathering, this Shepherd’s Pie is sure to become a favorite in your household. Enjoy!

Cast Iron Shepherd’s Pie: A Hearty Classic with Crispy Perfection

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• Author: Amy
• Prep Time: 20 minutes
• Cook Time: 35–40 minutes
• Total Time: About 1 hour
• Yield: 4–6 servings
• Category: Dinner
• Method: Oven, Stovetop
• Cuisine: British, Irish

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Description

Cast Iron Shepherd’s Pie is a hearty comfort food classic made with savory ground meat, tender vegetables, and creamy mashed potatoes. The cast iron skillet creates a crispy, golden crust, making this dish even more irresistible. Perfect for family dinners or gatherings.

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Ingredients

For the Filling:

1 lb (450 g) ground beef or lamb (traditional for Shepherd’s Pie)

1 cup onion, finely chopped

1 cup carrots, diced

1 cup frozen peas

2 cloves garlic, minced

2 tbsp tomato paste

1 cup beef broth

1 tbsp Worcestershire sauce

1 tsp dried thyme

Salt and pepper to taste

2 tbsp olive oil or butter

For the Potato Topping:

2 lbs (900 g) russet potatoes, peeled and cubed

4 tbsp butter

½ cup milk (or cream for richer flavor)

Salt to taste

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Instructions

1. Boil the peeled and cubed potatoes in salted water until fork-tender, about 15–20 minutes. Drain and mash with butter, milk, and salt until smooth and creamy. Set aside.
2. In a cast iron skillet, heat olive oil or butter over medium heat. Add onions, carrots, and garlic. Cook until softened, about 5 minutes.
3. Add ground beef or lamb. Cook until browned, breaking it apart with a spoon. Drain excess fat if needed.
4. Stir in tomato paste, beef broth, Worcestershire sauce, thyme, salt, and pepper. Simmer for 10 minutes until slightly thickened.
5. Add peas last, stirring until just combined. Remove from heat.
6. Spread the mashed potatoes evenly over the filling. Use a fork to create ridges on top (these crisp beautifully in the oven).
7. Place the skillet in a preheated oven at 400°F (200°C) and bake for 20–25 minutes until the top is golden brown.
8. Let the pie rest for 5 minutes before serving to help the filling set and make slicing cleaner.

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Notes

For a vegetarian version, substitute the ground meat with lentils or mushrooms.

Feel free to add parsnips, corn, or celery to the filling to mix things up.

For extra flavor, stir in shredded cheese like cheddar or mozzarella into the mashed potatoes.

To make it gluten-free, use a gluten-free Worcestershire sauce and ensure the beef broth is gluten-free.

Make the pie ahead of time and refrigerate. Bake when ready to serve, adding extra time in the oven.

If you don’t have a cast iron skillet, use any oven-safe skillet or baking dish.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.

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Nutrition

• Serving Size: 1/6 of recipe
• Calories: 650
• Sugar: 8g
• Sodium: 750mg
• Fat: 30g
• Saturated Fat: 12g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 65g
• Fiber: 8g
• Protein: 30g
• Cholesterol: 75mg