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.

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

Cook Mode Prevent your screen from going dark

Instructions

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.
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.
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.
Let the pie rest for 5 minutes before serving to help the filling set and make slicing cleaner.

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.

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