Introducing Cast Iron Shepherd’s Pie! An authentic British recipe made with all natural ingredients, this one-pot-meal is bound to be a hit with your family. The tender beef, vegetables and mashed potatoes make it a comfort meal that just can't be beat. You can cook it in a cast iron skillet for that rustic look and taste, or bake it in the oven for an even more comforting meal. Nothing says comfort like a classic shepherd’s pie. Enjoy this traditional British recipe with the ease of your home kitchen. Plus, just one pan means less time spent in the kitchen and more time spent with family. It’s perfect for your busy weeknight schedule or a cozy weekend dinner. Try Cast Iron Shepherd’s Pie today for a warm and delicious meal that’s sure to become your family’s favorite. The taste and ease of this classic recipe will make it a go-to meal for years to come.
Cast Iron Shepherd’s Pie Recipe
Are you tired of the same old recipes? Do you want to make something that will tantalize your taste buds? Our classic Cast Iron Shepherd’s Pie recipe is an easy and delicious meal that your family will love! This traditional dish is packed with flavorful ingredients and will have you coming back for seconds. With its creamy mashed potatoes topping and savory ground beef, onions, and carrots underneath, this meal is sure to become a family favorite. Make this classic dish for your family tonight! This nutritious and flavorful dish will fill your hungry bellies and make your taste buds sing. Plus, our easy-to-follow recipe is sure to make preparation and clean-up a breeze. Try our Cast Iron Shepherd’s Pie recipe today and make dinner time into an event your family will look forward to! Shepherd’s pie is traditionally made with ground lamb. However, this
version, also known as a “Cottage Pie,” is prepared with ground beef instead.
10.5 inch Cast Iron Skillet
- 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
- 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
- Smoked paprika
- Fresh chives, chopped
Mashed Potato Ingredients:
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!
Tip: 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.
Prep time: 30 minutes
Cook time: 45 minutes