The Best Shepherd’s Pie in A Cast Iron Skillet
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Shepherd’s Pie Mashed Potato Topping 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
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.
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.
Shepherd’s Pie Filling 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
Shredded Sharp Cheddar Cheese, optional
How to Make Shepherd’s Pie:
Place the top oven rack in the center position and pre-heat the oven to 400°F.
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 the skillet from heat and carefully drain any excess fat from the skillet, if necessary. 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.
Shepherd’s Pie Cook Time
Place the skillet in the preheated 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.
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The Best Shepherd's Pie In A Cast Iron Skillet
Shepherd’s Pie is an English dish that traditionally consists of mashed potatoes mixed with ground lamb. After the potatoes and lamb have been cooked together, the Shepherd’s Pie can be topped off with cheese. Shepherd’s pie can be served alone or accompanied by vegetables such as broccoli or peas. Shepherd’s Pie is a great meal that is easy to make for dinner!
Ingredients
- 2 lbs Russet potatoes, peeled and cubed
- 4-5 large cloves garlic, peeled and smashed
- Water, to cover
- Pinch salt
- ½ cup chicken stock, preferably organic
- ¼ cup heavy cream
- 3 tbsp unsalted butter
- Sea salt and black pepper, to taste
- 1 ½ lbs ground beef
- 2 tsp fresh rosemary leaves, finely chopped
- 2 tbsp Worcestershire sauce
- Sea salt and black pepper, to taste
- ¾ cup frozen corn kernels, thawed
- ¾ cup frozen peas, thawed
- 1 ¼ cups sliced frozen carrots, thawed
- Smoked paprika
- Fresh chives, chopped
- Shredded sharp cheddar cheese, optional
Instructions
Mashed Potato Topping:
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.
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.
Shepherd's Pie Filling:
Place the top oven rack in the center position and pre-heat the oven to 400°F.
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 the skillet from heat and carefully drain any excess fat from the skillet, if necessary. 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 preheated 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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