Main Dish, Recipes

Savory Cast Iron Shepherd’s Pie Recipe

Bring a Cast Iron Shepherd’s Pie to the dinner table this week! It’s a flavorful, delicious comfort food that can be ready to eat in a little over an hour!

Cast Iron Shepherd’s Pie

Cast Iron Shepherd’s Pie – Your New Favorite Comfort Food!

Shepherd’s Pie is a comfort food that is brought to us via England. It’s traditionally made with ground lamb or mutton, but you can use ground beef if you’re not a fan of either. When made with ground beef, the English call it “cottage pie”. Here in the States, though, if you say ‘Shepherd’s Pie’, this is the recipe we think of.

The layers of ground meat and vegetables, topped with mashed potatoes, makes for one of the best comfort meals I’ve ever had. I always prefer to stick it under the broiler to brown the top of the potatoes for an added colorful touch. The combination of flavors is like a hug in a pan!

More Tasty Cast Iron Recipes

Cast Iron Banana Pudding

Cast Iron Chicken Fajitas

Cast Iron Maple Chipotle Chicken and Sweet Taters

Cast Iron Apple Crisp

Cast Iron Rustic Blueberry Crisp

Bite of Shepherd's Pie

Special Equipment:

10.25” or 12″ Dual-Handle Cast Iron Skillet

Plastic Spatula, to cut and serve

Mashed Potato 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 tablespoons unsalted butter
Sea salt and black pepper, to taste

Remaining Ingredients:

1½ lbs. ground beef
2 teaspoons fresh rosemary leaves, finely chopped
2 tablespoons Worcestershire sauce
Sea salt and black pepper, to taste
¾ cup frozen corn kernels, thawed
¾ cup frozen peas, thawed
1¼ cups sliced frozen carrots, thawed

For garnish:

Smoked paprika
Fresh chives, chopped

Vegetables layered on top of ground beef in a cast iron skillet prior to adding mashed potatoes on top to create Shepherd's Pie

Instructions:

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” or 12″ 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!

Shepherd's Pie on a plate with a fork
Cast Iron Shepherd's Pie

Cast Iron Shepherd's Pie

Yield: 6 Servings
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes

Indulge in a comforting dish of Cast Iron Shepherd's Pie that the entire family will love!

Ingredients

Mashed Potatoes

  • 2 lbs. Russet potatoes, peeled and cubed
  • 4-5 large cloves garlic, peeled and smashed
  • Water, to cover
  • Pinch of salt
  • ½ cup chicken stock
  • ¼ cup heavy cream
  • 3 tablespoons unsalted butter
  • Sea salt and black pepper, to taste

Remaining Ingredients

  • 1½ lbs. ground beef
  • 2 teaspoons fresh rosemary leaves, finely chopped
  • 2 tablespoons Worcestershire sauce
  • Sea salt and black pepper, to taste
  • ¾ cup frozen corn kernels, thawed
  • ¾ cup frozen peas, thawed 
  • 1¼ cups sliced frozen carrots, thawed

Garnish

  • Smoked paprika
  • Fresh chives, chopped

Instructions

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” or 12" 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!

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 602Total Fat: 30gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 128mgSodium: 369mgCarbohydrates: 45gFiber: 6gSugar: 6gProtein: 38g

This data was provided and calculated by Nutritionix on 11/15/2020

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