Cast Iron Shepherd’s Pie Recipe

Worcestershire sauce contains sugar. If this is an issue for you, omit this ingredient and replace it with three tablespoons of beef broth.

Shepherd’s pie is traditionally made with ground lamb. However, this version, also known as a “Cottage Pie,” is prepared with ground beef instead.

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.

Special Equipment:

• [amazon link=”B071VT8PL8″ title=”10.25” cast iron skillet” /]

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Cast Iron Shepherd’s Pie

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Prep Time 30 mins

Cook Time 45 mins

Total Time 1 hr 15 mins

Course Main Course

Servings 4 - 6

Ingredients

  

Mashed Potato Ingredients:

• 2 lbs Russet potatoes, peeled and cubed
• 4-5 large cloves garlic, peeled and smashed
• Water, to cover
• Pinch salt
• 1/2 cup chicken stock, preferably organic
• 1/4 cup heavy cream
• 3 tbsp unsalted butter
• Sea salt and black pepper, to taste

Remaining Ingredients:

• 1 1/2 lbs ground beef
• 2 tsp fresh rosemary leaves, finely chopped
• 2 tbsp Worcestershire sauce
• Sea salt and black pepper, to taste
• 3/4 cup frozen corn kernels, thawed
• 3/4 cup frozen peas, thawed
• 1 1/4 cup sliced frozen carrots, thawed

For garnish:

• Smoked paprika
• Fresh chives, chopped

Instructions

 

• Place the top oven rack in the center position and pre-heat the 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 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! 

Keyword Shepherd’s Pie

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