Shepherd's Pie in a Cast Iron Pan
Growing up in Ireland, we had Shepherd’s pie on a regular basis. Although Shepherd’s pie is traditionally made with ground lamb, mum made ours with ground beef on the stove. It was SOOO good (like melt in your mouth good), she always made it with real mashed potatoes and lots of Irish butter.
Sometimes she would make it in individualized dishes, which meant a bigger helping for everyone. I loved putting the light on in the oven and watching the potatoes lightly brown.
The version we are talking about today, is also known as a “Cottage Pie,” and is also prepared with ground beef.
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Tip: For best results, use a plastic spatula to cut and serve this dish. If using metal, be careful not to nick the protective seasoning on your skillet while cutting.
Cast Iron Shepherds Pie Recipe - Mashed Potato 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
¼ c. heavy cream
3 T. unsalted butter
Sea salt and black pepper, to taste
Remaining Ingredients for the Cast Iron Shepherd's Pie
1½ lbs. ground beef
2 t. fresh rosemary leaves, finely chopped
2 T. Worcestershire sauce
Sea salt and black pepper, to taste
1 medium onion chopped
¾ c. frozen peas, thawed
1¼ c. sliced frozen carrots, thawed
Directions:
- 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 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!
- 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 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!
If you have been following us for a while, you know that we are all about easy recipes that don’t require lots of ingredients and are easy to make!
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This is quickly becoming one of our favorites because it’s a great meal that fills everyone up after a day of hiking and sightseeing. My picky daughter will even eat this (minus the onions) because it’s beef and it’s covered with mashed potatoes! )
