Hearty Cast Iron Shepherd’s Pie Recipe – A Delicious Twist on a Classic Comfort Dish

Share this!

Indulge in the warmth and savory flavors of a classic comfort dish with this delectable Cast Iron Shepherd’s Pie recipe. A twist on tradition, this hearty recipe replaces the usual lamb with ground beef, creating a satisfying and flavorful experience. As you embark on this culinary adventure, I’ll guide you through the steps, offering valuable tips and a simple substitution for those mindful of sugar content.

As an Amazon Associate I earn from qualifying purchases. This post may contain affiliate links. If you click on these links and make a purchase, I may receive a small commission at no additional cost to you.

Mashed Potato Mastery

Begin your culinary journey by mastering the art of creamy mashed potatoes. Boil peeled and cubed Russet potatoes with smashed garlic until fork-tender. A dash of salt enhances the flavors. Once cooked, drain and set aside. In a culinary symphony, combine chicken stock, heavy cream, and unsalted butter with the boiled potatoes. Mash until smooth, adjusting the consistency with additional chicken broth if needed. The result: a velvety mound of mashed potatoes ready to grace your Shepherd’s Pie.

The Beefy Base

In a 10.25” cast iron skillet, saute ground beef, fresh rosemary, and Worcestershire sauce over medium heat. Season with a sprinkle of sea salt and black pepper, stirring until the beef is beautifully browned. A tip: use a plastic spatula for cutting and serving to protect the skillet’s seasoning. Drain any excess fat with care, setting the stage for the culinary magic to unfold.

Vegetable Symphony

Lay the foundation for your Shepherd’s Pie masterpiece by generously spreading a colorful medley of thawed corn, peas, and sliced carrots over the browned beef. The vibrant hues not only add visual appeal but also contribute a delightful mix of textures and flavors.

Assembling the Masterpiece

With artistic flair, layer the velvety mashed potatoes atop the vegetable symphony. A sprinkle of smoked paprika adds a smoky essence, infusing the dish with depth. The cast iron skillet becomes a culinary canvas, ready to be transformed into a masterpiece.

Baking Brilliance

Preheat the oven to 400°F, placing the skillet on the center rack. Let the flavors mingle and intensify as the Shepherd’s Pie bakes for 30 minutes. Witness the magic unfold as the potatoes turn golden brown and the filling reaches the peak of perfection. Your senses will be tantalized by the aromas wafting through your kitchen.

Garnish and Gratification

Remove the skillet from the oven, marveling at your creation. Cool slightly before serving, garnishing with a sprinkle of fresh chives. The finishing touch elevates the dish, adding a burst of freshness to each bite. Whether for a family dinner or a cozy gathering with friends, this Cast Iron Shepherd’s Pie promises gratification with every forkful.

Enjoy Your Cast Iron Shepherd’s Pie

This Cast Iron Shepherd’s Pie recipe offers a delightful deviation from tradition, introducing the heartiness of ground beef and a symphony of vegetables enveloped in creamy mashed potatoes. Easily customizable for specific dietary preferences, the exclusion of Worcestershire sauce in favor of beef broth ensures a sugar-conscious option. Embrace the simplicity of preparation, savor the rich flavors, and share the joy of this comforting classic with those you hold dear.

Cast Iron Shepherd’s Pie

Recipe by Easy Clean RecipesCourse: MainDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

45

minutes

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

• 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

• Garnish

• Smoked paprika

• Fresh chives, chopped

Directions

• 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 10.25” 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!  

Notes

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

For dessert, have this super moist Keto Chocolate Loaf or a Vanilla Chai Latte

Share this!