Cast Iron Skillet Shepherd’s Pie

This recipe for cast iron skillet shepherd’s pie makes a hearty, comforting meal that is also perfect for sharing with family and friends.

This recipe for cast iron skillet shepherd’s pie makes a hearty, comforting meal that is also perfect for sharing with family and friends.

Don’t let the cold weather get you down! Warm up your kitchen with this delicious Cast Iron Skillet Shepherd’s Pie Recipe.

This comforting dish is perfect for a cozy night in. Plus, it’s easy to make and packed full of flavor. You’ll love the savory details of this recipe.

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

Cast iron skillet shepherd’s pie is the perfect comfort food dish. This easy recipe is made with ground beef, vegetables, and a creamy mashed potato topping. Your family will love this hearty meal!

So, what are you waiting for? Try out this Cast Iron Skillet Shepherd’s Pie Recipe today!

This recipe for cast iron skillet shepherd’s pie makes a hearty, comforting meal that is also perfect for sharing with family and friends.

How to Store Shepherd’s Pie

I would not recommend storing any leftover Shepherd’s pie in the skillet. Instead transfer any leftovers to an airtight container and store in the fridge for up to 3 days.

Reheat in an oven-safe baking dish at 350 degrees F for 20-25 minutes uncovered. (Or about 35 minutes covered in tinfoil.)

How to Freeze Shepherd’s Pie

You can also freeze shepherd’s pie unbaked or baked. Either way, let it cool to room temperature before proceeding. You will want to use a glass baking dish or other dish that is both freezer and heat safe rather than using a cast iron skillet.

Cover your pan tightly with foil, and if possible also in a freezer bag, then place in your freezer for up to 3 months.

You can actually cook your shepherd’s pie directly from frozen. However, to ensure even heating, I would recommend thawing the pie in the fridge the night before you wish to reheat it.

When ready to eat, reheat the shepherd’s pie, covered with foil, for 1 hour in a 350ºF oven if reheating from frozen, or 45 minutes if reheating thawed out Shepherd’s pie.

This recipe for cast iron skillet shepherd’s pie makes a hearty, comforting meal that is also perfect for sharing with family and friends.

About the Ingredients for Shepherd’s Pie

Potatoes – I used Russet potatoes, but yellow potatoes are really tasty in shepherd’s pie too.

Garlic – Fresh garlic will give you the best flavor, but you can substitute with a teaspoon of garlic powder if needed.

Chicken stock – Adding a little chicken stock gives the potatoes more of a savory flavor. You can skip and use just cream and butter if you prefer.

Cream – Heavy cream will give you the best flavour but you can use any cream or (unsweetened) milk that you prefer instead, they just won’t be as rich.

Butter – Unsalted butter is best to use but you can use salted too. Using unsalted just gives you more control over how much salt is in the dish.

Beef – I usually use medium ground beef as it has a lot more flavour than lean ground, just be sure to drain all the excess fat after browning it. It’s important to note that because you will be draining the fat, you don’t want to add flavours to your beef until after draining the fat or you will lose a lot of the additional flavours. Why add flavor You can also use ground lamb which is more traditional for Shepherd’s pie.

Seasoning – I like to season my Shepherd’s pie with salt, pepper, Worcestershire sauce, and fresh rosemary. You can use oregano or thyme instead of, or in addition to, the rosemary.

Vegetables – I typically use mixed frozen vegetables and an onion. You can also use fresh vegetables, but frozen is so much easier and they work perfectly here.

Beef Broth – I like to make a little bit of gravy for the shepherd’s pie using broth and a bit of flour. To avoid a lumpy sauce, make sure you add the flour when the beef mixture is a bit dry, stir it in and then add your broth. Some people use tomato paste instead of making a gravy, but honestly that’s a bit weird, and this is a lot tastier.

Cast Iron Skillet – I used a 10.25” cast iron skillet.

This recipe for cast iron skillet shepherd’s pie makes a hearty, comforting meal that is also perfect for sharing with family and friends.

What to Serve with Shepherd’s Pie

While Shepherd’s pie is a full meal in its own right, you may want to still serve it with some sides, especially if you are entertaining guests. Check out some delicious side dishes that pair well with Shepherd’s Pie!

Easy Creamed Spinach with Caramelized Onions is a delicious side dish recipe is that’s perfect for holiday dinners or special occasions.

Blackened Broccoli is a simple, yet delicious side dish which comes together quickly, making it perfect for mid-week meals.

You will feel like you have taken a little trip to Italy when you serve this Roasted Artichoke & Mozzarella Salad. It’s quick and easy to prepare with a depth of flavour that is out of this world!

This recipe for cast iron skillet shepherd’s pie makes a hearty, comforting meal that is also perfect for sharing with family and friends.

How to Make Cast Iron Shepherd’s Pie

Yields: 4-6 Servings | Prep time: 30 mins | Cook time: 45 mins

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
¼ cup heavy cream
3 Tablespoons unsalted butter
Sea salt and black pepper, to taste

Remaining Ingredients:

1½ lbs. ground beef
1 small onion, diced
2 teaspoons fresh rosemary leaves, finely chopped
2 Tablespoons Worcestershire sauce
Sea salt and black pepper, to taste
2 tbsp all purpose flour
1 cup beef broth
¾ cup frozen corn kernels, thawed
¾ cup frozen peas, thawed
1¼ cup sliced frozen carrots, thawed

For 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 to a 10” cast iron skillet set over medium heat. Cook, stirring frequently, until the beef is completely browned and broken into small pieces, approximately 8-10 minutes. Carefully drain any excess fat from the skillet, if necessary. Add the onion and cook until the onion begins to soften, about 5 minutes.

Stir in the rosemary and Worcestershire sauce.

Mix in the flour and stir until it is dissolved. Pour in the beef broth, stir to combine, and bring it to a simmer. Continue to cook until the gravy thickens, about 2-3 minutes.

Season with salt and black pepper, to taste, and stir to combine.

Remove skillet from heat 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.

Ground beef with vegetables layered on top in a cast iron skillet.

Evenly spread the thawed corn, peas, and carrots across the browned ground beef in the cast iron skillet.

Everything in the skillet topped with fluffy mashed potatoes.

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! 

Cast Iron Skillet Shepherd's Pie
Yield: 4-6 Servings

Cast Iron Skillet Shepherd's Pie

Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes

This recipe for cast iron skillet shepherd’s pie makes a hearty, comforting meal that is also perfect for sharing with family and friends.

Ingredients

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
  • ¼ cup heavy cream
  • 3 Tablespoons unsalted butter
  • Sea salt and black pepper, to taste

Remaining Ingredients:

  • 1½ lbs. ground beef
  • 1 small onion, diced
  • 2 teaspoons fresh rosemary leaves, finely chopped
  • 2 Tablespoons Worcestershire sauce
  • Sea salt and black pepper, to taste
  • 2 tbsp all purpose flour
  • 1 cup beef broth
  • ¾ cup frozen corn kernels, thawed
  • ¾ cup frozen peas, thawed
  • 1¼ cup sliced frozen carrots, thawed

For garnish:

  • Smoked paprika
  • Fresh chives, chopped

Instructions

  1. Place the top oven rack in the center position and pre-heat oven to 400°F.
  2. 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.
  3. While the potatoes are boiling, add the beef to a 10” cast iron skillet set over medium heat. Cook, stirring frequently, until the beef is completely browned and broken into small pieces, approximately 8-10 minutes. Carefully drain any excess fat from the skillet, if necessary. Add the onion and cook until the onion begins to soften, about 5 minutes.
  4. Stir in the rosemary and Worcestershire sauce.
  5. Mix in the flour and stir until it is dissolved. Pour in the beef broth, stir to combine, and bring it to a simmer. Continue to cook until the gravy thickens, about 2-3 minutes.
  6. Season with salt and black pepper, to taste, and stir to combine.
  7. Remove skillet from heat and set aside.
  8. 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.
  9. Evenly spread the thawed corn, peas, and carrots across the browned ground beef in the cast iron skillet.
  10. Top with an even layer of the mashed potatoes and sprinkle with some smoked paprika.
  11. 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! 

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Nutrition Information:

Yield:

6

Amount Per Serving: Calories: 618Total Fat: 30gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 128mgSodium: 518mgCarbohydrates: 48gFiber: 6gSugar: 6gProtein: 38g

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