Cast-Iron Skillet Shepherd’s Pie

5 from 1 vote

Delicious cast-iron shepherd’s pie: a savory layer of ground meat and vegetables topped with cheesy mashed potatoes, then baked.

Prep Time20

Cook Time1 10

Course: Beef, Pork and Lamb, Main Course

Cuisine: British, English

Servings:

Calories: 472kcal

Author: Adina

Boil the potatoes: Wash, peel, and cube the potatoes. Place them in a large pot, cover them with water, and bring to a boil. Add ½ teaspoon fine sea salt, lower the heat, cover the pot, leaving a small crack open, and cook the potatoes until fork-tender, about 15 minutes.
2 lb russet potatoes

While the potatoes are cooking, cook the ground meat.
Cook meat: Heat the oil in the skillet. Add chopped onions and diced carrots, and cook on medium heat for about 5 minutes, often stirring, until softer. Add the grated garlic cloves, stir for a few seconds, then add the beef. Cook for 5-6 minutes until the meat is brown, breaking it up with a wooden spoon as you go along.
1 tablespoon vegetable oil + 2 onions + 2 medium carrots + 3 garlic cloves + 1 lb ground lamb
Add parsley, thyme, tomato paste, Dijon mustard, Worcestershire sauce, broth, and some salt and pepper. Stir well to combine.
1 teaspoon dried parsley + 1 teaspoon thyme + 3 tablespoons tomato paste + 1 teaspoon Dijon mustard + ½ cup beef broth + 1 tablespoon Worcestershire sauce
Simmer without a lid for about 15 minutes. Add the peas, stir to combine, and cook for another 5 minutes. Adjust the taste with salt and pepper.
1 cup frozen peas + fine sea salt and ground black pepper
In the meantime, preheat the oven to 350°F/ 180°C.

Drain potatoes: Once the potatoes are tender, drain them well and return them to the hot pot. Let them steam for about 1 minute.
Heat the milk in a small pan or microwave.
½ cup whole milk
Mash potatoes: Add milk, butter, a few gratings of nutmeg, salt, and pepper. Mash the potatoes with a potato masher until smooth. Stir in the grated Parmesan, and adjust the taste with salt and pepper.
milk + 2 tablespoons butter + a few gratings of nutmeg + ½ cup Parmesan + fine sea salt and ground black pepper

Spread the mashed potatoes on top of the meat in an even layer. Then, carefully (the skillet is hot and heavy), place the shepherd’s pie onto the middle rack in the preheated oven (Note 4).
Bake for 25-30 minutes until the filling is bubbling and the topping is golden.
Let the pie rest for 10 minutes, sprinkle with fresh parsley, and serve.
fresh parsley

Ground meat: Ground lamb is traditional, but ground beef is also delicious (and more readily available).
Stock: Sub with chicken or vegetable stock (from a cube is fine).
Hot milk and butter at room temperature absorb more easily in the mashed potatoes, thus reducing the risk of you overmixing the mash.
Cheese: Sub with grated Cheddar. Or with about 2 tablespoons of cream cheese or sour cream.
If the pot seems too full, place it on a baking sheet to avoid the filling bubbling over into your oven. However, if you use a large skillet, that should not happen.