Can You Make Shepherd’s Pie in Cast Iron Skillet?
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Does your family enjoy Shepherd’s Pie? Shepherd’s pie is traditionally made with ground lamb. However, this version, also known as a “Cottage Pie,” is prepared with ground beef instead. Did you know you can make Shepherd’s Pie in cast iron skillet? That is a game-changer. I love one-skillet meals.
Shepherd’s Pie is one of my husband’s favorite meals. I love how easy it is to make and I can sneak vegetables into our diets. We do not have children living at home anymore, so it is just my husband and I. He does not like vegetables, however, so it is like feeding a picky toddler at times. Thankfully there are a few dishes he’ll eat that include vegetable so I try to incorporate them into our menu frequently.
Cast iron cooking is easy and healthy. Did you know that the iron from the skillet can be absored into your food? This helps if you are anemic. When I was pregnant my midwife wanted me to cook with a cast iron skillet for this reason because my iron level was so low.
Shepherds pie in cast iron skillet directions
Prep time: 30 minutes
Cook time: 45 minutes
Serves: 4-6
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, preferably organic
¼ c. heavy cream
3 T. unsalted butter
Sea salt and black pepper, to taste
Remaining Ingredients:
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
For garnish:
Smoked paprika
Fresh chives, chopped
Directions:
- 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!
Have you ever tried to make Shepherd’s Pie in cast iron skillet before? If you try this recipe, please share and tag me on social media. I would love to see your pictures.
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