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The Delectable Cast Iron Shepherd’s Pie


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  • Author: wellness sleuth
  • Total Time: 1 hour 15 minutes
  • Yield: 6 servings

Description

Cast Iron Shepherd’s Pie is a delicious option for dinner that’s sure to make the tummy of even your pickiest eater grumble with satisfaction. It’s an easy recipe that doesn’t take much prep time, and it can easily be tailored to the dietary needs of the individual. 


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 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


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, 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.

  4. Remove skillet from heat and carefully drain any excess fat from the skillet, if necessary. Set aside. 

 

  1. 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. 

 

  1. 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. 

 

  1. 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!  

  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
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