Cast Iron Shepherd’s Pie Recipe

Stuff You’ll Need

• 2 lb russet potatoes, peeled and cut into 1″ pieces
• 1 tsp kosher salt (or ½ tsp table salt), plus more to taste
• ¼ tsp freshly ground black pepper, plus more to taste
• ½ cup whole milk
• 1 large egg, lightly beaten
• 6 Tbsp unsalted butter, divided
• 2 large carrots, peeled and cut into ½″ pieces
• 1 medium yellow onion, finely chopped (about 1 cup)
• 1 ½ lb 93 percent lean ground beef
• 2 Tbsp tomato paste
• 2 garlic cloves, minced (about 2 tsp)
• 2 tsp minced fresh thyme (or ½ tsp dried thyme)
• 2 Tbsp all‑purpose flour
• 1 ½ cups low‑sodium chicken broth
• 2 tsp Worcestershire sauce
• 1 cup frozen peas

Stuff to Know Before Cooking

Use ground beef that is at least 93% lean to avoid excess grease in the pan.

Prepare the Potato Mash

In a large saucepan, cover 2 lb peeled and 1″‑cubed russet potatoes with water and add 1 tsp kosher salt. Bring to a simmer over medium‑high heat and cook until tender, 8–10 minutes.

Drain and return potatoes to the pan; mash until smooth.

In a small bowl, whisk ½ cup whole milk and 1 large egg, then stir into the potatoes along with 4 Tbsp melted unsalted butter, 1 tsp kosher salt, and ¼ tsp freshly ground black pepper. Cover and set aside.

Cook the Beef Filling

Heat a 10″ cast‑iron skillet over medium heat for 3 minutes.

Add 2 Tbsp unsalted butter, 2 peeled and chopped carrots, 1 medium finely chopped onion, and ¾ tsp kosher salt; cook until softened, about 5 minutes. Add 1½ lb 93 percent lean ground beef and cook, breaking up with a spoon, until no longer pink, 8–10 minutes.

Stir in 2 Tbsp tomato paste, 2 minced garlic cloves, and 2 tsp minced fresh thyme; cook 1 minute.

Sprinkle 2 Tbsp all‑purpose flour over the meat; cook 1 minute.

Gradually stir in 1½ cups low‑sodium chicken broth and 2 tsp Worcestershire sauce, scraping up browned bits. Bring to a simmer and cook until slightly thickened, about 10 minutes.

Remove from heat, stir in 1 cup frozen peas, and season with salt and pepper to taste.

Assemble and Broil

Adjust the oven rack to 5″ below the broiler and preheat the broiler.

Spoon the beef filling evenly in the skillet. Transfer the potato mash to a 1‑gal zipper‑lock bag, snip off one corner to make a 1″ opening, and pipe the mash in an even layer over the filling.

Smooth with a spoon and create ridges with a fork. Place the skillet on a rimmed baking sheet and broil until the topping is golden and crusty, 5–10 minutes.

Let cool for 10 minutes before serving.

Cast Iron Shepherds Pie

This cast iron skillet shepherd’s pie is hearty and comforting, with savory ground beef and vegetables in a rich gravy topped with buttery, creamy mashed potatoes. A golden crust forms as it bakes, adding the perfect finishing touch.

Print Pin Rate

Prep Time: 15 minutes minutes

Cook Time: 50 minutes minutes

Resting Time: 10 minutes minutes

Total Time: 1 hour hour 15 minutes minutes

Ingredients

• 2  lb russet potatoes peeled and cut into 1″ pieces
• 1  tsp kosher salt or ½ tsp table salt, plus more to taste
• ¼  tsp freshly ground black pepper plus more to taste
• ½  cup whole milk
• 1  large egg lightly beaten
• 6  Tbsp unsalted butter divided
• 2 large carrots peeled and cut into ½″ pieces
• 1 medium yellow onion finely chopped (about 1 cup)
• 1 ½  lb 93 percent lean ground beef
• 2  Tbsp tomato paste
• 2  garlic cloves minced (about 2 tsp)
• 2  tsp minced fresh thyme or ½ tsp dried thyme
• 2  Tbsp all‑purpose flour
• 1 ½  cups low‑sodium chicken broth
• 2  tsp Worcestershire sauce
• 1  cup frozen peas

Instructions

• Boil potatoes with salt until tender (8–10 min); mash with milk, egg, butter, salt, and pepper.
• Sauté carrots, onion, and salt in butter (5 min); add beef and cook until no pink remains (8–10 min).
• Stir in tomato paste, garlic, and thyme (1 min); sprinkle flour and cook (1 min).
• Add broth and Worcestershire; simmer until thickened (10 min); stir in peas.
• Pipe mash over filling; broil until golden (5–10 min); cool 10 min before serving.