Go Back

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
Prep Time: 15 minutes
Cook Time: 50 minutes
Resting Time: 10 minutes
Total Time: 1 hour 15 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.