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

Important Tips

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.

Print Pin

Shepherds Pie in Cast Iron Skillet

Cast Iron Shepherd’s Pie with hearty ground beef, tender vegetables, and a creamy mashed potato crust. The savory filling and crispy golden topping make it comforting and satisfying.

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Cooling Time 10 minutes mins

Total Time 1 hour hr 10 minutes mins

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

• Cover 2 lb peeled and cubed russet potatoes with water and 1 tsp kosher salt in a large saucepan. Bring to a simmer and cook until tender, 8–10 min.
• Drain and mash potatoes until smooth.
• Whisk ½ cup whole milk and 1 large beaten egg; stir into the potatoes with 4 Tbsp melted unsalted butter, 1 tsp kosher salt, and ¼ tsp black pepper. Cover and set aside.
• Heat a 10″ cast-iron skillet over medium heat for 3 min.
• Add 2 Tbsp unsalted butter, 2 chopped carrots, 1 chopped onion, and ¾ tsp kosher salt; cook until softened, 5 min. Add 1½ lb lean ground beef; cook until no longer pink, 8–10 min.
• Stir in 2 Tbsp tomato paste, 2 minced garlic cloves, and 2 tsp thyme; cook 1 min.
• Sprinkle 2 Tbsp flour over the meat; cook 1 min.
• Gradually stir in 1½ cups chicken broth and 2 tsp Worcestershire sauce. Simmer until thickened, 10 min.
• Remove from heat, stir in 1 cup frozen peas, and season with salt and pepper.
• Adjust oven rack 5″ below the broiler and preheat the broiler.
• Spoon beef filling evenly in the skillet. Transfer potato mash to a 1-gal zipper-lock bag, snip off one corner for a 1″ opening, and pipe over the filling. Smooth with a spoon and create ridges with a fork.
• Place the skillet on a rimmed baking sheet and broil until topping is golden and crusty, 5–10 min.
• Let cool for 10 min before serving.