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Cast Iron Shepherds Pie 1
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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
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 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

  • 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.