Cast Iron Shepherd’s Pie Recipe
Tip: For best results, use a plastic spatula to cut and serve this dish. If using metal, as shown, be careful not to nick the protective seasoning on your skillet while cutting. Worcestershire sauce contains sugar. If this is an issue, omit this ingredient and replace it with three tablespoons of beef broth.
Mashed Potato Ingredients
Pre-heat OvenPlace the top oven rack in the center position and pre-heat the oven to 400°F.
Start ChoppingPlace 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.
While BoilingWhile 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.
Pull The SkilletRemove the skillet from heat and carefully drain any excess fat from the skillet, if necessary. Set aside.
Add LiquidsAdd 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.
Set up for bakingEvenly spread the thawed corn, peas, and carrots across the browned ground beef in the cast iron skillet. Top with an even layer of mashed potatoes and sprinkle with some smoked paprika.
Bake and EnjoyPlace the skillet in the preheated 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!