Skillet Shepherd’s Pie

Happy Thursday everyone! My parents are still in town, but today’s kind of gloomy and rainy so we’re just relaxing, which is nice. They leave tomorrow, and although I’ll be sad to see them go, it’s nice knowing that oh so soon Cam and I are flying to Michigan for a football game so the fact that I’ll be seeing them again in the near future which makes their impending good-bye much easier. However, before I get to posting some of the pics from their visit (because there are a lot!), I wanted to share a recipe that I made a week or so ago and absolutely loved.

It’s no secret by now that I love my mini cast iron skillets for making dessert, but I also adore using my large cast iron skillet as well. It’s great for evenly cooking and browning meats, and I really don’t use it as often as I should. Since the nights are cooling down in Colorado I’m pretty much in full on fall mode and ready to cook all sorts of cozy foods, which is why I was so happy to stumble on this hearty recipe over at Cast Iron Foodie for Shepherd’s Pie.

What I love about this recipe is that it’s truly a one-pan dinner (awesome!) because everything is made and then baked in the skillet. It’s one of those stick to your ribs meals perfect for cold nights, it’s got lots of great veggies, and it works wonderfully for leftovers as well. Enjoy!

(I didn’t take a ton of pictures of my version because there are great step by step photos on the original recipe but I did include my modifications in italics)

Shepherd’s Pie

Time: 20 minutes
Cook Time: 45 minutes
Yield: 8 servings
  • 1 1/2 lbs russet potatoes (I actually used red skins, and I think that sweet potatoes might be a fun variation as well)
  • 1/4 cup half-and-half
  • 2 oz unsalted butter, melted
  • 1/2 tsp kosher salt
  • 1/4 tsp ground pepper
  • 1 egg yolk
  • 2 Tbs canola oil
  • 1 cup chopped onion
  • 2 carrots, diced
  • 2 cloves garlic, minced
  • 1 1/2 lbs ground lamb (I used 1lb of grass fed beef and 1/2 pound of ground chorizo sausage because that’s what I had on hand and it came out great)
  • 1 tsp kosher salt
  • 1/2 tsp ground pepper
  • 2 Tbs AP flour
  • 2 tsp tomato paste
  • 1 cup low sodium chicken broth (Because I was using beef, I used low-sodium beef broth)
  • 1 tsp Worcestershire sauce
  • 2 tsp fresh rosemary, chopped
  • 1 tsp fresh thyme, chopped
  • 1/2 cup frozen corn
  • 1/2 cup frozen peas
Cooking Directions
  1. Peel and dice potatoes.
    Put in a saucepan and cover with cold water. Bring to a boil, then
    reduce the heat to a simmer and cook 10-15 minutes. Drain the potatoes
    and mash with the half and half and melted butter. Season with salt and
    pepper. Stir in the egg yolk.
  2. Preheat the oven to 400. Heat the canola oil for 3-4
    minutes over medium high in a large cast iron skillet. Add the onion
    and carrots, cooking for about 4 minutes more. Add the garlic and stir
    for 40 seconds.
  3. Add
    the lamb, salt, and pepper, stirring until the lamb is completely
    browned, about 4 minutes. Sprinkle with the flour (this is what thickens
    the sauce) and stir for another minute.
  4. Add the tomato paste,
    chicken broth, Worcestershire sauce, rosemary, and thyme and stir to
    combine. Boil, reduce the heat to low and simmer, covered, for 10
  5. Add
    the corn and peas and stir to combine. Off heat, spread the mashed
    potatoes over the mixture. Try and seal the edges with the potatoes. Put
    on a foil lined pan and bake for 25 minutes or until the potatoes are
    browned. Remove and let rest for 15 minutes so the mixture can settle.