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Have you ever enjoyed a traditional shepherd’s pie recipe? Well, get ready because you are about to taste the BEST and most delicious lamb shepherd’s pie made in a cast iron skillet. This hearty dish is packed with ground lamb, Yukon gold potatoes, fresh herbs and spices, carrots, peas, and a splash of red wine. Perfect for dinner when you need a warm and comforting meal!
What is shepherd’s pie?
Shepherd’s Pie is a classic comfort food that originated in the U.K.! It’s usually made with ground lamb and veggies in a delicious gravy, all topped with creamy mashed potatoes.
It is typically served as a hearty dinner dish, perfect for cold nights when you need something warm and satisfying.
It’s also great because you can cook and layer everything all in one dish, making it an easy clean-up afterward!
Why should I use a cast iron pan for this recipe?
The cast iron helps evenly distribute heat and gives a nice crispy texture to the mashed potato topping. Plus, you can easily transfer the cast iron from the stovetop to the oven, making this recipe easy on clean up.
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Shepherd’s pie vs. Cottage pie: What’s the difference?
You may have heard of Cottage Pie, and you might be wondering if it’s the same as Shepherd’s Pie. While both dishes are made with a meat and vegetable filling topped with mashed potatoes, they do have some differences!
Shepherd’s Pie is traditionally made with lamb (or sometimes made with mutton), while Cottage Pie is usually made with ground beef. The other big difference is the gravy base, which is typically made with a red wine in Shepherd’s Pie and a beef broth in Cottage Pie.
However, both dishes are equally delicious and can be made using a cast iron pan!
Why this shepherd’s pie recipe works
- This homemade shepherd’s pie uses fresh herbs and spices, which adds so much flavor to the dish.
- The addition of red wine gives the gravy base a rich and robust taste that pairs perfectly with the tender ground lamb!
- Using Yukon gold potatoes instead of regular white potatoes adds a buttery and creamy texture to the mashed potato topping.
- Adding carrots and peas to the filling not only adds more nutrients, but also gives a nice pop of color to the dish.
- It’s made in a cast iron skillet!
Ingredients needed
Here’s everything you need to make this lamb shepherd’s pie…
- Yukon gold potatoes
- Ground lamb
- Kosher salt and ground black pepper
- Yellow onion
- Garlic
- Thyme sprigs
- Rosemary sprigs
- Unsalted butter
- Half and half
- Grated parmesan cheese
- Carrots
- Frozen Peas
- Tomato paste
- Red wine
- Worcestershire sauce
- Fresh parsley
How to make shepherd’s pie from scratch
Putting together a traditional shepherd’s pie can be a bit intimidating, but with this recipe, you’ll have nothing to fear! Follow these simple steps and enjoy a delicious lamb shepherd’s pie in no time.
Step 1: Prepare the potatoes
- In a large pot, bring a large pot of water (and 1 tablespoon of salt) to a boil over high heat.
- Add peeled and halved Yukon gold potatoes to the boiling water and cook until fork-tender (about 15 minutes).
- In the meantime, add the butter plus the half and half to a small saucepan over low heat and let it melt/warm up.
- Once the potatoes are done, remove from the heat, drain, and transfer them back to the pot.
- Using a potato masher, ricer, or a fork, mash the potatoes until smooth.
- Then, add in the warm butter/half-and-half mixture, salt, pepper and grated parmesan cheese. Mix everything well to combine.
- Cover and set the mashed potatoes aside while you work on the filling.
Tip:
Do not use an immersion blender or food processor to mash the potatoes, as it will make them gummy and overworked!
Do I have to use gold potatoes?
No, you don’t have to use Yukon gold potatoes. While they are the traditional choice for mashed potatoes in this recipe, you can also use russet or red potatoes.
What’s another type of cheese I can use?
If you’re not a fan of parmesan, you can substitute it with cheddar, gruyere, or even goat cheese for a tangier flavor.
Can I make the mashed potatoes dairy-free?
Yes, you can! Simply swap the butter and half-and-half for plant-based options that you love to use and choose a dairy-free cheese!
Can I make this shepherd’s pie recipe low-carb?
Sure! You can substitute the mashed potatoes with cauliflower mash.
Step 2: Prepare the lamb filling
Now that the potatoes are prepped, preheat your oven to 375°F and start making your meat filling.
- Preheat your cast iron over medium-high heat, then add olive oil.
- Add diced onion and carrots, and sauté for 8 minutes until they begin to soften.
- Next, add in the ground lamb and break it up with a spatula as it cooks, about 2 minutes.
- Next, toss in the chopped rosemary, thyme, grated garlic, kosher salt, and ground black pepper. Keep cooking for 6-8 minutes until the meat is nicely browned and fully cooked.
I’m not a fan of lamb. What other ground meat can I use?
If you’re not a fan of lamb, you can substitute it with ground beef or ground turkey. Making this change does make the dish a ‘cottage pie’ instead of a traditional Shepherd’s pie.
Can I use dried herbs instead of fresh ones?
You can use dried herbs, but it is best to use fresh ones for a more vibrant and flavorful dish.
Can I use frozen carrots?
Yes, you can use frozen carrots, but make sure to thaw and drain them before using in the recipe.
Step 3: Deglaze the pan
- Once the meat is browned, push it over to one side of the skillet and pour in a splash of red wine to deglaze the pan. Then, vigorously scrape up any bits stuck to the bottom with a wooden spoon or spatula.
- Add in the Worcestershire sauce and tomato paste. Stir to combine everything well and cook for an extra 2-3 minutes.
- Add in the frozen peas and stir to combine.
Tip:
This is the best time to taste your filling and adjust the seasoning if necessary. Careful not to eat it all before you even assemble the dish!
What does it mean to deglaze my pan?
Deglazing is a technique used to loosen flavorful bits of food that are stuck to the bottom of your pan after cooking. It’s usually done with a liquid like wine, broth, or water, and it helps develop more depth and flavor in your dish!
What’s the best type of red wine to use in this shepherd’s pie recipe?
You can use any dry red wine, such as Cabernet Sauvignon, Pinot Noir, or Merlot. Just make sure it’s something you wouldn’t mind drinking on its own.
I don’t have red wine. What else can I use?
If you don’t have red wine, you can use Guinness stout beer!
Can I make a non-alcoholic version of this recipe?
Yes, you can substitute the wine with a 1/3 cup of beef broth or stock for a non-alcoholic version.
Step 4: Assemble and bake shepherd’s pie
- Once the lamb filling is ready, turn off the heat and remove your skillet from the stove.
- Add spoonfuls of the mashed potatoes over the top of the filling in the same cast iron and spread it evenly.
- Take the melted tbsp of butter and brush over the top of the potatoes.
Tip:
Use a spoon or spatula to create peaks on top of the potatoes for extra texture when baked!
- Pop it in the oven and bake for 30 minutes. If necessary, broil on high at the end for 2-3 minutes until the top gets nicely browned.
- Give it a little time to cool down for 10-15 minutes before serving, so the inside can set.
- Sprinkle some fresh parsley on top, and you’re good to go!
Tip:
If your cast iron is really full, just pop it on a sheet pan before sticking it in the oven. That way, any drips will be caught!
How to serve lamb shepherd’s pie
Serve hot, and you’re ready to enjoy a warm and comforting meal!
This dish is perfect for a cozy dinner at home or even as a crowd-pleasing dish at potlucks. Pair it with a side salad or some garlicky butter dinner rolls for the ultimate comfort food experience.
How to store cast iron shepherd’s pie
If you have any leftovers, store them in an airtight container and keep them in the fridge for up to 3 days.
You can also freeze the shepherd’s pie for up to 3 months. Just remember to thaw it before reheating it in the oven at 375°F for about 20-30 minutes until heated through.
Love comforting meals? Try out these other recipes:
- Blackened Chicken Alfredo Pasta
- Individual Beef Wellington with Black Peppercorn Sauce
- Baked 3 Cheese Mac and Cheese
- Chicken Pot Pie
- Lemon Chicken and Asparagus
Did you make this? If you snap a photo, please be sure tag me on Instagram at @girlwiththeironcast or hashtag #girlwiththeironcast so I can see your creations!
Cast Iron Shepherd’s Pie Recipe
Ingredients
- 2 tbsp olive oil
- 2 pounds Yukon gold potatoes (peeled and halved)
- 1 1/2 pounds ground lamb
- Kosher salt
- Ground black pepper
- 1 medium yellow onion (diced (about 1 cup))
- 4 cloves Garlic (grated)
- 4 sprigs Thyme (leaves removed, stems discarded)
- 2 sprigs Rosemary (leaves removed from stem and chopped, stems discarded)
- 1 stick Unsalted butter (6 tbsp + 2 tbsp melted)
- 1/3 cup half and half
- 1/3 cup grated parmesan cheese
- 2 medium Carrots (diced (about 1 cup))
- 1/2 bag frozen Peas (about 1 cup)
- 2 tbsp tomato paste
- 1/2 cup red wine
- 2 tbsp Worcestershire sauce
- Fresh parsley (chopped)
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Instructions
- In a large pot, filled halfway with water and 1 tbsp of kosher salt, bring to a boil over high heat. Once boiling, add the potatoes in for 10-15 minutes until easy pierced with a knife soft.
- While the potatoes are boiling, in a small saucepan add the butter and milk over low-medium heat. Let the butter melt and the milk warm together.
- Drain water from potatoes and return to the pot, removed from heat. Mash the potatoes using a masher or a ricer. Do not use an immersion blender or the potatoes will become gummy in texture. Once mashed, mix in the hot butter/milk, 1/4 tsp kosher salt, 1/4 tsp black pepper, and grated parmesan cheese. 
Mix together until just incorporated, do not over mix or it will affect the texture. Taste and adjust seasoning if necessary. Cover and set aside.
- Preheat oven to 375F.
- In a 10-12 inch cast iron skillet over medium high heat, add 2 tbsp of olive oil. Add in the diced onion and carrots, and saute for 8 minutes, until onions and carrots begin to soften.
- Add in the ground lamb and break it apart as it cooks for 2 minutes. Add in the chopped rosemary, thyme, grated garlic, 1/2 tbsp kosher salt, 1/2 tbsp ground black pepper. Continue to cook for 6-8 minutes until the meat is browned and cooked through.
- Pour in the red wine and allow the pan to deglaze until the liquid reduced by half (about 2-3 minutes). Add in the 2 tbsp of Worcestershire sauce and the tomato paste. Stir to combine and cook for 2-3 minutes. Add in the frozen peas and stir to combine.
- Remove from heat, Taste and adjust salt and pepper if necessary.
- Add dollops of potato mash over the top of the meat mixture and using the back of a spoon or fork, smooth over the top to cover all of the meat. Take the melted tbsp of butter and brush over the top of the potatoes.
- If your cast iron is very full, place it on a sheet pan before putting it in the oven to catch any drips.
- Place into the oven and bake for 30 minutes. If needed, broil on high at the end for 2-3 minutes or until the top is browned.
- Let cool for 10-15 minutes before serving to allow the inside to set. Top with fresh parsley to serve.
Notes
Meat
- You can use ground beef to substitute for the lamb. Making this change does make the dish a ‘cottage pie’ instead of traditional Shepherd’s pie.
Potatoes and low carb option
- If you want a lower carb option, you can also top the meat with mashed cauliflower instead of potatoes.
Red wine substitute
- You can substitute the red wine for Guinness stout beer
- If you want to use no alcohol, use 1/3 cup beef stock
StoringÂ
- If you have any leftovers, store them in an airtight container and keep them in the fridge for up to 3 days.
- You can also freeze the shepherd’s pie for up to 3 months. Just remember to thaw it before reheating it in the oven at 375°F for about 20-30 minutes until heated through.
