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open section of shepherds pie in a cast iron skillet displaying the lamb stuffing inside the skillet
5 from 1 vote

Cast Iron Shepherd's Pie Recipe

This cast iron shepherd's pie is the ultimate comfort food. Savory lamb, tender vegetables, topped with cheesy mashed potatoes, baked until golden brown. This is the perfect winter meal and great for leftovers as well.
Prep: 20 minutes
Resting time: 15 minutes
Cook: 1 hour 10 minutes
Total: 1 hour 45 minutes
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4 servings

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

Storing 

  • 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.

Video

Nutrition Information

Serving: 1, Calories: 859kcal (43%)
© Author: Stephanie