Cast-Iron Skillet Shepherd’s Pie
User Reviews
5
2 reviews
Excellent
-
Prep Time
20 mins
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Cook Time
1 hr 10 mins
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Servings
6
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Calories
472 kcal
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Course
Main Course
-
Cuisine
British
Cast-Iron Skillet Shepherd’s Pie
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Delicious cast-iron shepherd’s pie: a savory layer of ground meat and vegetables topped with cheesy mashed potatoes, then baked.
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Ingredients
Ground meat:
- 1 lb lamb or ground beef, ground
- 1 tablespoon vegetable oil or olive oil
- 2 onion finely chopped
- 2 medium carrot diced
- 3 garlic grated, cloves
- 1 teaspoon parsley dried
- 1 teaspoon thyme
- 3 tablespoons tomato paste
- 1 teaspoon Dijon mustard
- ½ cup beef broth 125 ml, Note 2
- 1 tablespoon Worcestershire sauce
- 1 cup peas 150 g, frozen
- sea salt fine
- ground black pepper fine
Potato topping:
- 2 lb russet potato 900 g
- ½ cup milk hot, 125 ml Note 3, whole
- 2 tablespoons butter at room temperature, Note 3
- nutmeg a few gratings
- ½ cup parmesan grated, 60 g, Note 4
- sea salt fine
- ground black pepper fine
- parsley chopped, fresh
Instructions
- Boil the potatoes: Wash, peel, and cube 2 lb potatoes (900 g). Place them in a large pot, cover them with water and bring to a boil. Add ½ teaspoon fine sea salt, lower the heat, cover the pot leaving a small crack open, and cook the potatoes until fork tender, about 15 minutes.
Meat filling:
- While the potatoes are cooking, cook the ground meat.
- Cook meat: Heat 1 tablespoon of oil in the skillet. Add 2 chopped onions and 2 diced carrots and cook on medium heat for about 5 minutes, often stirring, until softer. Add 3 grated garlic cloves, stir for a few seconds, then add 1 lb ground beef (450 g). Cook for 5-6 minutes until the meat is brown, breaking it up with a wooden spoon as you go along.
- Add 1 teaspoon dried parsley, 1 teaspoon thyme, 3 tablespoons tomato paste, 1 teaspoon Dijon mustard, 1 tablespoon Worcestershire sauce, ½ cup broth (125 ml), and some salt and pepper. Stir well to combine.
- Simmer without a lid for about 15 minutes. Add 1 cup of peas (150 g), stir to combine, and cook for another 5 minutes. Adjust the taste with salt and pepper.
- In the meantime, preheat the oven to 350°F/ 180°C.
Mashed potato topping:
- Drain potatoes: Once the potatoes are tender, drain them well and return them to the hot pot. Let them steam for about 1 minute.
- Heat ½ cup milk (125 ml) in a small pan or microwave.
- Mash potatoes: Add milk, 2 tablespoons butter, a few gratings of nutmeg, salt, and pepper. Mash the potatoes with a potato masher until smooth. Stir in the ½ cup grated Parmesan (60 g) and adjust the taste with salt and pepper.
Assemble and bake:
- Spread the mashed potatoes on top of the meat in an even layer. Then, carefully (the skillet is hot and heavy), place the shepherd’s pie onto the middle rack in the preheated oven (Note 4).
- Bake for 25-30 minutes until the filling is bubbling and the topping is golden.
- Let the pie rest for 10 minutes, sprinkle with fresh parsley, and serve.
Equipments used:
Notes
- Ground meat: Ground lamb is traditional, but ground beef is also delicious (and more readily available).
- Stock: Sub with chicken or vegetable stock (from a cube is fine).
- Hot milk and butter at room temperature absorb more easily in the mashed potatoes, thus reducing the risk of you overmixing the mash.
- Cheese: Sub with grated Cheddar. Or with about 2 tablespoons of cream cheese or sour cream.
- If the pot seems too full, place it on a baking sheet to avoid the filling bubbling over into your oven. However, if you use a large skillet, that should not happen.
Nutrition Information
Show Details
Serving
1portion from 6
Calories
472kcal
(24%)
Carbohydrates
39g
(13%)
Protein
21g
(42%)
Fat
26g
(40%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
9g
(45%)
Trans Fat
0.2g
(10%)
Cholesterol
73mg
(24%)
Sodium
1132mg
(47%)
Potassium
1111mg
(24%)
Fiber
5g
(20%)
Sugar
6g
(12%)
Vitamin A
3912IU
(78%)
Vitamin C
26mg
(29%)
Calcium
114mg
(11%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 472 kcal
% Daily Value*
| Serving | 1portion from 6 | |
| Calories | 472kcal | 24% |
| Carbohydrates | 39g | 13% |
| Protein | 21g | 42% |
| Fat | 26g | 40% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 73mg | 24% |
| Sodium | 1132mg | 47% |
| Potassium | 1111mg | 24% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 3912IU | 78% |
| Vitamin C | 26mg | 29% |
| Calcium | 114mg | 11% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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