Cast Iron Shepard’s Pie

I’ve never been a fan of peas, so growing up, Shepard’s Pie was always made with corn but of course you can use frozen mixed vegetables too. My version is baked right in the same cast iron that the meat mixture is made in, so it saves you an extra dish to wash. My favorite part of this version is the perfectly crispy crust from baking it in a cast iron pan.

Here’s how I made it!

Preheat your oven to 375.

Peel and cut 3 pounds of potatoes. Put them in a big pot filled with cold water and bring to a boil. Add a couple tablespoons of salt and boil until fork-tender.

While the potatoes are boiling, brown your meat and add your garlic and seasoning.

Sprinkle a couple tablespoons of flour over the meat, and cook until no flour remains, about 30 seconds. Add in a couple cups of beef broth, and bring up to a boil.

Add in your corn. Let it simmer about 15 minutes until the sauce has thickened. Remove from the heat while you prepare your potatoes.

Drain your potatoes, then add butter and warm milk and mash until smooth.

Spoon your potatoes right onto the meat mixture.

Smooth your potatoes over the potatoes and pop it in the oven for 40 minutes until golden brown.

Remove from the oven and serve! Just be careful, because the pan will be super hot!

Recipe

Ingredients:

• 3 lbs russet potatoes (or any), peeled and cut into equal sized pieces

• 4 tbsp butter or margarine

• 1/2 cup warm milk

• 1 lb ground beef

• 3 cloves garlic, minced

• 2 tbsp flour

• 2 cups beef broth

• 1/2 tsp each paprika, black pepper, garlic powder and onion powder

• salt to taste

• 1/2 cup corn or mixed frozen vegetables

Directions:

1. Preheat oven to 375.

2. Put your peeled potatoes into a big pot, cover with cold water and bring to a boil. Add a couple tablespoons of salt to the water and boil until fork tender, about 20 minutes.

3. In a cast iron skillet, brown your meat. Add in your garlic and seasonings.

4. When meat is browned, add in flour and cook the flour out, about 30 seconds.

5. Add in your broth and bring up to a boil.

6. Add in your corn and simmer for about 15 minutes until the sauce has thickened. Set aside while you mash the potatoes.

7. Drain the potatoes and then add the butter or margarine, and about 1/4 cup milk at a time, mashing until potatoes are smooth and creamy.

8. Top the meat mixture with the mashed potatoes and bake for 40 minutes.