Cast Iron Shepherds Pie
This Cast Iron Shepherds Pie is hearty, golden, and comforting. A savory meat and veggie base is topped with creamy, cheesy mashed potatoes and baked to perfection in cast iron. It’s comfort food done right, even on the very first try.
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Calories: 2848kcal
Equipment
- 10 Inch Victoria Cast Iron Skillet
Ingredients
Meat Filling:
- 1 lbs Ground lamb
- 2 tablespoon Avocado Oil
- ½ Onion Diced
- 20 Oz Frozen Peas, Carrots and Corn 2 Bags
- 4 Cloves Garlic Minced
- 1 tablespoon Herbs Deprovance
- 1 teaspoon Salt
- ½ teaspoon Black Pepper
- 1 tablespoon Worcestershire Sauce
- 2 tablespoon All Purpose Flour
- 2 tablespoon Tomato Paste
- 1 Cup Beef Broth
Potato Topping:
- 1.5 lb Russet Potatoes
- 1 tablespoon Salt
- 4 tablespoon Unsalted Butter
- 3 tablespoon Heavy Cream
- 1 tablespoon Granulated Garlic
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper
- ⅛ Cup Grated Pecorino Romano Cheese
- 3 tablespoon Parsley Chopped
Instructions
Make the Meat Filling:
- Place your Victoria Cast Iron Skillet over medium heat. Add the oil, minced garlic and diced onions and cook for 2-3 minutes. Add the ground meat and break it apart. Ad all of the dry spices and cook for 7 minutes. Add the Worcestershire sauce, tomato paste and flour. Cook for 2 minutes while stirring and making sure it is mixed well. Add the both, frozen peas & carrots and frozen corn. Stir well and then simmer for 5 minutes. Set the pan aside off the heat. Preheat your oven to 400F (204C).
Make the potato topping:
- Peel and chop the potatoes into chunks. Place the potatoes into a large pot and cover them with water. Bring it to a boil, add 1TBSP of salt, then reduce it to a simmer and cook for 10-15 minutes or until they are fork tender. Drain and then run them through a potato ricer. Add the butter, heavy cream, granulated garlic, ½ teaspoon of salt, ¼ teaspoon of black pepper and the grated cheese. Mix well until combined.
Top and Cook:
- Spoon or pipe the potatoes on top of the meat filling inside the Victoria Cast Iron Pan. Place the Victoria Signature Pan on a baking sheet in case it bubbles over. Bake uncovered for 20-30 minutes or until the top is nicely browned. Top it with the chopped parsley and allow it to cool before serving.
Video
Notes
This recipe is adjusted from the video. I realized that the pan was too large and there were too many potatoes so I adjusted to make the meat to potatoes ratio better.
Nutrition
Calories: 2848kcal | Carbohydrates: 161g | Protein: 104g | Fat: 201g | Saturated Fat: 91g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 80g | Trans Fat: 2g | Cholesterol: 515mg | Sodium: 12311mg | Potassium: 4763mg | Fiber: 13g | Sugar: 14g | Vitamin A: 2631IU | Vitamin C: 56mg | Calcium: 437mg | Iron: 17mg
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