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Cast Iron Shepherd’s Pie (Cottage Pie)

This Cast Iron Shepherd’s Pie (Cottage Pie) is the ultimate one-pan comfort food. Layers of seasoned ground beef, colorful vegetables, and creamy garlic mashed potatoes baked until golden and bubbly. Perfect for family dinners and cold weather cravings.
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Prep Time 30 minutes
Cook Time 45 minutes
Servings: 4
Course: Main Course
Ingredients Equipment Method

Ingredients
  

For the Mashed Potatoes:
  • 2 lbs. Russet potatoes peeled and cubed
  • 4-5 large cloves garlic peeled and smashed
  • Water to cover
  • Pinch salt
  • ½ cup chicken stock preferably organic
  • ¼ cup heavy cream
  • 3 tablespoons unsalted butter
  • Sea salt and black pepper to taste
For the Beef Filling:
  • 1½ lbs. ground beef 85/15 recommended
  • 2 teaspoons fresh rosemary leaves finely chopped
  • 2 tablespoons Worcestershire sauce or 3 tablespoons beef broth
  • Sea salt and black pepper to taste
  • ¾ cup frozen corn kernels thawed
  • ¾ cup frozen peas thawed
  • 1¼ cups sliced frozen carrots thawed
For Garnish:
  • Smoked paprika
  • Fresh chives chopped

Equipment

  • 10.25 inch cast iron pan

Method
 

  1. Preheat your oven. Position the top rack in the center and preheat to 400°F.
  2. Place cubed potatoes and smashed garlic in a large pot. Cover with water plus an extra inch or two. Add a pinch of salt. Bring to a rapid boil and cook for 15 minutes, until fork-tender. Drain and set aside.
  3. While potatoes boil, add ground beef, rosemary, and Worcestershire sauce to your 10.25″ cast iron skillet over medium heat. Season with salt and pepper. Cook, stirring frequently and breaking into small crumbles, until completely browned, 8-10 minutes.
  4. Remove from heat and drain any excess fat. Set aside.
  5. Add chicken stock, cream, and butter to drained potatoes and garlic. Season with salt and pepper. Mash until smooth, or use a hand mixer for extra fluffy potatoes. Add more stock if needed to reach spreadable consistency.
  6. Spread thawed corn, peas, and carrots evenly over the browned beef. Don’t stir, just create an even layer.
  7. Dollop mashed potatoes over vegetables and spread to the edges. Use a fork to create peaks and texture on top—these will get extra crispy. Dust with smoked paprika.
  8. Bake for 30 minutes, until filling bubbles around the edges and potatoes are golden brown with crispy peaks. Let rest 5-10 minutes.
  9. Sprinkle with fresh chives and serve straight from the skillet.