It's no secret by now that I love my mini cast iron skillets for making dessert, but I also adore using my large cast iron skillet as well. It's great for evenly cooking and browning meats, and I really don't use it as often as I should. Since the nights are cooling down in Colorado I'm pretty much in full on fall mode and ready to cook all sorts of cozy foods, which is why I was so happy to stumble on this hearty recipe over at Cast Iron Foodie for Shepherd's Pie.
What I love about this recipe is that it's truly a one-pan dinner (awesome!) because everything is made and then baked in the skillet. It's one of those stick to your ribs meals perfect for cold nights, it's got lots of great veggies, and it works wonderfully for leftovers as well. Enjoy!
(I didn't take a ton of pictures of my version because there are great step by step photos on the original recipe but I did include my modifications in italics)
Prep Time: 20 minutes
Cook Time: 45 minutes
Yield: 8 servings
- 1 1/2 lbs russet potatoes (I actually used red skins, and I think that sweet potatoes might be a fun variation as well)
- 1/4 cup half-and-half
- 2 oz unsalted butter, melted
- 1/2 tsp kosher salt
- 1/4 tsp ground pepper
- 1 egg yolk
- 2 Tbs canola oil
- 1 cup chopped onion
- 2 carrots, diced
- 2 cloves garlic, minced
- 1 1/2 lbs ground lamb (I used 1lb of grass fed beef and 1/2 pound of ground chorizo sausage because that's what I had on hand and it came out great)
- 1 tsp kosher salt
- 1/2 tsp ground pepper
- 2 Tbs AP flour
- 2 tsp tomato paste
- 1 cup low sodium chicken broth (Because I was using beef, I used low-sodium beef broth)
- 1 tsp Worcestershire sauce
- 2 tsp fresh rosemary, chopped
- 1 tsp fresh thyme, chopped
- 1/2 cup frozen corn
- 1/2 cup frozen peas
- Peel and dice potatoes. Put in a saucepan and cover with cold water. Bring to a boil, then reduce the heat to a simmer and cook 10-15 minutes. Drain the potatoes and mash with the half and half and melted butter. Season with salt and pepper. Stir in the egg yolk.
- Preheat the oven to 400. Heat the canola oil for 3-4 minutes over medium high in a large cast iron skillet. Add the onion and carrots, cooking for about 4 minutes more. Add the garlic and stir for 40 seconds.
- Add the lamb, salt, and pepper, stirring until the lamb is completely browned, about 4 minutes. Sprinkle with the flour (this is what thickens the sauce) and stir for another minute.
- Add the tomato paste, chicken broth, Worcestershire sauce, rosemary, and thyme and stir to combine. Boil, reduce the heat to low and simmer, covered, for 10 minutes.
- Add the corn and peas and stir to combine. Off heat, spread the mashed potatoes over the mixture. Try and seal the edges with the potatoes. Put on a foil lined pan and bake for 25 minutes or until the potatoes are browned. Remove and let rest for 15 minutes so the mixture can settle.