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Traditional English Shepherd's Pie Recipe - Easy Cast Iron Version

Ingredients

For the Potato Topping:

  • 1 1/2 - 2 lb. russet potatoes peeled and cut into 1 inch cubes
  • 8 tablespoons unsalted butter 1 stick
  • 1/3 cup cream
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 cup Parmesan Asiago cheese

For the Meat Filling:

  • 2 tablespoons tallow
  • 1 cup chopped yellow onion
  • 1 lb. ground lamb
  • 2 teaspoons dried parsley leaves
  • 1 sprig fresh rosemary
  • 1 teaspoon dried thyme leaves
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon Worcestershire sauce
  • 2 garlic cloves minced
  • 2 tablespoons all purpose flour
  • 2 tablespoons tomato paste
  • 1 cup beef broth
  • 1 cup frozen mixed peas & carrots or fresh

Instructions

Step-by-Step Instructions

  • Start the Potatoes:
  • Place peeled and cubed potatoes in a large pot of salted water
  • Bring to a boil and cook until tender, about 15-20 minutes
  • Meanwhile, preheat your oven to 400°F (200°C)

Prepare the Filling:

  • Heat your cast iron skillet over medium-high heat
  • Add tallow and sauté onions until soft, about 5 minutes
  • Add ground lamb, breaking it up as it browns
  • Once mostly browned, add garlic and herbs
  • Cook until lamb is completely browned and fragrant

Make the Gravy:

  • Sprinkle flour over the meat mixture and stir well
  • Add tomato paste and Worcestershire sauce
  • Pour in beef broth, stirring constantly
  • Simmer until thickened, about 5 minutes
  • Stir in frozen vegetables

Prepare Potato Topping:

  • Drain cooked potatoes thoroughly
  • Add butter, cream, garlic powder, salt, and pepper
  • Mash until smooth and creamy
  • Stir in Parmesan cheese

Assemble and Bake:

  • Spread potato mixture over the meat filling in your cast iron skillet
  • Create peaks and valleys with a fork for crispy edges
  • Bake for 25-30 minutes until golden brown and bubbling