If you’re like me, then Shepard’s Pie is one of your favorite dishes to eat. I usually make shepards pie in a regular baking dish, but I decided to jazz it up this time!
I baked this one in a cast-iron skillet and what really make it special was the way that the beef was prepared. It added another layer of flavor and complexity that you don’t get in a normal Shepard’s pie.
- Olive oil
- 1 lb ground beef (or turkey if you perfer)
- Salt and pepper
- 1/2 medium yellow onion
- 3 cloves of garlic
- 1/2 tsp red pepper flakes
- 2 tbsp worchestershire sauce
- 1 pkg of onion soup mix
- 1 c beef broth
- 2 c vegetable of your choice (fresh or frozen)
- 4 yukon potatoes
- Salt and pepper
Before someone says something about my lack of vegetables in my Shepard’s pie: I like peas and carrots, but my significant other doesn’t so we just use corn.
- Prepare vegetables: dice onion, mince garlic, drain/rinse vegetables (if applicable)
- Preheat oven to 350ºF
- Boil potatoes and prepare your mash potatoes how you prefer
- In a large cast-iron skillet, heat oil over medium heat
- Be careful not to get the pan too hot. You don’t want there to be steam coming off of the skillet
- Add ground beef and cook until no longer pink, about 5 minutes
- Add the onion and garlic to the beef. Cook until transluscent, about 2 minutes
- Add red pepper flakes, worchestershire sauce, onion coup mix and beef broth. Stir to combine
- Add vegetable and heat until the liquid has thickened slightly, about 5 minutes. Remove from heat
- Using the back of a spoon, press down the beef/vegetable mixture so it is one compressed layer. Place the mash potatoes on top and smooth them out
- Be careful when you do this because if you press too hard them some of the juice will spill over
- Place the cast-iron on top of a cookie sheet before putting it in the oven to bake for 30-40 minutes, until golden brown on top
This Shepard’s pie is yummy!
Test Kitchen: Opinion and Changes
I found this recipe on Jo Cooks. I had never tried changing the way the beef is prepared, but it adds so much flavor! Even if you didn’t have a cast-iron skillet, I would recommend making the beef this way and then baking it as normal.