Shepherd’s Pie

big big fan of cooking with the cast iron pan. to be able to cook on the stove, then throw it in the oven to finish up is such a pro-level move.

this is great on cold weather days and it’ll last for several days.

you could substitute the ground beef with ground lamb to go more traditional


  • 1 tbsp olive oil
  • 1 ¼ lb ground beef
  • ½ yellow onion (diced)
  • 2 cloves garlic (minced)
  • ½ tsp red pepper flakes
  • 2 tbsp worcestershire sauce
  • 1 cup beef broth
  • 2 cups frozen veggies
  • 6 medium potatoes (or 4 large), peeled and cut into cubes
  • 4 tbsp butter (softened)
  • ⅔ cup milk
  • ¼ cup parmesan cheese
  • salt and pepper to taste


  1. Boil water in a pot to cook the potatoes — looking for fork tender
  2. Heat oil in a large cast iron skillet over medium heat
  3. Add the ground beef, season with salt and pepper and cook until no longer pink
  4. Add onion and garlic and cook further until onion softens and becomes transluscent
  5. Stir in red pepper flakes, worcestershire, and beef broth
  6. Stir in frozen veggies and cook for only a couple more minutes — set aside
  7. Preheat oven to 350° F
  8. Drain potatoes and add them to a large bowl
  9. Add in butter and mash it all until smooth
  10. Add milk, parmesan cheese, salt and pepper and mash more to incorporate it
  11. Spread potatoes over the meat in the skillet and smooth with a spoon
  12. Use a fork to rough up the top (adds nice texture when done)
  13. Place skillet on foil lined baking sheet (to catch drips) and bake for 40 minutes (until golden brown on top)
  14. Boomski.

Shepherd's Pie

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