Shepherd's Pie (Beef) -- Crispy Cast Iron Version

Jamison Bryant

Ingredients

Filling

  • 1 lb ground beef
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 cup peas & carrots
  • 2–3 tbsp ketchup
  • 1–2 tbsp Worcestershire sauce
  • 1 cup beef broth
  • 1 tbsp flour
  • 1–1.5 tsp salt
  • ½ tsp black pepper
  • 1 tsp paprika
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp thyme (optional)

Mashed Potatoes

  • 2–3 potatoes
  • 4 tbsp butter
  • ¼–½ cup milk
  • 1–1.5 tsp salt
  • ¼ cup cheddar (optional)

Instructions

  1. Boil potatoes until tender. Mash with butter, milk, and salt.
  2. Brown ground beef. Drain fat.
  3. Add onion and cook 3–4 minutes, then add garlic and cook 30 seconds.
  4. Stir in ketchup, Worcestershire sauce, and flour. Cook 1 minute.
  5. Add beef broth. Simmer until thickened.
  6. Stir in peas & carrots.
  7. Season to taste — filling should be slightly bold.
  8. Top with mashed potatoes and texture the surface with a fork.
  9. Bake at 400°F for 20–25 minutes, then broil 2–3 minutes until golden and crispy.