Cast Iron Shepherd's Pie page

Step by Step method

Step 1.

Cover potatoes with water in large saucepan.

Step 2.

Add 1 tablespoon salt, bring to simmer over medium-high heat, and cook until potatoes are tender, 8 to 10 minutes.

Step 3.

Drain potatoes and return to now-empty saucepan.

Step 4.

Using potato masher, mash potatoes until smooth.

Step 5.

Whisk milk and egg together, then stir into potatoes along with 4 tablespoons melted butter, 1 teaspoon salt, and ½ teaspoon pepper; cover and set aside.

Step 6.

Heat 10-inch cast-iron skillet over medium heat for 3 minutes.

Step 7.

Melt remaining 2 tablespoons butter in skillet.

Step 8.

Add carrots, onion, and ¾ teaspoon salt and cook until softened, about 5 minutes.

Step 9.

Add ground beef and cook, breaking up meat with wooden spoon, until no longer pink, 8 to 10 minutes.

Step 10.

Stir in tomato paste, garlic, and thyme and cook until fragrant, about 1 minute.

Step 11.

Stir in flour and cook for 1 minute.

Step 12.

Slowly stir in broth and Worcestershire, scraping up any browned bits and smoothing out any lumps.

Step 13.

Bring to simmer and cook, stirring occasionally, until mixture has thickened slightly, about 10 minutes.

Step 14.

Off heat, stir in peas and season with salt and pepper to taste.

Step 15.

Adjust oven rack 5 inches from broiler element and heat broiler.

Step 16.

Transfer potato mixture to 1-gallon zipper-lock bag and snip off 1 corner to create 1-inch opening.

Step 17.

Pipe mixture in even layer over filling.

Step 18.

Smooth mixture with back of spoon, then use tines of fork to make ridges on surface.

Step 19.

Place skillet in rimmed baking sheet and broil until topping is golden brown and crusty, 5 to 10 minutes.

Step 20.

Let casserole cool for 10 minutes before serving.