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This Easy Shepherd's Pie is made in a cast iron skillet with a handful of easy to find ingredients. A family favorite that freezes well!
Peel potaotes and cut into evenly sized cubes (about 2" x 2" each). Place in a pot, add 1 T kosher salt and cover with cold water by at least 2".
Bring to a boil, cover, immediately reduce heat to a simmer and cook for 18 to 20 minutes or until potatoes are fork tender.
(begin cooking meat and vegetable mixture below while potatoes are boiling)
Immediately drain potatoes and use a large fork or potato masher to mash with 4T butter, 2T non-dairy milk, salt and white pepper. Set aside.
Preheat oven to 425.
Heat a large (12") cast iron skillet over medium heat.
Once hot, add 2T butter and chopped onion and carrot along with a pinch of kosher salt and black pepper.
Sauté for 8 to 10 minutes until vegetables have softened and onions are beginning to be translucent.
Add ground beef, kosher salt, black pepper and fresh thyme leaves. Sauté for 6 to 8 minutes, stirring frequently, until most of pink is gone.
Add Pacific Foods Organic Beef Bone Broth and gluten free Worcestershire sauce.
Bring to a boil. Once boiling, reduce heat to a simmer and add frozen peas.
Simmer for 12 to 15 minutes or until most of the liquid has cooked off (you want a very thin layer left - maybe 1/2").
Add mashed potatoes to the top of meat mixture using a spatula to smooth out. Use a fork to add some peaks OR if you are feeling adventurous or have more time, use a piping bag to pipe the potatoes on top.
Using spatulas, carefully place skillet (uncovered) on center rack of oven.
Bake for 25 to 30 minutes or until top has browned.
Turn oven to broil and broil for last 5 minutes for an extra brown and crispy crust. Enjoy!!
Paleo / Whole30:
Low Carb / Keto: