Entrees

Shepherd’s Pie

Paul Kelly / September 7, 2016

This recipe, from Paul Kelly, was inspired by a dish served at an English style pub. Traditionally, ground beef is the main ingredient of shepherd’s pie, but tender pot roast makes this irresistible.

Prep Time

30-35 minutes

Cook Time

45 minutes

Servings

8

Ingredients

Filling:
  • 4 tablespoons extra-virgin olive oil
  • 2 pounds chuck roast or other stew beef, fat trimmed and cut into 1-inch cubes
  • 1 large Vidalia onion, chopped
  • 4 cloves garlic, minced
  • 2 teaspoons salt, plus more to taste
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon red pepper flakes (optional)
  • 1 cup beef broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 tablespoon chopped fresh Italian parsley
  • 4 large carrots, cut into 1-inch pieces, or 1 1/2 cups baby carrots
  • 1 1/2 cups frozen green peas
  • 1 cup chopped celery
  • 2 tablespoons all-purpose flour
  • 1 cup water

Mashed Potato Crust:
  • 2 pounds russet potatoes, peeled and cut into 1-inch cubes
  • 3 tablespoons salted butter
  • 1/2 cup milk
  • 1/2 cup half-and-half
  • 1 teaspoon freshly ground black pepper

Preparation

  1. Make the filling. Preheat the oven to 325°F. Heat 2 tablespoons of the oil in a 5-quart cast iron Dutch oven over medium-high heat. Add the beef, half the onion, half the garlic, the salt, black pepper, and red pepper (if using) to the pot and cook until the beef is browned on all sides, 5 to 10 minutes. Add the broth, oregano, thyme, and parsley. Cover and put in the oven until the meat is tender and falling apart, about 2 hours.
  2. Remove the meat and broth from the Dutch oven and dry out the pot. Heat the remaining 2 tablespoons oil over medium-high heat in the pot. Add the remaining onion and garlic and cook, stirring, 2 minutes. Add the carrots, peas, and celery and cook, stirring, another 2 minutes.
  3. Transfer the meat back to the Dutch oven, stir, and add enough of the broth to cover. Season with salt to taste. Cook, stirring frequently, over medium heat 5 minutes. 
  4. Place the flour in a cup and slowly mix the water in while stirring, to make a smooth flour-water mixture. If lumps form, strain through a sieve. Add the mixture to the Dutch oven and stir to combine. Reset the oven temperature to 350°F
  5. Make the mashed potato crust. Bring the potatoes to a boil in salted water (about 1 tablespoon salt in 4 quarts water) to cover. Continue to boil until tender, 10 to 12 minutes. Drain the potatoes thoroughly. While the potatoes are still hot, stir in the butter until it melts. Add the milk, half-and-half, and black pepper and mash until smooth.
  6. Assemble the shepherd’s pie. Spoon the mashed potatoes over the filling in the Dutch oven. Bake on the center rack, uncovered, for 30 minutes.
  7. Turn on the broiler and broil until the potatoes are browned, about 5 minutes. Check often to prevent burning.
Paul Kelly

Contributed By

Paul Kelly

Paul Kelly is a network instructor and cast iron enthusiast living in Peachtree City, Georgia. 

Shepherd’s Pie

By Paul Kelly

Prep Time: 30-35 minutes

Cook Time: 45 minutes

Servings: 8

Ingredients

Filling:
  • 4 tablespoons extra-virgin olive oil
  • 2 pounds chuck roast or other stew beef, fat trimmed and cut into 1-inch cubes
  • 1 large Vidalia onion, chopped
  • 4 cloves garlic, minced
  • 2 teaspoons salt, plus more to taste
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon red pepper flakes (optional)
  • 1 cup beef broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 tablespoon chopped fresh Italian parsley
  • 4 large carrots, cut into 1-inch pieces, or 1 1/2 cups baby carrots
  • 1 1/2 cups frozen green peas
  • 1 cup chopped celery
  • 2 tablespoons all-purpose flour
  • 1 cup water

Mashed Potato Crust:
  • 2 pounds russet potatoes, peeled and cut into 1-inch cubes
  • 3 tablespoons salted butter
  • 1/2 cup milk
  • 1/2 cup half-and-half
  • 1 teaspoon freshly ground black pepper
Shepherd’s Pie

Preparation

  1. Make the filling. Preheat the oven to 325°F. Heat 2 tablespoons of the oil in a 5-quart cast iron Dutch oven over medium-high heat. Add the beef, half the onion, half the garlic, the salt, black pepper, and red pepper (if using) to the pot and cook until the beef is browned on all sides, 5 to 10 minutes. Add the broth, oregano, thyme, and parsley. Cover and put in the oven until the meat is tender and falling apart, about 2 hours.
  2. Remove the meat and broth from the Dutch oven and dry out the pot. Heat the remaining 2 tablespoons oil over medium-high heat in the pot. Add the remaining onion and garlic and cook, stirring, 2 minutes. Add the carrots, peas, and celery and cook, stirring, another 2 minutes.
  3. Transfer the meat back to the Dutch oven, stir, and add enough of the broth to cover. Season with salt to taste. Cook, stirring frequently, over medium heat 5 minutes. 
  4. Place the flour in a cup and slowly mix the water in while stirring, to make a smooth flour-water mixture. If lumps form, strain through a sieve. Add the mixture to the Dutch oven and stir to combine. Reset the oven temperature to 350°F
  5. Make the mashed potato crust. Bring the potatoes to a boil in salted water (about 1 tablespoon salt in 4 quarts water) to cover. Continue to boil until tender, 10 to 12 minutes. Drain the potatoes thoroughly. While the potatoes are still hot, stir in the butter until it melts. Add the milk, half-and-half, and black pepper and mash until smooth.
  6. Assemble the shepherd’s pie. Spoon the mashed potatoes over the filling in the Dutch oven. Bake on the center rack, uncovered, for 30 minutes.
  7. Turn on the broiler and broil until the potatoes are browned, about 5 minutes. Check often to prevent burning.

Recipe by Paul Kelly for Lodge Cast Iron at http://www.lodgemfg.com/recipe/shepherd-s-pie