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Mini Shepherd’s Pies Perfect for Picnics

Today’s post continues our countdown to St. Patrick’s Day in Savannah with my recipe for mini shepherd’s pies! Creamy, cheesy delights, the pie crust makes a delicious vehicle for these hearty handhelds. Meat and potatoes, what’s not to love? Continue reading “Mini Shepherd’s Pies Perfect for Picnics”

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Parmesan Shepherd’s Pie – Cast Iron Skillet Style

Parmesan Shepherd's Pie cast iron skillet style.
Parmesan Shepherd’s Pie is the ultimate comfort food for a cold day.

At my house, whenever leftover mashed potatoes are around, you can bet Shepherd’s Pie will be on the menu soon. Cheesy, warm and full of veg, the flavors are comforting and clean up is easy. This dish epitomizes homey, good, comfort food and is especially fun to eat when it’s cold outside. Using a cast iron skillet (a real workhorse in the kitchen!) makes the job super simple. From stove top to oven, this recipe is ready to eat in 35 minutes.

One pot dishes are the best!
One pot dishes are the best!

Shepherd’s Pie has been around for centuries, and there are a ton of variations on the recipe. For me, it’s one of those “kitchen sink” recipes, where anything goes. Traditionally, garden peas and corn are used, but recently, I had a bag of frozen vegetables (for vegetable soup) in my freezer, and they worked perfectly! When it comes to cheeses, I’ve used everything from sharp cheddar to pepper jack to Parmesan. Parmesan cheese gives it a nice bite and works wonderfully with creamy potatoes. I love hearing the timer sing and pulling this hearty skillet, perfectly browned on the top, and bubbling around the sides, out of the oven.

Recipe Recap

Parmesan Shepherd’s Pie 

  • 1-2 scant cups leftover garlic roasted mashed potatoes
  • 1 pound lean ground beef
  • 1 medium onion, chopped
  • Garlic salt
  • Pepper
  • Crushed Red Pepper Flakes
  • Dried Oregano
  • 1/2 cup frozen corn
  • 1/2 cup frozen peas
  • 2 Tablespoons cornstarch
  • 1 Tablespoon Worcestershire
  • 1 Cup Beef Broth
  • 3 cups Mashed Potatoes, prepared
  • Fresh Parmesan or Sharp Cheddar Cheese

In a cast iron skillet, saute lean ground beef and onion until beef is brown. Add seasonings: garlic salt, pepper, crushed red pepper flakes and dried oregano. Add frozen vegetables and cook until incorporated. In a measuring cup, combine cornstarch, Worcestershire sauce and beef broth, whipping with a fork until cornstarch is dissolved. Pour over beef mixture and bring to a boil, stirring constantly. Gently spread leftover mashed potatoes evenly over the top of beef mixture. Top potatoes with grated cheese. Dot with butter. Bake at 425 for 25 minutes until hot & bubbly. Devour!

What is your ultimate winter comfort food?