Y’all know how normally when you make a Shepherd’s Pie you start it on the stove, then transfer it to a pie pan and bake it in the oven?
Well, we are not playing around with that mess here today. This is all done in one cast iron skillet.
Because after the crazy busy few weeks I’ve had with home improvements inside and out, slammed at work, and taxes (UGH), I can’t handle one more thing. I might explode. Or implode. Or both.
Seriously, I am not cut out for
physical torture manual labor or math. I think I may have sprained a brain fuse or blown my gluteus maximus. Or blown a brain fuse and sprained my butt.
And the nasty rainy weather we’ve had all week has done nothing to improve my sunny disposition, so it seemed appropriate to share one of my favorite comfort foods – Shepherd’s Pie.
Start it on the stove and transfer the whole thing to the oven.
The only thing I would have done differently?
Added beer. I had to put it in a glass instead.
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 lb carrots, peeled and diced
- 1 onion, diced
- 8 cloves garlic, minced
- 1 pound ground chuck (or whatever comes close in the package)
- 1 pound ground lamb (you can leave this out if you don't like it and just use 2 pounds ground of chuck)
- 1 teaspoon rosemary
- 1 teaspoon thyme
- salt and pepper to taste
- 1/2 cup flour
- 2 cups beef stock
- 1 - 1/2 cups frozen peas
- 3-4 cups prepared mashed potatoes
- Preheat oven to 350
- Melt butter with olive oil in a cast iron skillet or oven safe skillet over medium-high heat
- Add carrots and cook 3-4 minutes
- Add onions and cook 2-3 minutes
- Add garlic and cook another 1-2 minutes
- Add ground chuck and lamb and cook until browned, about 15 minutes
- Add rosemary, thyme, salt, and pepper and stir for a minute or so
- Sprinkle flour over contents of pan and stir for 1 minute
- Stir in beef stock and, bring to a boil, reduce heat,add peas, and simmer for about 5 minutes or until it is a thick gravy consistency
- Top with mashed potatoes
- Bake at 350 for 25 minutes
- Turn heat up to broil and broil for another 5-7 minutes
Update: I meant to include a link for these mashed potatoes in case you need a recipe. It’s what I used for this Shepherd’s Pie and omitted the goat cheese.