Classic Shepherd’s pie recipe made in a cast-iron skillet with cream cheese mashed potatoes and a beef mix made with frozen veggies, spices, and a splash of Guinness.
- 4 large russet potatoes, peeled and halved (about 2 lbs)
- 4 tablespoons melted butter
- 1/4 cup warm milk
- 3–4 ounces cream cheese
- Salt and pepper, to taste
- 1.25–1.5 pounds ground beef
- 1 medium yellow onion, chopped
- 2 carrots (1 cup), peeled and chopped (or frozen)
- 1 cup frozen peas
- 1 cup frozen corn
- 2/3 cup Guinness (pour rest in mouth)
- 2 tablespoons worcestershire sauce
- 2 cloves garlic, minced
- 2 sprigs fresh rosemary, removed from sprig and chopped
- 2 tablespoons all-purpose flour
- 1 tablespoon olive oil
- Chopped fresh parsley and rosemary, for garnish
- Preheat oven to 400° F.
- For mashed potatoes: In a large pot, cover potatoes with water and add a pinch of salt. Bring to a boil and cook until soft and tender, about 18 minutes. Drain and return to pot.
- Use a potato masher to mash the potatoes until smooth. Add butter, warm milk (warm milk helps with creamy texture), and cream cheese. Mash until fully incorporated and season with salt and pepper. Set aside.
- For beef mixture: Heat oil in a 12 inch ovenproof skillet on medium heat. Add onion, carrots, garlic, and rosemary. Cook until softened, about 5 minutes. Add ground beef and cook until no longer pink, about 5 more minutes more. Drain all but about 1-2 tablespoons of fat.
- Stir in peas and corn, cooking for 2-3 more minutes. Season with salt and pepper to taste. Add flour evenly over mixture and stir until fully. Cook for 1 additional minute before adding Guinness and worcestershire suace. Let simmer for about 5 minutes or until mixture is slightly thickened.
- Make sure beef is evenly distributed throughout the skillet before topping with an even layer of mashed potatoes. It helps to layer in small clumps/sections. It can be hard to spread without the potatoes sticking to the beef. Bake for 20 minutes or until potatoes start to brown on the top. You may need to broil for the last 2-3 minutes to get a nice golden crust. Garnish with rosemary and parsley and serve.
You can use sour cream in place of cream cheese if you prefer.
I recommend frozen vegetables over canned for this recipe. Frozen vegetables are fresher and have better color. The only exception is canned corn. That can be swapped in place of frozen if you prefer.
- Serving Size: 1 piece
- Calories: 572
- Sugar: 8.2g
- Sodium: 314mg
- Fat: 23.3g
- Saturated Fat: 12.2g
- Carbohydrates: 57.2g
- Fiber: 9.1g
- Protein: 30.9g
- Cholesterol: 109mg
Keywords: shepherd's pie recipe