Shepherd’s Pie with Beef: A Cozy Cast Iron Favorite
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Ever have one of those meals that just feels like a giant hug in a skillet? That’s exactly what this shepherd’s pie with beef is for us.
It’s warm, hearty, loaded with veggies, and gets an extra kick of flavor from smoked gouda — which, let’s be honest, should be required eating around here.
But the real reason this dish lands on our table so often? It’s one my youngest son Phillip’s (AKA Sweet Tata’s) absolute favorites. If he could pick dinner every night of the week, this would be it. And honestly, that makes it even more special to me.
Why We Use Beef for Our Shepherd’s Pie
Traditionally, shepherd’s pie is made with ground lamb, but let’s be real — ground beef is easier on the wallet, easier to find, and frankly, my family scarfs it down with zero complaints.
Technically, that makes it a cottage pie, but around here, we just call it shepherd’s pie and dig in.
What Makes This Shepherd’s Pie Extra Good
Smoked gouda melts right into those mashed potatoes and then gets all golden and bubbly on top.
A splash of red wine picks up every bit of flavor from the pan (the fancy part, but trust me, it cooks off).
Cooking it all in a cast iron skillet means fewer dishes and those dreamy crispy edges.
I always make this in my old cast iron skillet — it was passed down from my grandpa, and I swear it makes everything taste better.
If you’re still hunting for one, here’s a beginner-friendly cast iron guide over at Lodge.
Ingredients You’ll Need
Ground beef, onion, garlic
Tomato paste, Worcestershire sauce, beef broth
Frozen peas & carrots (or whatever veggie mix you like)
Russet potatoes, butter, milk or cream
Parmesan or smoked gouda (or both, live your best cheesy life)
Salt, pepper, and a splash of red wine if you’re feeling fancy
How to Make Shepherd’s Pie
Brown the ground beef, drain off the fat, then cook it with onions, garlic, tomato paste, Worcestershire sauce and that splash of wine. Let it reduce a bit, then toss in the frozen veggies and beef broth. Let it simmer until it thickens slightly.
While that’s happening, boil your potatoes until they’re fork tender. Drain, then mash them up with butter, milk or cream, smoked gouda (or parmesan), plus salt and pepper.
Spread the beef mixture in your cast iron or baking dish, top with mashed potatoes, sprinkle a little more smoked gouda on top, and bake at 400°F for about 20-25 minutes until golden and bubbly.
Tips for the Best Shepherd’s Pie
Let it rest about 10 minutes before scooping — it helps it set up and makes it easier to serve.
Want an extra crispy top? Broil it for the last 2 minutes.
This makes amazing leftovers. You can even double the recipe and freeze one for later.
Shepherd’s Pie with Beef
Ingredients
Filling
- 2 lbs ground beef
- 1 onion diced
- 2 cloves garlic minced
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 2 cups frozen peas & carrots or mixed veggies
- 1 cup beef broth
- Salt & pepper to taste
Mashed Potato Topping
- 3 lbs russet potatoes peeled & cubed
- 4 tbsp butter
- ½ cup milk or cream
- ½ cup grated parmesan or shredded smoked gouda or both
- Salt & pepper
Optional
- Extra shredded smoked gouda or grated parmesan for topping
Instructions
- Cook ground beef in a large skillet over medium-high heat until browned, drain excess fat
- Add onion and garlic, cook until softened
- Stir in tomato paste and Worcestershire sauce
- Pour in a splash of red wine to deglaze the pan, scrape up all the browned bits, let it reduce about a minute
- Add frozen veggies and beef broth, simmer about 5-7 minutes until slightly thickened, season with salt and pepper
- While filling simmers, boil potatoes in salted water until fork tender
- Drain potatoes, add butter, milk or cream, parmesan or smoked gouda, salt and pepper, mash until smooth
- Preheat oven to 400°F
- Spread beef filling evenly in a 9×13 dish or large cast iron skillet
- Top with mashed potatoes, use a fork to create ridges if you like (or get fancy and pipe it)
- Sprinkle extra smoked gouda over the top
- Bake about 20-25 minutes until top is lightly golden
- Let rest about 10 minutes before serving
Notes
A splash of red wine adds amazing flavor and lifts all those browned bits from the pan (that’s where the magic is!). The alcohol cooks off, leaving rich savory goodness. If you’d rather skip it, just use a little extra beef broth.
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Another Cozy Recipe to Try
👉 Creamy Garlic Herb Chicken Thighs — one of our other weeknight go-tos, full of flavor and so simple.
If you try this shepherd’s pie, I’d love to hear how it turns out. Tag me on Instagram or drop a comment below and tell me if it’s a hit at your house too — maybe it’ll be your kiddo’s favorite just like it is for my Sweet Tata. 💛
About the Host
Hey sweet friend — I’m Ashley, the heart behind SimplyBlessedDesignz and the voice of Unscripted Conversations.
I’m a faith-filled creative who believes in Jesus, Dollar Tree flips, and showing up even when life gets messy. Whether I’m podcasting, crafting, or cooking something from scratch, my prayer is always the same: that you leave here encouraged and reminded you’re never alone.
Grab your coffee, pull up a chair, and let’s do this life—one grace-filled day at a time. 💛