Happy September! Autumn is almost here and that means more comfort food, casseroles, slow cookers, soups and stews for the blog. And speaking of comfort food, if there’s one thing I know how to do, it’s how to make a good Shepherd’s pie. I like my filling hearty and beefy and my mashed potatoes fluffy.
I never really had a recipe. It’s something I perfected over the years. A little bit of chives in the mashed potatoes gives it some color contrast and freshness. A cheesy layer in between for my cheese fix. A dash of Worcestershire sauce to add some depth of flavor to the filling. Some beef bouillon cubes to give it that concentrated beef flavor.
My Shepherd’s pie always disappears pretty darn fast in my house so I think I’m on the right track.
I used to make an extra beefy version before with a flavor concentrate like Bovril, Marmite or Vegemite. But since that stuff is so hard to find, here’s an approachable recipe that’s all done in the skillet. Except for the mashed potatoes of course. If you want to skip making mashed potatoes from scratch, this works well with the instant kind too. For those short of time or just plain lazy. I won’t tell! But aside from that, you brown the beef, simmer the fillings, layer it and bake it all in the skillet.
So it’s good to use that cast iron skillet of yours, something I really like playing with lately. Sure it’s a lot of maintenance with the constant oil rub down after every use, but I think it’s worth it. Since most of the cooking will be down on the stove, not much time is needed in the oven. It’s mostly to brown the mashed potatoes and give it a nice crusty yumminess.
I like to take a fork and tease the mashed potatoes into small waves. The textures really show when it’s browned and they turn out super crisp. Mr. Cooking Jar said it looked like a coconut cream pie with a surprise beef filling! All you need to do is use the tines of the fork and sort of pull it upwards at the end of each stroke.
So bring out your cast iron skillet and let’s do this!Print
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