Rustic Cast Iron Shepherd’s Pie

ByCaitlin
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If you’re craving something warm, hearty, and made with simple pantry staples, this rustic cast iron shepherd’s pie hits the spot.

It’s the kind of meal that feels like home—savory beef and sweet corn tucked beneath a blanket of buttery mashed potatoes, all baked to golden perfection in a well-loved cast iron skillet. Just like my cast iron meat loaf or sourdough discard mac and cheese, this dish brings that classic farmhouse comfort with every bite.

Whether you’re using up leftovers or feeding a hungry crew, it’s the perfect one-skillet dinner for slow evenings and second helpings.

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Why You’ll Love This Recipe

  • Farmhouse comfort: Hearty ground beef, sweet corn, and creamy mashed potatoes baked until golden in a cast iron skillet.
  • One-skillet: Less cleanup, more flavour—everything cooks right in your cast iron pan.
    Perfect for weeknights or meal prep: Feeds a crowd and tastes even better the next day.
  • Simple, wholesome ingredients: Made with what you likely already have in your pantry and freezer.

Ingredients

  • Ground beef: lean ground beef or ground mix
  • Onion: diced
  • Garlic: finely minced
  • Corn: frozen or canned corn works for this recipe
  • Tomato paste: I’ve also used ketchup in a pinch!
  • Worcestershire sauce
  • Beef broth
  • Spices: thyme, salt and pepper
  • Butter and flour: for thickening
  • Milk: 3% milk
  • Potatoes: all-purpose potatoes
  • Shredded cheese: old cheddar, optional

Recipe Tips

Use Yukon Gold potatoes for a rustic texture: They’re creamy, buttery, and hold up well when mashed. You’ll get that classic farmhouse feel—soft but not overly whipped.

Warm your milk and butter before mashing: Cold ingredients can cool down your potatoes and make them gluey. Warming them slightly helps keep the mashed topping light and fluffy.

Create fork ridges on top for extra crunch: After spreading the mashed potatoes, run a fork across the top to make rustic ridges. These little grooves brown beautifully in the oven and give the dish a cozy, homey look.

Let it rest before serving: Like most casseroles, letting your shepherd’s pie sit for 5–10 minutes helps the layers settle. It also makes it easier to serve those perfect, tidy scoops.

Use your broiler to finish: Turn on the broiler during the last few minutes of baking for a golden, crispy top. Just keep a close eye on it—cast iron gets hot quickly.

Cook once, eat twice: Double the filling and freeze half for another meal. On a busy weeknight, just thaw, top with potatoes, and bake.

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For browning and baking in the same skillet, learn how to season your cast iron skillet for optimal use.

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Boil the potatoes: Add diced potatoes to a pot of salted water. Boil until fork tender, about 12–15 minutes. Drain and mash with butter, milk, and salt. Set aside.
  3. Brown the beef: In a 10–12″ cast iron skillet over medium heat, cook the ground beef until browned. Drain excess fat if needed.
  4. Sauté the vegetables: Add diced onion and garlic. Cook until soft, about 3–5 minutes.
  5. Build the filling: Stir in tomato paste, Worcestershire, thyme, salt, and pepper. Add butter and flour, and cook for 1–2 minutes to form a roux.
  6. Add broth and corn: Slowly pour in beef broth while stirring. Simmer for 3–4 minutes until thickened. Stir in corn and remove from heat.
  7. Top with mashed potatoes: Spread the mashed potatoes over the meat mixture. Use a fork to create rustic ridges.
  8. Bake: Place the skillet in the oven and bake for 20–25 minutes, or until the top is golden and the edges are bubbling. Broil for 2–3 minutes for a crispier top if desired.
  9. Cool slightly and serve.

FAQ

Yes! You can fully assemble the pie (including the mashed potato topping) and store it in the fridge for up to 2 days before baking. Just cover it tightly with foil. When you’re ready to bake, add 5–10 extra minutes to the baking time since it’ll be cold from the fridge.

Absolutely. You can freeze it baked or unbaked. Let it cool completely, then wrap tightly with foil or place in an airtight freezer-safe container. It’ll keep for up to 3 months. To serve, bake from frozen at 375°F until heated through—cover with foil for the first 30 minutes, then uncover to brown the top.

I like to batch freeze my homemade staples. My Simple Kitchen Printable Bundle helps me stay organized when cooking from scratch.

Nope! A 9×13″ baking dish or deep pie plate works great too. Just cook the beef filling in a regular skillet first, then transfer it to your baking dish before topping with potatoes.

Yukon Golds are a homestead favorite—they’re creamy and buttery with just the right texture. Russets will work too if that’s what you have on hand. You can even use red potatoes for a chunkier, more rustic mash.

Yes! This recipe is a great way to use up leftover mashed potatoes from another meal. Just spread them over the filling and bake as usual. If they’re a little thick, you can warm them slightly with a splash of milk before spreading.

Store leftovers in an airtight container in the fridge for up to 4 days. You can reheat portions in the oven or microwave. This dish actually gets better as the flavors meld together!

Recipe Variations

  • Add garden vegetables: Mix in 1–2 cups of chopped vegetables like carrots, peas, green beans, or diced zucchini. Frozen mixed vegetables also work well and make it even heartier.
  • Swap the potatoes: Try mashed sweet potatoes for a slightly sweet, nutrient-rich topping. You could even use a mix of regular and sweet potatoes for a balanced flavor. For an ultra-rustic twist, leave some of the skins on.
  • Cheesy crust: Stir shredded cheddar, gouda, or mozzarella into the mashed potatoes before spreading, or sprinkle cheese over the top before baking for a golden, bubbly finish.
  • Try a biscuit topping: Skip the mashed potatoes and top the filling with scoops of easy from scratch buttermilk biscuits instead. Bake until the biscuits are golden and cooked through—think of it as a farmhouse-style beef pot pie.
  • Make it dairy-free: Use plant-based butter and unsweetened oat or almond milk in the mashed potatoes. Swap in olive oil in the beef filling for richness.
  • Use leftover mashed potatoes: This recipe is perfect for repurposing leftovers. Just spread them on top and bake—no need to reheat first, but add a few extra minutes of bake time if they’re cold.
  • Change the meat: Use ground turkey, chicken, pork, or even leftover roast beef or pot roast. Just be sure to adjust seasoning and cook time as needed.

Shop The Tools

  • Cast Iron Skillets
  • Potato Masher
  • Dutch Oven
  • Wooden Spoons
  • Knife Set
  • Colander
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    Rustic Cast Iron Shepherd’s Pie

    This hearty, one-skillet shepherd’s pie is made with ground beef, sweet corn, and a layer of creamy mashed potatoes—baked golden in a cast iron skillet. It’s the perfect farmhouse comfort food for cozy evenings or meal prepping ahead.
    Print Recipe Pin Recipe
    Prep Time:20 minutes
    Cook Time:35 minutes
    Course: Dinner
    Cuisine: American, farmhouse, homestyle
    Keyword: cast iron shepherd’s pie, ground beef shepherd’s pie, rustic shepherd’s pie
    Servings: 6 servings

    Equipment

    • Cast iron skillet For browning and baking in the same pan
    • large pot To boil the potatoes
    • Colander To drain the potatoes
    • Potato masher: For that rustic mash texture
    • Wooden Spoon For cooking and stirring the filling

    Ingredients

    Filing

    • 1 lb ground beef
    • 1 small onion diced
    • 2 garlic cloves minced
    • 1 ½ cups corn frozen or canned, drained
    • 2 tbsp tomato paste
    • 1 tbsp Worcestershire sauce
    • ½ cup beef broth
    • 1 tsp dried thyme
    • Salt and pepper to taste
    • 2 tbsp butter
    • 2 tbsp all-purpose flour

    Mashed Potato Topping

    • 2 lbs potatoes peeled and diced
    • ½ cup milk
    • 3 tbsp butter
    • ½ tsp salt
    • ½ cup shredded cheddar cheese pptional

    Instructions

    1. Preheat the oven to 400°F (200°C).
    2. Boil the potatoes: Add diced potatoes to a large pot of salted water. Boil for 12–15 minutes or until fork tender. Drain and mash with butter, milk, and salt. Stir in shredded cheese if using, and set aside.
    3. Brown the beef: In a 10–12" cast iron skillet over medium heat, cook ground beef until browned. Drain excess fat if needed.
    4. Sauté the aromatics: Add onion and garlic to the beef. Cook for 3–5 minutes until soft.
    5. Build the base: Stir in tomato paste, Worcestershire sauce, thyme, salt, and pepper. Add butter and flour, cooking for 1–2 minutes to form a roux.
    6. Add broth and corn: Slowly stir in beef broth until thickened. Fold in corn, then remove from heat.
    7. Top and bake: Spoon mashed potatoes over the beef mixture and spread evenly. Use a fork to create rustic ridges on top. Bake for 20–25 minutes, or until bubbling and lightly golden. Broil for 2–3 minutes for a crispier top
    8. Cool slightly and serve.

    Notes

    • Let the pie rest for 5–10 minutes before serving so the layers can set.
    • Warm your milk and butter before mashing to keep the potatoes fluffy.
    • This is a great way to use leftover mashed potatoes—just spread and bake.

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