Beef, Thought Box

Cast Iron Shepherd’s Pie

cast iron shepherd's pie 1H.o.l.y c.o.w

Do you see this?!

It’s only been just shy of what, 4 years?

Clearly I went on a bit of a hiatus when I got pregnant but would you look at that, I just and had to come back for more! Much like a moth to a flame I gravitated back to the realms that is WordPress and am ready to give it another go as Jedrek, my little pirate, is a toddler now and I have a bit more time on my hands. As sad is it is for him not to need my complete undivided attention as much as he used to, it will surely be nice to have my “me time” to get back into something I am very passionate about.

What is that you might ask?


Food and more food.

And lets be honest, maybe a bit of wine or bourbon on the rocks…. O.o

If you recall I would regularly scour le Pinterest or le Interwebs for new and exciting recipes to try out, and would try at least two new things a week to put out there. Not only would this pull me out of my food rut, but this would also push me out of my comfort zone and force me to try new things.

With that being said… here I am again!

::Cue the awkward “Hi there!”::

Over the last few years I have held true to a few ol’ faithfuls in my arsenal of recipes, but I have also still stuck with shaking it up a bit here and there with new and exciting things I would find along my travels of the interwebs. Over the next few weeks I will be pumping out some of those recipes that I have accumulated from my travels and that have made a lasting impact on my weeknight dinner rotation.

So without further ado here is my first installment in the novel that I like to call “Catching up”… and as you can imagine by the title, it is my Cast Iron Skillet Shepherd’s Pie!

::Cue applause please and thank you::

cast iron shepherd's pie 2


  • 2 Lbs Ground Beef
  • 1 Onion; Diced
  • 3 Packets G. Washinton’s Golden Seasoning and Broth (or any other type of broth/gravy dry seasoning would fine but keep an eye out in case it is salty)
  • 1 14.75oz Can Green Giant Creamed Corn
  • 1 15.25oz Can Green Giant Golden Corn
  • 1.5 Lb Russet Potatoes
  • 1/2 Cup Whole Milk (or cream)
  • 1 Tbsp Salted Butter
  • Fresh Ground Black Pepper
  • Smoked Paprika (for dusting)

Step 1

Bring a medium pot of salted water to a boil over high heat.

Scrub and peel the potatoes.

Cut potatoes into 1″ pieces and add to the pot of water.

Simmer until they are fork tender and fall apart when pierced with a fork (15-20 minutes).

Step 2

Preheat Oven to 350F.

Step 3

Heat Olive Oil in your cast iron skillet (or oven safe skillet) over medium heat.

Add diced onions and cook until translucent, approximately 3 minutes.

Add ground beef to skillet with onions and cook until no longer pink.

Remove from heat and drain fat.

Sprinkle G. Washington Seasoning over the meat in the skillet and stir well with a wooden spoon to combine.

Step 4

Drain Whole Kernel Corn and sprinkle on top of the ground beef in the skillet. Next open the can of Creamed Corn and evenly spread that on top.

Step 5

By now you should be able to start working on your mashed potatoes! Drain those suckers and return them to the pot and add the butter. Mash mash mash them like crazy and don’t be afraid to put your back into it (unless you like lumpy potatoes of course… some people do in which case the world is your oyster)! Once they are nice and smooth (or lumpy to your weird liking) add the milk (or cream if your fancy) and season with salt + pepper to your liking.

Step 6

Finally evenly spoon your mashed potatoes over the beef and corn in the skillet. Gently spread it out with a spoon and if you feel inclined, use a fork to make an interest texture on the top! My go to tends to be a big spiral of texture that I simply make by swirling the tines of a fork working from the outer edge of the skillet and swirling inward to the center. Once you are satisfied with your work of art sprinkle a dusting of smoked paprika on top and pop the skillet into the oven.

Step 7

I bake this at 350F for 30 minutes or until bubbly and heated thoroughly. Once it is done I will put it on the top rack of the oven under the broiler for 3-4 minutes or until the ridges start to brown.

And there it is! Enjoy the fruits of your labor!

Also side note: In case you wanted to know what my little Mountain Lion AKA Saki has been up to, this was his Christmas ^.^

saki ugly sweater


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