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Shepards Pie in a cast iron skillet with cheesy hashbrown topping.

Ultimate Shepherd's Pie

Author: Erin Jensen
Prep Time: 10 minutes
Cook Time: 40 minutes
Servings: 12 servings
Course: Dinner/Entree
Cuisine: American
Method: Stove Top + Oven
Ultimate Shepherd's Pie - a delicious, flavorful spin on your classic Shepherd's Pie recipe that the whole family will love!!

Ingredients 

Hashbrown Topping:

  • 5-6 cups shredded hashbrowns
  • 1 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1/2 cup sour cream regular or dairy-free
  • 1 teaspoon lemon juice
  • 2 1/2 cups shredded cheese regular or dairy-free, divided

Filling:

  • 1 tablespoon olive oil or ghee
  • 3 teaspoons garlic minced
  • 1/4 cup red onion diced
  • 1/4 cup yellow onion diced
  • 1 pound ground beef
  • 3 tablespoons cassava flour or all-purpose
  • 1 1/4 cup beef broth
  • 2 medium carrots sliced
  • 1 large stalk celery sliced
  • 1 cup frozen corn
  • 1 green bell pepper diced
  • 1/2 cup frozen peas
  • 1 15 oz can diced tomatoes don't drain
  • 2 tablespoons tomato paste
  • 2 tablespoons ketchup
  • 1 tablespoons + 1 teaspoon worstershire sauce
  • 2 tablespoons + 2 teaspoons soy sauce
  • 1 1/2 tablespoon dijon mustard
  • 1/2 teaspoon apple cider vinegar
  • 1 teaspoon lemon juice
  • 1 teaspoon kosher salt
  • 1/2 teaspoon coconut sugar
  • 1 1/2 teaspoons dried oregano leaves
  • 1 1/2 teaspoons chili powder
  • 1 1/2 teaspoons dried thyme leaves
  • 1 teaspoon smoked paprika regular paprika will work

Instructions

  • Combine shredded hashbrowns, salt, pepper, sour cream, lemon juice and 1/2 cup shredded cheese to a medium mixing bowl. Stir to combine. Set aside. 
  • Preheat oven to 350 degrees F.
  • Bring a large cast iron skillet (deep and 12 inches wide) to medium-high heat. Add olive oil. Swirl to coat the pan.
  • Add garlic and move around pan constantly until fragrant, about 20 seconds.
  • Add red and yellow onion, let cook about 1-2 minutes.
  • Add ground beef and move around pan until no longer pink and fully cooked; drain any excess grease. 
  • Add cassava flour and stir to combine with the ground beef mixture.
  • Keep the cast iron skillet over medium heat and add the beef broth. Stir and let simmer to thicken.
  • Add carrots, celery, corn, bell pepper, peas, diced tomatoes, tomato paste, ketchup, worstershire sauce, soy sauce, dijon mustard, apple cider vinegar, lemon juice, kosher salt, coconut sugar, oregano, chili powder, thyme and paprika. Stir to combine.
  • Sprinkle 1/2 cup cheese over top.
  • Spread the hashbrown mixture on top of the cheese and spread out evenly covering the whole pan.
  • Sprinkle the remaining cheese on top of the hashbrown mixture.
  • Place on middle rack, uncovered, for 30 minutes or until the cheese is melted and it is bubbling.
  • Let cool slightly before serving.

Notes

  • Hash Brown Recommendation: I used Mr. Dell's Shredded Hashbrowns.
  • Cassava Flour Substitute: you can substitute all-purpose flour for the cassava if you wish.
  • Storing: you can keep leftovers in an airtight container in the fridge for 3-5 days.
Did you make this recipe?Tag @thewoodenskillet on Instagram!
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