Oh, hey there, how are you? Did you do anything fun this weekend? I met my cousin for brunch at First Watch (amazing, you should go) and then did a deep clean/organize to my office. I don’t know what it is about the change of seasons that makes me want to clean out parts of my house. this season, it was my home office.
Part of my organization project was finding new storage containers that fit on in the shelves I already have; I found the perfect size, and it was cute! (thank you, Amazon Prime!) I thought that I had bought two storage boxes, but turns out it was two sets of three boxes!! So I went storage crazy and still have two spare boxes for future junk. 🙂
But that’s enough about me, let’s talk pie. Shepherd’s Pie is one of those cozy meals that I crave when the weather starts to turn. It’s super easy and nourishing – the perfect fall/winter dinner. Most importantly, should always be done in a cast iron skillet. If you don’t use cast iron skillets, you need to stop reading this right now and fix your life. Cast iron is the best. It’s oven safe, browns and crisps food perfectly, evenly distributes heat, and will last you forever with proper care. *steps off of soap box*
I tweaked this recipe a bit and added parsnips to the mash because it gives an extra depth of flavor that is so satisfying. If you don’t like parsnips, just throw an extra potato or two in the pot. You can also add a variety of veggies to the meat; kale, peas, whatever tickles your fancy. just limit your additions to 2 cups total so that everything still fits in the pan.
Let me know if you make this and what you think!
- 4-5 small red potatoes, cut into 1 inch cubes
- 2 large parsnips, peeled and cut into 1 inch cubes
- 2 tbl olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic, grated or minced
- 1 lb ground beef
- 1.5 tsp sea salt
- 2 tbl fresh parsley, chopped (plus extra for garnish)
- 1/2 tsp ground cumin
- 1/2 tsp black pepper
- 3 medium carrots, peeled and diced
- 1 1/4 cups beef broth
- 1 tbl gluten free flour
- Preheat oven to 350 degrees, farenheit.
- Add the potatoes and parsnips to a medium sized pot and cover with water. Bring to a boil on high heat, then lower the heat to medium/high and cook for 15 – 20 minutes, until fork tender.
- Heat the olive oil in an 8 inch cast iron skillet over medium/high heat.
- Add onions to the skillet and sauté until transluent, about 5 minutes. Add the garlic to the skillet and sauté until fragrant, about 1 minute.
- Add ground beef to the skillet and sauté until brown, about 10 minutes.
- Add 1 tsp salt, parsley, cumin, and 1/4 tsp of ground black pepper, stir to combine. Add carrots and any other veggies; sauté for about 5 minutes until the carrots are soft.
- Add 1/2 cup broth to the meat and reduce to a simmer. In a small bowl or mug, whisk the flour and 1/4 cup of broth until no lumps remain. Add the flour mixture to the meat and simmer for 5 minutes while you make the root mash.
- Drain the potatoes and parsnips. Add remaining 1/2 cup broth, 1/2 tsp salt, and 1/4 tsp black pepper to the potatoes and parsnipsp; mash until there are no lumps.
- Gently spoon the mash over the meat filling in an even layer.
- Move the skillet to the oven and bake for 20 – 25 minutes, until the the edges are golden and bubbly. Garnish with fresh parsley and serve warm.
- If you’re going to add extra veggies, limit it to 2 – 3 cups so that the filling still fits in the skillet.
- lasts up to 5 days in the fridge in an airtight container. freezes well.