Ember & Earth Shepherds Pie
Ember & Earth Shepherds Pie
Cozy comfort, forked fresh from the oven
There’s nothing quite like digging into a golden-topped shepherd’s pie after a long day. My Ember & Earth Shepherd’s Pie brings together hearty flavors and simple steps. This pie started as a quick weeknight dinner but turned into one of our go-to comfort meals. This meal is a comforting classic that offers the warmth of a homemade meal, with a couple of short cuts and substitutions so you can make it your own.
Ingredients
Mashed Potatoes:
1.5 lb russet potatoes, peeled & cubed
Kosher salt, black pepper, garlic powder
2/3 cup heavy cream
6 tbsp unsalted butter
3 tbsp chopped fresh parsley (or 3 tbsp dried parsley) (divided: 2/3 mixed in, 1/3 for garnish later)
½ cup grated Parmesan (divided: half mixed in, half for garnish later)
Filling:
1 tbsp avocado oil
2–3 lb lean ground beef
1 large yellow onion, finely chopped
6 cloves garlic, minced
2 tsp chopped fresh rosemary (or 1 tsp Italian seasoning)
2 tsp chopped fresh thyme (or 1 tsp Italian seasoning)
2 tsp smoked paprika
3 tbsp tomato paste
½ cup dry red wine (Cabernet or Merlot)
No alcohol? Swap for ½ cup beef broth + 1 tsp balsamic vinegar
1 cup beef broth
3 tbsp liquid aminos
3 tbsp all-purpose flour
1 cup frozen peas & carrots (or 10–16 oz frozen mixed vegetables)
Optional Tips:
Use frozen mixed vegetables to include corn, or go fresh: 3 finely chopped carrots, ⅓ cup peas, 1 shucked cob of corn.
If using fresh carrots, sauté with onions and garlic early; add peas and corn near the end as directed.
Instructions:
Make the mashed potatoes & prep the oven
Preheat oven to 400°F and ensure a baking rack is placed in the center (rather than too low down or too high up).
Add 6-8 cups of water (or enough to fully cover cubed potatoes) in a large sauce pot and cover. Add 1 tbsp kosher salt and bring to a boil. Place peeled and cubed potatoes in boiling water. Cook until the potatoes are soft enough to pierce easily with a fork, approx. 15 minutes. Drain well and momentarily set aside.
In the same pot, gradually warm heavy cream and butter over low heat until butter is melted. Return potatoes to the pot before butter begins to bubble and mash until smooth and fluffy. Stir in garlic powder, half the grated parmesan, and 2 tbsp fresh parsley. Adjust seasoning with salt and pepper to taste. Set the “golden crown” of your pie aside and cover with lid to keep warm.
Build the filling directly in cast iron
Heat a 12" cast iron skillet over medium-high heat. Add avocado oil and heat until it shimmers then add ground beef. Season with 2 tsp salt and ½ tsp black pepper. Break apart the beef and cook until browned, 6–8 minutes. Transfer beef to a bowl, leaving drippings in the pan.
Add chopped onion (and fresh carrots if using) to the skillet. Cook 5–6 minutes until softened. Stir in garlic, paprika, rosemary, and thyme; cook until fragrant, approx. 2 minutes.
Stir in tomato paste, cooking until it deep red, 3–4 minutes. Don’t walk away, it can burn if left too long.
Return beef and juices to skillet. Deglaze by adding red wine and picking up what may be settling at the bottom of the pan (that is where the flavor hides). Simmering wine until nearly evaporated. Stir in broth and soy sauce, then bring to a low simmer.
Sprinkle flour over mixture and stir continuously until sauce thickens, about 3 minutes. Fold in frozen peas and carrots (*or mixed vegetables if using -or- fresh peas and fresh corn if using).
Assemble in the skillet
Remove skillet from heat. Spoon mashed potatoes evenly over the filling, smoothing with a spatula or fork for texture.
Sprinkle with remaining Parmesan and fresh parsley and a crack of black pepper.
Bake & finish
Place cast iron skillet directly into preheated oven. Bake uncovered 22-25 minutes, until bubbling and the potato topping turns lightly golden at the peaks.
Serve
Give it a 5-10 minute rest before digging in. Patience keeps your slice standing tall.
Notes & Tips:
No cast iron? Build filling in any skillet, then transfer to a 13" × 9" baking dish. If not using cast iron, I recommend broiling for 4 minutes for extra browning, after baking for 22-25 minutes.
Oil matters: I recommend avocado oil for cast iron cooking since it handles high heat. If you don’t have any, use another high-temp oil like vegetable.
Tomato paste watch: It can go from caramelized to burnt quickly... keep it moving and under 7 minutes. If it gets too dark, rescue the flavor with 1 tbsp extra wine or broth.
Cheese swap: Parmesan adds sharpness, but sharp white cheddar or gruyere cheese are delicious here too!
Storage: Keeps 3-4 days in the fridge. Shepherds pie heats well in the microwave but reheat in the oven or skillet for best texture.
Make-Ahead Freezer Instructions: Shepherd’s pie is freezer-friendly. Assemble fully, cover tightly, and freeze up to 2 months before baking. Bake from uncooked-frozen at 375°F for 45-50 min (covered, then uncover & broil for 2 minutes)
Vegetarian? Liquid aminos pair so well with cremini or baby bella mushrooms if you want to prepare a meatless version.
Nutritional Facts:
Per (1) Serving ~ 1/8 slice of the pie:
Calories: ~535 kcal
Protein: 33 g
Total Fat: 31 g
Saturated Fat: 15 g
Trans Fat: 1 g
Cholesterol: 125 mg
Carbohydrates: 29 g
Dietary Fiber: 4 g
Total Sugars: 3 g
Sodium: ~1160 mg
Calcium: 150 mg
Iron: 4.5 mg
Potassium: 940 mg
Now it’s your turn y’all. Would you keep it classic, try the mushroom variation, or add your own twist? Drop your version in a review. I’d love to feature some comments and share what we’ve learned from one another.