Spicy Cast Iron Cottage Pie

I’ve been on a one-pan cast iron kick lately. This is a slightly spicy cottage pie, but you can leave the spicy stuff out and just use a generic Italian spice blend.

Recipe is for a 12″ cast iron pan.

  • 3 lbs russet spuds
  • 1/3 cup milk
  • 1 egg
  • 1/2 stick of butter
  • 2 cups peas and carrots
  • Fine chopped onion
  • 2lbs 93% lean ground cow
  • 3 Tablespoons tomato paste
  • 2 Tablespoons minced garlic
  • 3 Tablespoons all purpose flour.
  • 2 Tablespoons Garlic Grappa Spice blend, or generic Italian spice blend.
  • 1 Cup broth (chicken or beef)
  • 3 tablespoons Worcestershire sauce.


  1. 1/4 then boil the spuds in pot with 1 tablespoon salt, then simmer til soft ( 8-10-  minutes)
  2. Drain then place back in pan, mash til smooth.
  3. Whisk in milk, 1/4 stick of butter & egg, salt and pepper to taste. Set aside.


  1. Heat 12″ cast iron pan over medium heat
  2. Melt in the leftover 1/4 stick of butter
  3. Add carrots, peas and onions, dash of salt, cook til soft ( 5 minutes)
  4. Add ground beef, cook til browned. Break it up as you go.
  5. Add tomato paste, garlic and spices and cook for a minute.
  6. Mix in flour, cook another minute or so
  7. Add Worcestershire sauce and broth, stir well.
  8. Season to taste
  9. Simmer and mix until filling thickens up where you like it, 10-12 minutes.

Start your broiler.

  • Layer the spuds onto the filling with wide spoon or one of those rubber spatulas.
  • Make a design into the top, something with ridges.
  • Broil 5-6 inches from the broiler until the ridges crisp up.
  • Let it cool and firm up 10-15 minutes.

Devour with 5-6 of your friends. Or, package into individual lunch containers for the week if you have no friends.




Author: admin