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A serving of shepherd's pie on a plate.

Dutch Oven Shepherd's Pie Recipe

A woman's face.Angie Zoobkoff
This campfire shepherd's pie is filled with ground beef or lamb and vegetables under a blanket of creamy mashed potatoes. It's perfect cool-weather comfort food.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Main Course
Cuisine Irish
Servings 6 servings
Calories 680 kcal

Equipment

Ingredients
  

  • 2 tablespoons vegetable oil
  • 2 pounds ground beef or lamb
  • Salt and pepper
  • 1 medium onion (6 oz) chopped
  • 1 large carrot (4 oz) finely chopped
  • 2 medium celery stalks (3 oz) chopped
  • 2 tablespoons tomato paste
  • 2 tablespoons all-purpose flour
  • 1 cup beef broth
  • 4 cups cheesy garlic mashed potatoes or your favorite mashed potato recipe

Instructions
 

  • Prepare campfire and let the coals get hot before beginning to cook. Set the Dutch oven over the hot coals.
  • Add the oil and let it heat for 1 minute. Stir in the beef or lamb and season with salt and pepper. Cook, breaking it up with a wooden spoon until browned, 7 to 8 minutes.
  • Add the onion, carrot, and celery and cook until softened, stirring frequently, 9 to 10 minutes.
  • Stir in the tomato paste and cook for 2 minutes. Sprinkle the flour over the surface of the meat and mix to combine. Pour in the broth.
  • Bring the meat mixture to a simmer and cook until thickened, about 2 minutes. Taste and season with salt and pepper, if needed.
  • Remove the Dutch oven from the heat and carefully spread the potatoes over the meat mixture, covering the entire surface.
  • Place the lid on the Dutch oven and set it over the hot coals. Place 12 hot coals or embers on the lid of the Dutch oven. Cook until the potatoes are heated through and the meat mixture is bubbling up around the edges of the potatoes, about 30 minutes.
  • Let the shepherd's pie stand for 10 minutes before serving.

Notes

  • Get ahead--Prepare your mashed potatoes in advance and dice up your vegetables before heading out on your camping trip.
  • Dice the carrots finely--Chop your carrots finely so that they cook in the same time as the onion and celery.
  • Storage and reheating--Store leftovers in a sealed container in your fridge or cooler for up to 3 days. Reheat over medium low heat.
  • Dietary--To make this gluten-free, use cornstarch instead of flour.

Nutrition

Serving: 1portionCalories: 680kcalCarbohydrates: 56.7gProtein: 41.9gFat: 31.7gFiber: 9gSugar: 6.2g
Keyword campfire cooking, cold weather camping, dutch oven cooking, one-pot meals
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