Camp Meals

Cozy Cast Iron Camping Shepherd's Pie

By Ethan Carter · Page 2 of 3

The Perfect Camp Mash

While the filling simmers, boil your potatoes in a separate pot. Cut them into uniform 1-inch cubes for even cooking. Yukon Golds give a buttery, creamy mash without needing much dairy. Russets work too, but they absorb more liquid, so adjust the milk.

Drain the potatoes well. Return them to the pot over low heat for 30 seconds to steam off excess moisture. This is a small step that makes a big difference — dry potatoes mash fluffier and absorb butter better. Add butter and milk (or cream), and mash until smooth. Season with salt and pepper. Taste it. It should be slightly saltier than you think, because the potatoes will mellow against the savory filling.

Assembling and Browning

Spoon the mash over the filling in the skillet. Spread it to the edges to seal in the steam. Use a fork to create peaks and valleys on the surface — those ridges get crispy and golden. If you’re adding cheese, sprinkle it over the top now.

Now for the browning. Over a camp stove, cover the skillet with a lid or a piece of foil. Cook over medium-low heat for 10-15 minutes. The trapped steam heats the filling, and the direct heat browns the bottom edges. For a browned top, remove the cover for the last 3 minutes. If you’re cooking over a campfire, place the skillet on a bed of coals and put a few coals on top of the foil lid. This mimics an oven’s ambient heat. Check after 10 minutes — the top should be golden and the filling bubbling at the edges.

Let the pie rest for 5 minutes before serving. This sets the layers so they don’t slide apart on the plate.

Adaptations for Your Gear

Camp Stove

Use a medium flame for the filling and a low flame for the final bake. If your stove has a simmer setting, use it. A lid helps retain heat.

Campfire

Build a medium-hot fire and let it burn down to coals. Rake a flat bed of coals for the skillet. For the final bake, place a few coals on the foil lid. Check the bottom occasionally to prevent scorching — cast iron holds heat well, but coals are intense.