Shepherd’s Pie Meets Potato Gratin Over a Campfire
This Campfire Shepherd’s Pie recipe is a cross between the Irish/UK classic and a potato gratin. A base of browned ground lamb, onions, mushrooms, garlic, fresh herbs and spinach is topped by layers of golden gruyère- and cream-coated root vegetables. Cooking the root vegetable au gratin makes it a one-pot meal. Highly recommend trying this in any kitchen, but the one-pot approach adds simplicity and convenience at the campsite and over a fire.
If you’re new to campfire cooking, check out our how-to-guide.
Ingredients
1 lbs ground lamb
1 medium onion, diced
½ lbs mushrooms, sliced
4 garlic cloves, minced
1 tbsp fresh thyme, minced
2 tbsp fresh sage, minced
2 tbsp olive oil (and as needed)
Kosher salt
Black pepper
3 oz spinach
2 tsp Worcestershire sauce
½ lbs each, carrots, russet potatoes, sweet potatoes or rutabaga
6 oz gruyère, grated
1 cup heavy cream
Chives or scallions sliced thin for garnish
Directions
Heat 1 tbs oil in a 9-10in cast iron skillet on a cooking grate over what should be medium-high heat. Add the lamb and brown well, crumbling as it cooks. Season with ½ teaspoon salt and several grinds of pepper; transfer to a bowl.
Add onion to pan drippings and cook, stirring occasionally, until onions are tender, ~10 minutes. Next add mushrooms and stir, ~10 mins more. Then add garlic, thyme and sage and stir, a few minutes more.
Return meat to skillet. Add spinach, a handful at a time and cook until wilted. Season with ½ teaspoon salt, Worcestershire and another few grinds of pepper. Remove from heat. This is a good time to double check seasoning and adjust to your liking.
Cut sweet potatoes into ⅛-inch rounds, the russet potatoes into ¼-inch rounds and the carrots into ¼-inch half-moons.
Sprinkle the carrots over the meat and top with ⅓ the cheese. Layer half the sweet and russet potato slices over the carrots, alternating between sweet and russet potato, with slices overlapping one another. Season lightly with salt and pepper; top with ⅓ the cheese. Repeat with remaining potatoes and cheese. Pour cream evenly over top.
Return the skillet to the cooking grate. Cover and bake until vegetables are tender, ~45 minutes. Try to maintain medium heat here. You want to avoid burning your meat layer.
Test to see that the potatoes are soft. Cover and add coals evenly across lid. Cook until golden brown, ~10 minutes more. Garnish with scallions or chives. Let sit for 10 minutes before serving.
At Home
Adapt this Campfire Shepherd’s Pie recipe to your home kitchen by switching out the campfire for a 350°F oven. Bake covered for ~60 minutes and then uncovered until golden, ~10 minutes more.
Melissa Clark’s “Meat and Potato Skillet Gratin” @nytcooking inspired this recipe.
Watch us make this Shepherd’s Pie at the campsite: