Cast Iron Chili Casserole

A serving of shepherd's pie with browned mashed potato topping on a dark plate, next to a skillet of more pie, potatoes, garlic, and a white towel.

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Cast iron chili casserole with ground beef, beans, and golden piped mashed potato topping.

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Prep Time15

Cook Time40

Total Time55

Servings:

Calories: 167kcal

Author: Corinne Schmitt

Ingredients

1 tablespoon oil
1 small onion minced
lb ground beef
3 cloves garlic minced
28 oz canned crushed tomatoes
15 oz can pinto beans drained and rinsed
15 oz can red kidney beans drained and rinsed
2 teaspoons Italian seasoning
2 teaspoons chili powder
1 teaspoon onion powder
1 teaspoon garlic powder
Salt and pepper to taste
2 cups mashed potatoes

Instructions

Place oil in a cast iron skillet over medium heat. Once hot, add the minced onion and cook for 2 minutes until soft and lightly golden.
Remove onion to a small bowl. Add the ground beef to the skillet and cook until browned throughout, about 8 minutes.
Once the beef is fully cooked, return the cooked onions to the skillet and add the minced garlic.
Cook for 2 minutes, then stir in the crushed tomatoes and drained beans. Mix well to combine. Add all the seasonings and stir to distribute evenly.
Continue cooking while you prepare the mashed potatoes.
Preheat oven to 375°F. Allow the mashed potatoes to cool slightly, then transfer into a piping bag fitted with a large star tip.
Remove the cast iron pan from the heat. Pipe dollops of mashed potatoes on top of the chili, covering it completely.
Bake for 15-20 minutes until potatoes are golden brown.

Notes

Use instant mashed potatoes for quick prep. No piping bag? Use a ziplock with corner cut off or spoon dollops. Cover chili completely with potatoes to prevent bubbling over. Let rest 5-10 minutes before serving.

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