Campfire Dutch Oven Shepherd’s Pie With Crispy Topping

Quick Recipe Version (TL;DR)

• Yield: 6 hearty campfire servings
• Prep Time: 30 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 30 minutes

Quick Ingredients

• 3 lb russet or Yukon gold potatoes, peeled and chunked
• 5 tbsp unsalted butter, divided, plus extra for greasing
• 1/2 cup whole milk
• 1/4 cup sour cream
• 1 cup shredded sharp cheddar cheese, divided
• 1 1/2 lb ground beef (or half beef, half lamb)
• 2 tbsp olive oil
• 1 large onion, 2 carrots, 2 celery ribs, all diced
• 3 cloves garlic, minced
• 1 cup frozen peas, 1 cup frozen corn
• 2 tbsp tomato paste
• 2 tbsp Worcestershire sauce
• 2 tbsp all-purpose flour
• 1 1/2 cups beef broth (low sodium)
• Thyme, rosemary, smoked paprika, salt, and black pepper

Do This

• 1. Build a medium campfire with a good bed of coals (or light 24–28 charcoal briquettes). Grease a 12-inch Dutch oven.
• 2. Boil potatoes in salted water 12–15 minutes until tender; drain and set aside covered.
• 3. Over coals or a camp stove, heat oil in the Dutch oven. Brown ground meat, breaking it up, then drain excess fat if needed.
• 4. Add onion, carrots, celery; cook until softened. Stir in garlic, tomato paste, herbs, smoked paprika, salt, and pepper.
• 5. Sprinkle in flour; cook 1 minute. Stir in Worcestershire and broth. Simmer 8–10 minutes until thick. Fold in peas and corn.
• 6. Mash potatoes with 4 tbsp butter, milk, sour cream, 3/4 cup cheddar, salt, and pepper. Spread over meat mixture; rough up the surface. Top with remaining cheese.
• 7. Bake with coals on top and bottom (about 375–400°F equivalent) for 25–30 minutes until bubbling and browned. Let rest 10 minutes before serving.

---

Why You’ll Love This Recipe

• Built for the campfire: layered and baked right in a Dutch oven over hot coals.
• Comforting and hearty: rich meat and veggie filling under a cheesy, golden mashed potato crust.
• Forgiving and flexible: works with beef, lamb, or a mix, plus fresh or frozen vegetables.
• Feeds a crowd: one pot makes a filling meal for hungry campers or a cozy family dinner at home.

Grocery List

• Produce: Russet or Yukon gold potatoes, yellow onion, carrots, celery, garlic, optional fresh thyme and rosemary, optional parsley for garnish
• Dairy: Unsalted butter, whole milk, sour cream, sharp cheddar cheese
• Pantry: Ground beef and/or lamb, olive oil, tomato paste, Worcestershire sauce, all-purpose flour, beef broth (low sodium), frozen peas, frozen corn, smoked paprika, kosher salt, black pepper

Full Ingredients

For the Mashed Potato Topping

• 3 lb russet or Yukon gold potatoes, peeled and cut into 1 1/2-inch chunks (about 6 medium potatoes)
• 4 tbsp unsalted butter
• 1/2 cup whole milk
• 1/4 cup sour cream
• 3/4 cup shredded sharp cheddar cheese
• 1 1/4 tsp kosher salt (for seasoning the potatoes, plus more to taste)
• 1/2 tsp freshly ground black pepper

For the Meat and Vegetable Layer

• 1 1/2 lb ground beef, or 3/4 lb beef + 3/4 lb lamb
• 2 tbsp olive oil (use 1 tbsp if meat is very fatty)
• 1 large yellow onion, diced (about 1 1/2 cups)
• 2 medium carrots, diced small (about 1 cup)
• 2 celery ribs, diced small (about 3/4 cup)
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 2 tbsp Worcestershire sauce
• 2 tbsp all-purpose flour
• 1 1/2 cups beef broth (low sodium)
• 1 tsp fresh rosemary, finely minced (or 1/2 tsp dried rosemary, crushed)
• 1 1/2 tsp fresh thyme leaves (or 3/4 tsp dried thyme)
• 1 tsp smoked paprika (optional, for a campfire flavor)
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 1 cup frozen peas (no need to thaw)
• 1 cup frozen corn kernels (no need to thaw)

For Assembling and Finishing

• 1 tbsp unsalted butter, for greasing the Dutch oven
• 1/4 cup shredded sharp cheddar cheese (reserved, for topping)
• Chopped fresh parsley or extra thyme, for garnish (optional)

Step-by-Step Instructions

Step 1: Build Your Fire and Prep the Dutch Oven

Start by building a medium campfire so you can develop a solid bed of glowing coals. You want enough coals to both sit under and on top of a 12-inch Dutch oven (about 8–10 medium-hot coals underneath and 16–18 on the lid will roughly mimic a 375–400°F / 190–200°C oven). If using charcoal, light 24–28 briquettes and let them ash over.

While the fire is getting established, lightly grease the inside of a 12-inch cast iron Dutch oven with 1 tbsp butter, paying attention to the bottom and sides so the filling does not stick. Set the Dutch oven aside, covered, while you prep the ingredients.

Step 2: Cook the Potatoes for the Topping

Place the peeled, chunked potatoes into a large pot and cover them with cold water by about 1 inch. Add 1 tbsp kosher salt to the water. Bring to a boil over the camp stove or a stable spot over the fire. Once boiling, reduce to a gentle boil and cook for 12–15 minutes, until the potatoes are very tender when pierced with a fork.

Drain the potatoes well and return them to the warm pot. Cover and set aside off the heat so they stay warm while you prepare the meat layer. This helps excess moisture steam off, giving you fluffier mashed potatoes.

Step 3: Brown the Meat

Place the greased Dutch oven over medium-high heat on a grill grate or tripod over the coals. Add the olive oil. When the oil shimmers, add the ground beef (and lamb, if using), breaking it up with a wooden spoon or spatula.

Cook, stirring and crumbling the meat, for 6–8 minutes, until it is well browned with no pink remaining. If the Dutch oven looks very greasy, carefully spoon off and discard some of the excess fat, leaving about 1–2 tbsp in the pot to help flavor the vegetables.

Step 4: Build the Savory Meat and Vegetable Filling

Add the diced onion, carrots, and celery to the browned meat. Stir to combine and cook for 6–8 minutes, stirring occasionally, until the vegetables soften and the onions become translucent.

Stir in the minced garlic and cook for 30 seconds, just until fragrant. Add the tomato paste, rosemary, thyme, smoked paprika (if using), 1 tsp kosher salt, and 1/2 tsp black pepper. Cook, stirring, for 1–2 minutes to lightly toast the tomato paste and herbs.

Sprinkle the flour evenly over the mixture and stir well to coat the meat and vegetables. Cook for 1 minute, stirring constantly, to cook off the raw flour taste.

Pour in the Worcestershire sauce and beef broth, scraping the bottom of the Dutch oven to release any browned bits. Bring the mixture to a gentle simmer and cook, uncovered, for 8–10 minutes, stirring occasionally, until it thickens into a rich, gravy-like consistency. It should not be soupy, but still slightly saucy; add a splash of broth or water if it gets too dry.

Stir in the frozen peas and corn and cook for another 2–3 minutes. Taste the filling and adjust seasoning with additional salt and pepper as needed. Remove the Dutch oven from direct heat and let it sit while you mash the potatoes.

Step 5: Make the Cheesy Mashed Potatoes

To the warm pot of drained potatoes, add the 4 tbsp butter, milk, and sour cream. Mash with a potato masher or sturdy spoon until smooth and creamy, or to your preferred texture. Stir in 3/4 cup shredded sharp cheddar cheese until melted and evenly distributed.

Season the potatoes with 1 1/4 tsp kosher salt and 1/2 tsp black pepper, tasting and adjusting as needed. You want them slightly more seasoned than you would normally eat on their own, since they will sit on top of a rich filling. If the potatoes seem too stiff, add an extra tablespoon or two of milk until they spreadable but still thick enough to hold peaks.

Step 6: Assemble the Shepherd’s Pie in the Dutch Oven

Give the meat and vegetable filling a quick stir and smooth it into an even layer on the bottom of the Dutch oven. If you are working on a slight slope at your campsite, try to set the Dutch oven as level as possible so the filling is evenly distributed.

Spoon the mashed potatoes gently over the hot filling in large dollops, then use the back of the spoon or a spatula to spread them out to the edges, sealing in the filling. This helps keep the gravy from bubbling out the sides. Aim for an even layer about 1 to 1 1/2 inches thick.

Use the back of a spoon or a fork to create rough peaks and ridges on the surface of the potatoes; these little edges will brown and crisp beautifully over the coals. Sprinkle the remaining 1/4 cup shredded cheddar evenly over the top.

Step 7: Bake Over Coals Until Golden and Bubbling

Set 8–10 hot coals on a flat, heat-safe surface and place the Dutch oven on top of them. Place 16–18 hot coals on the lid. This should give you an oven temperature in the 375–400°F (190–200°C) range. Rotate the Dutch oven and the lid in opposite directions every 10–15 minutes to promote even cooking and prevent hot spots.

Bake for 25–30 minutes, until the filling is bubbling around the edges and the potato topping is lightly browned with some crisped peaks and melted cheese. If you want a deeper brown crust, add a few extra coals to the lid for the last 5–10 minutes.

Carefully remove the Dutch oven from the coals and let the shepherd’s pie rest, uncovered, for 10–15 minutes. This resting time helps the layers set up so it scoops more cleanly. Sprinkle with chopped parsley or extra thyme if you like, then serve big spoonfuls straight from the Dutch oven.

Pro Tips

• Coal control is everything: Fewer coals under the Dutch oven and more on top help prevent scorching the bottom while browning the potatoes.
• Make it at home, reheat at camp: Assemble the shepherd’s pie in a Dutch oven-safe insert or pan at home, chill, then reheat over gentle coals until hot and bubbling.
• Go chunky or smooth: For a more rustic camp feel, mash the potatoes roughly and leave some small chunks; for a more classic style, mash thoroughly and add a touch more milk for silkier texture.
• Use what you have: Swap peas and corn for other camp-friendly vegetables like diced bell peppers, green beans, or leftover grilled veggies.
• Indoor option: At home, bake uncovered in a 375°F (190°C) oven for 25–30 minutes, then broil 2–3 minutes if you want extra-browned peaks.

Variations

• All-beef cottage pie: Use only ground beef and add 1 tsp onion powder and 1 tsp garlic powder for extra savory depth.
• Smoky campfire version: Add 1–2 diced strips of bacon when browning the meat and replace half of the beef broth with dark beer for a deeper, smoky flavor.
• Lighter potato topping: Swap half the potatoes for cauliflower florets, boiling them together and mashing as one. Use milk and just 1/2 cup cheese for a lighter but still cozy topping.

Storage & Make-Ahead

If you have access to refrigeration, leftovers can be cooled to room temperature, then stored in an airtight container in the refrigerator for up to 3 days. Reheat in a covered skillet or in the Dutch oven over gentle coals or low heat until hot throughout, adding a splash of broth or water if the filling seems dry. At home, reheat covered at 350°F (175°C) for 20–25 minutes or until steaming hot.

To make ahead, you can assemble the shepherd’s pie up to 24 hours in advance, cover tightly, and refrigerate. At camp, remove the chill by letting it sit at ambient temperature (if safe to do so) for 20–30 minutes, then bake over coals until the center is hot and the top is browned, adding extra time as needed.

Nutrition (per serving)

Approximate values per serving (1/6 of recipe): about 780 calories; 40 g fat; 65 g carbohydrates; 35 g protein; 6 g fiber; 1,250 mg sodium. Actual values will vary based on exact ingredients and brands used.