Steak Shepherds Pie
Sink your fork into this comforting and elevated Steak Shepherd’s Pie, a hearty twist on a classic comfort food favorite. This recipe swaps traditional ground meat for tender, seared cubes of ribeye or sirloin steak, paired with a rich medley of sautéed carrots, peas, and onions in a savory Worcestershire-spiked beef gravy. Topped with creamy mashed russet potatoes and a layer of sharp cheddar cheese, this dish is baked to golden perfection for a crowd-pleasing dinner packed with flavor. Perfect for cozy family meals or special occasions, this steak shepherd’s pie is a satisfying balance of rustic charm and indulgent flair.
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Recipe Information
Ingredients
- 1 lb Ribeye or Sirloin Steak
- 3 large Russet Potatoes
- 4 tbsp Butter
- 0.5 cup Milk
- 2 tbsp Olive Oil
- 1 medium Yellow Onion
- 2 medium Carrots
- 0.5 cup Frozen Peas
- 2 clove Garlic Cloves
- 1 cup Beef Broth
- 1 tbsp Worcestershire Sauce
- 2 tbsp Tomato Paste
- 1 tbsp All-Purpose Flour
- 1.5 tsp Salt
- 0.5 tsp Black Pepper
- 0.5 cup Sharp Cheddar Cheese
- 1 sprig Fresh Thyme (optional garnish)
Instructions
Peel and chop the potatoes into large chunks. Place them in a pot of cold, salted water and bring to a boil. Cook for 15-20 minutes, or until fork-tender.
While the potatoes cook, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the steak with 1 teaspoon of salt and 0.25 teaspoon of black pepper, and sear for 2-3 minutes per side until browned. Remove from the skillet and set aside.
In the same skillet, add another tablespoon of olive oil. Dice the onion and carrots, and mince the garlic cloves. Sauté the onion and carrots for 5 minutes, or until softened. Add the garlic and cook for an additional minute.
Stir in the tomato paste and flour, cooking for 1 minute. Slowly pour in the beef broth while stirring to avoid lumps. Add the Worcestershire sauce and reduce heat to a simmer.
Cut the seared steak into small bite-sized cubes, and return to the skillet. Add the frozen peas and let everything simmer for 8-10 minutes, until the sauce has thickened slightly. Adjust seasoning with remaining salt and pepper as needed.
Preheat your oven to 375°F (190°C).
Once the potatoes are cooked, drain them and return to the pot. Add butter, milk, and a pinch of salt, then mash until smooth and creamy.
Spread the steak and vegetable mixture in an even layer in a 9x9-inch baking dish. Top evenly with the mashed potatoes, spreading them to seal the edges of the dish.
Sprinkle shredded cheddar cheese on top of the mashed potatoes.
Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and golden-brown. Let cool for 5 minutes before serving.
Garnish with fresh thyme, if using, and serve warm.
Nutrition Facts
Calories |
835 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.7 g | 65% | |
| Saturated Fat | 24.0 g | 120% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 140 mg | 47% | |
| Sodium | 1290 mg | 56% | |
| Total Carbohydrate | 60.0 g | 22% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 8.7 g | ||
| Protein | 40.4 g | 81% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 213 mg | 16% | |
| Iron | 5.5 mg | 30% | |
| Potassium | 1812 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
