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Shepherd’s Pie with Carrot Mash
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Test Kitchen Approved Recipe

Shepherd's pie is the ultimate winter comfort food. Rich stewed meat is topped with a creamy potato and carrot mash for a satisfying and warming meal. Makes great leftovers!

4 servings

  • For filling:

  • 2 lbs. sirloin steak, cut into 1/2-inch cubes
  • salt & pepper
  • 2 Tbsp. cornstarch, divided
  • 3 Tbsp. vegetable oil, divided
  • 1 white onion, halved and sliced
  • 1 cup prunes, chopped
  • 4 cloves garlic, minced
  • 1 (2-inch) piece fresh ginger, peeled and grated
  • 2 Tbsp. Flat Irons Prime Rib Rub
  • 2 cups beef broth
  • For topping:

  • 1 1/2 lbs. Yukon Gold potatoes, peeled and diced
  • 1 lb. carrots, peeled and diced
  • 4 Tbsp. unsalted butter
  • 1/2 cup milk
  • 1 tsp. Garlic Salt
  • 1/4 tsp. fresh ground pepper

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This recipe is featured in Spice Club, Savory’s spice of the month club. Here are substitution suggestions for adapting the recipe to different palates:

  • Vegetarian/Vegan: Use white or crimini mushrooms in place of steak and vegetable broth instead of beef broth. Replace butter with a vegan butter and use unsweetened soy or almond milk instead of regular milk. (See our recipe for Mushroom Shepherd's Pie with Carrot Mash for the full recipe with substitutions.)
  • Gluten-free: No substitutions necessary.


For filling: Sprinkle beef with salt & pepper; toss with 1 Tbsp. cornstarch. Heat 2 Tbsp. oil in a large skillet over medium-high heat. Sear beef in single-layer batches until brown, 2 to 4 min. per batch, and transfer to a plate. Add remaining 1 Tbsp. oil and onions to skillet and cook for 5 min. or until onions are soft. Stir in remaining ingredients. Mix remaining 1 Tbsp. cornstarch with 2 Tbsp. water to make a slurry; stir slurry into skillet. Add browned beef and bring to a boil. Reduce heat and simmer, uncovered, for 20 min. or until beef is tender and sauce thickens.

For topping: In a large pot, cover potatoes and carrots by 2 inches with water and bring to a boil. Boil for 15 min. or until veggies are soft enough to break apart with a fork. Drain and transfer to a mixing bowl. Add butter, milk, Garlic Salt, and pepper. Use a hand masher or electric mixer to beat until still slightly lumpy.

To serve: Preheat oven to 350 degrees. Pour filling into a 2-quart dish, or divide it between 4 large ramekins. Cover with topping. Set dish(es) on a baking sheet and bake for 20 min. or until filling is bubbling and topping just starts to brown. Cool for 10 min. before serving.

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