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!



Ingredients

  • 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

Notes

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.

Directions

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.

Yields

4 servings

Thanks To

Savory Spice Test Kitchen

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Flat Irons Prime Rib Rub 1 oz bag $2.70
Garlic Salt 2 oz bag $2.10
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Customer Reviews ( Add a Review )

5 stars 12/20/16 suzykklein
A delicious and filling dish! We used sweet potatoes instead of Yukon Gold and it worked out great. We added more garlic salt to balance out the sweetness of the carrots and sweet potatoes. We also substituted dried apricots for prunes because we didn't have any prunes on hand. The dried fruit is a nice twist.
5 stars 12/20/16 caseygcrosbie
Great recipe! My wife and I made this as part of the Spice Club. We added some of the spice rub to the meat early on to bake in the flavor while it was seared, and used a lot more Garlic Salt on the potatoes than the recipe called for. Having ginger and prunes with the meat was a nice touch, we would have never thought to try that on our own. We plan to make the meat portion again and adapt it for a beef stroganoff. Be aware this dish takes a while to prepare, but it does make a big meal. We thought it was closer to 8 servings than 4.
Test Kitchen Response: Thanks for your review, Casey! We're thrilled you liked this Spice Club recipe. Great tip about searing the meat with some of the seasoning.