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.

Nutriscore Rating: 69/100

Prep Time:25 mins

Cook Time:50 mins

Total Time:75 mins

Servings: 4

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)

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Preheat your oven to 375°F (190°C).

Step 7

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.

Step 8

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.

Step 9

Sprinkle shredded cheddar cheese on top of the mashed potatoes.

Step 10

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.

Step 11

Garnish with fresh thyme, if using, and serve warm.

Nutrition Facts

Serving size	(2251.7g)

Amount per serving	% Daily Value*
Calories	3406.0

Total Fat 200.7g	0%
Saturated Fat 92.9g	0%
Polyunsaturated Fat 4.3g
Cholesterol 566.0mg	0%
Sodium 5840.2mg	0%
Total Carbohydrate 258.2g	0%
Dietary Fiber 27.3g	0%
Total Sugars 37.8g
Protein 165.7g	0%

Vitamin D 94.4IU	0%
Calcium 899.7mg	0%
Iron 27.2mg	0%
Potassium 8104.8mg	0%

*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.

Source of Calories

Fat: 51.6%

Protein: 18.9%

Carbs: 29.5%