Shepherd’s Pie with Carrot Mash

By á-58

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

Details

Servings 4
Preparation time 35mins
Cooking time 60mins

Preparation

Step 1

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.