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Sirloin Shepherd’s Pie


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  • Beef
  • 2-1/2 2-½ pounds boneless beef sirloin tip roast, cut into 1 inch pieces
  • 1/3 cup flour, divided
  • 1 1/2 1 ½ teaspoons salt
  • 1/2 ½ teaspoon pepper
  • 2 tablespoons olive oil
  • 1 cup finely chopped sweet onion
  • 2 garlic cloves, minced
  • 2 teaspoons dried thyme
  • 1 14 ounce can beef broth
  • Potatoes
  • 1/4 ¼ cup unsalted butter
  • 1 cup finely chopped sweet onion
  • 1/2 ½ teaspoon dried thyme
  • 2 pounds russet potatoes (4 large) peeled and cut into 1 inch pieces
  • 1/4 ¼ cup cream
  • 1/4 ¼ teaspoon salt
  • 1/4 ¼ teaspoon pepper
  • 1 cup shredded Gruyere Cheese



Step 1

Toss beef in large bowl with all but 2 tablespoons of the flour, 1 ½ teaspoons salt and ½ teaspoon pepper. Heat oil in large pot over medium high heat until hot. Cook beef in batches 6 minutes or until browned on all sided. Remove beef.

Reduce heat to medium. Add 1 cup onion, garlic and 2 teaspoons thyme; cook 4 minutes or until onion begins to soften. Sprinkle with remaining 2 tablespoons flour; whisk 2 minutes. Slowly whisk in broth; bring to a boil, stirring to scrape up any browned bits from bottom of pot. When sauce has thickened, return beef to pot.

Reduce heat to medium low; cover and simmer 45 minutes or until beef is tender. (Keep liquid at a simmer, not a boil, to keep beef tender. Bubbles should just break the surface).

Meanwhile, melt butter in large skillet over medium low heat. Cook 1 cup onion and ½ teaspoon thyme 20 minutes or until onion begins to turn golden brown, stirring occasionally and being careful not to burn.

Boil potatoes until smooth. Add onions, slowly pour in cream; stir until fluffy. (Potatoes should be stiff and hold their shape because they need to stay on top of the stew) Add more or reduce cream if necessary. Stir in ¼ teaspoon salt and ¼ teaspoon pepper.

Spoon beef mixture into 13X9 inch baking dish or 2 8 inch square pans for two meals. Carefully spoon potatoes over beef mixture (do not press down) Sprinkle with cheese.

Heat oven to 350 degrees. Bake, uncovered, 45 minutes or until beef mixture is bubbling and cheese begins to turn golden brown. Let stand 10 minutes before serving.

Or divide the beef mixture into 6-ounce ramekins and bake for 20 minutes.

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