Try this delicious take on shepherd’s pie for dinner tonight! Cheesy Steak Shepherd’s Pie is made with steak instead of ground beef and packed with cheese. This recipe also uses beef bone broth for added nutrition.
We’ve been enjoying some chilly weather this month here in Florida. It’s got me craving all the warm comfort foods for dinner! One of my favorite comfort foods is shepherd’s pie.
For this twist on a classic recipe, I used steak cut into cubes instead of ground beef. I also added lots of cheddar cheese!
If you’ve been following along with my blog for awhile you know that I am a huge fan of bone broth! I usually make my own chicken bone broth but for this recipe I used store-bought beef bone broth.
Even though I make my own on a regular basis, it’s nice to have extra in the pantry for when I run out. I also like that I can buy different types of bone broth such as beef, since I only ever make chicken.
Bone broth is a great way to add some extra nutrition to this meal. I often try to add bone broth to whatever I’m cooking for dinner, and shepherd’s pie is no exception.
Instead of using regular beef broth, I used beef bone broth. If possible, I try to find bone broth made from 100% grass fed beef bones. Bone broth is a good source of protein and collagen. It’s very good for your gut health, so we like to eat it as often as possible.
Typically when I make shepherd’s pie I use ground beef. But I found when making this recipe that I actually prefer using steak! The flavor is so much better and I like the texture better too.
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Cheesy Steak Shepherd's Pie
Try this delicious take on shepherd's pie for dinner tonight! Cheesy Steak Shepherd's Pie is made with steak instead of ground beef and packed with cheese. This recipe also uses beef bone broth for added nutrition.
Ingredients
For the filling:
- 3 tbsp butter
- 1 small onion, diced
- 1 tbsp minced garlic
- 1 pound steak (I used top sirlion), cut into 1-inch cubes
- 1 1/2 cups frozen mixed vegetables
- 1/4 cup flour
- 1 cup beef bone broth
- 3 cups shredded cheddar cheese, divided
For the mashed potatoes:
- 3-4 large russet potatoes, peeled and diced
- 1/2 cup milk
- 1/3 cup greek yogurt
- 2 tbsp butter
- Salt, pepper and garlic powder to season
Instructions
Preheat oven to 350 F. Spray a casserole dish with cooking spray (I used a 2 1/2 quart dish).
For the mashed potatoes:
- Place the peeled and diced potatoes in a pot and fill with water to about 1/2 inch above the potatoes. Bring to a boil and simmer for 20 minutes or until the potatoes are done. While they are boiling, work on the filling (see below).
- Once the potatoes are slightly soft when poked with a fork, remove from the heat and drain out most of the water. Add the milk, greek yogurt, butter, salt, pepper and garlic powder. Use a hand mixer or potato masher to mash until creamy. Set aside.
For the filling:
- Melt the butter in a skillet over medium high and sauté the diced onion and minced garlic for about a minute. Add the steak to the skillet and brown on all sides. Add in the frozen mixed vegetables (no need to thaw first) and the flour and stir constantly for 1 minute. Slowly add in the bone broth and bring to a boil. Lower the heat to medium low and simmer for about 5 minutes or until the steak is cooked and the broth has thickened.
- Pour the filling into your prepared casserole dish and spread evenly. Sprinkle with about 1/2 of the cheese. Spread the mashed potatoes evenly over the filling. Sprinkle with the remaining cheese.
- Bake for 20 minutes or until the top is beginning to brown.
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