Skillet Shepherd’s Pie
Succulent Heritage Ribeye Steak Cubes nestled in a savory thyme-infused sauce with vegetables, and crowned with golden-brown mashed potatoes for a comforting one-pan delight.
Ingredients
- 1 12oz. package of Heritage Ribeye Steak Cubes
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper, to taste
- 1 tablespoon unsalted butter
- 1 medium yellow onion, chopped
- 2 teaspoons chopped fresh thyme
- 2 tablespoons tomato paste
- 3 tablespoons all-purpose flour
- 3 cups low-sodium beef broth
- 1 tablespoon Worcestershire sauce
- 2 cups frozen mixed vegetables, such as peas, carrots and corn
- 5 cups homemade or store-bought mashed potatoes
- 2 tablespoons chopped fresh chives
Directions
- Pat the Heritage Ribeye Steak Cubes dry with paper towels. Season with salt and pepper, to taste. In a large 10-inch or 12-inch cast-iron skillet over medium-high heat, heat oil until it just begins to smoke. Working in batches, add steak and brown for 1-2 minutes on each side. Repeat with remaining steak. Transfer to plate.
- To the same skillet over medium heat, melt butter. Add onions and cook, stirring occasionally, until tender, about 4-6 minutes. Stir in thyme and tomato paste and cook, stirring frequently, until light golden-brown and fragrant, about 3-4 minutes. Stir in flour until no lumps remain, about 1 minute.
- Slowly stir in broth and Worcestershire sauce until combined. Bring to a simmer over medium-low heat. Stir in steak. Cover and cook until steak is tender and sauce thickens, about 45-55 minutes. Season with salt and pepper, to taste. Stir in mixed vegetables until combined. Remove from heat.
- Preheat oven to 450°F. Spread mashed potatoes in an even layer over the steak mixture. Bake until mashed potatoes are light golden-brown, about 15-20 minutes. Top with chives, and serve.
Prep time: 15 minutes
Cook time: 1 hour 30 minutes
Ready in: 1 hour 45 minutes
Serves: 6
