Tender, flavorful beef tips enveloped in buttery mashed potatoes might just the ultimate comfort food! My twist on traditional Shepherd’s Pie wins rave reviews every time I serve it and for good reason…it’s amazing.
Sometimes, supper just needs to be straightforward and simple. There are just times that my family wants a meal that’s not fussy, nothing fancy. They want meat and potatoes, it’s as simple as that.
That’s why, years ago, I came up with this version of Shepherd’s Pie. It meets all the requirements of a “hungry man” meal yet it’s homemade and full of amazing flavors.
To make this savory pie, you’ll need a couple of pounds of beef tips and some leftover mashed potatoes. There are a few more ingredients but I consider those pantry items that every home cook most likely has on hand. Things like onions, garlic, tomato paste, olive oil, and butter are always stocked in my kitchen since they are the foundation of so many recipes.
Probably the hardest part of this dish is waiting. The beef tips are cooked low and slow for about and an hour and a half so that they become tender, juicy and absorb all of the seasonings. Once they’re done and the sauce is thick, you’re ready to start building your pie.
The crowning glory of this dish is a thick layer of mashed potatoes. I use leftovers that I made in my Instant Pot. I’ve always loved using up every single bit of a dish and this is one way that a side dish can do double duty!
I like making my Shepherd’s Pie in a deep-dish pie pan, but a cast-iron skillet works well, too. That way, all of the juices stay inside and get absorbed by the beef and potatoes. Once it comes out of the oven, just let it “rest” for a few minutes, maybe while you pull together a salad and you’re done.
Check out these hearty dishes your family is sure to love!
- Southern Style Chicken Stew
- Skillet Beef Stew
- Chicken Skillet Spaghetti
- Italian Sausage Ravioli Bake
- Balsamic Brown Sugar Glazed Pork Roast
- 3 tablespoons olive oil
- 1 tablespoon butter
- 2 pounds beef tips cut into about 1 inch pieces (you can also use beef stew)
- 1 medium onion – diced
- 1 tablespoon garlic – minced, about 3 cloves
- 3 tablespoons flour
- 2 tablespoons tomato paste (I use the concentrated version in a tube)
- 3 cups beef stock (bone broth can be used)
- 1 cup red wine (stock or water can be substituted)
- 1 teaspoon salt
- ½ teaspoon fresh cracked black pepper
- 4 cups mashed potatoes
- 1 tablespoon Worcestershire sauce
- Heat olive oil and butter in a dutch oven. Add beef tips and brown, working in 2 batches. Remove from pan and set aside.
- Add onions to the pan with beef dripping and cook about 2 to 3 minutes. Add garlic and cook for 1 minute being careful not to burn. Add flour and stir to incorporate. Cook for 1 minute then add tomato paste stirring all ingredients together. Pour in stock, red wine, Worcestershire, salt and pepper. Stir. Cover pot, leaving a vent and simmer beef for approximately 1 and ½ hour until sauce has thickened. If sauce becomes too think, a water, about ¼ cup at a time.
Instant Pot Mashed Potatoes
- Cut potatoes into large chunks. Add the potatoes to the pot, and pour the chicken broth over the top.
- Place the lid on the Instant Pot and set to high pressure for 8 minutes. Quick release the pressure and drain the potatoes, reserving cooking liquid. Place the potatoes back in Instant Pot bowl and mash with a potato masher. Add butter, half and half, and salt and pepper, garlic powder and stir to combine.
- Heat oven to 375 degrees. Put cooked beef tips along with sauce in a deep dish pie pan. Spoon over mashed potatoes and smooth to cover beef. Bake for 45 minutes until top is golden.