Name: Not My Grandmother's Shepard's Pie
Prep time: 5 min
Cook time: 3 h
Total time: 3 h 5 min
Cuisine: dinner
Ingredients: 2 tablespoons olive oil, divided; 1 lb. beef stew meat, cut in very small pieces; 1 tablespoon tapioca or arrowroot flour; 1 teaspoon each salt and pepper, divided, plus more to season; 2 medium to large shallots, small diced; 2 medium carrots, small diced; 3-4 large garlic cloves, sliced; 1 heaping teaspoon tomato paste; 1 14 oz. can roasted tomatoes; 2 tablespoons worchestershire sauce (gluten free); 1 cup dry white wine or red wine; 2 cups beef bone broth; 1 bunch fresh parsley, chopped; 2 russet potatoes, grated or 1 package prepared hashbrowns; 1/2 cup grated Parmesan cheese; 2 scallions, thinly sliced

Not My Grandmother's Shepard's Pie

January 30, 2023

Chunky steak bites in the richest sauce with deep garlic and worchestershire topped with crispy potato pieces. Don’t fret – it’s healthier, taster and faster than ever before.

I took a couple short cuts, updated some flavors, used different ingredients and it became a great one pan meal!

What's with the potatoes?

Grated potatoes add so much texture and let’s talk about less time and mess than making mashed or whipped potatoes.

Yes, the indulgence of creamy buttery mashed potatoes are delicious, but when you can grate them up and mix with Parmesan, salt, pepper and scallions..it’s the perfect balance to the rich saucy beef.

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Not My Grandmother’s Shepard’s Pie

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Author: Kat with White Sparrow
Total Time: 3 hours 5 minutes
Yield: 4-6 1x
Diet: Gluten Free

Print Recipe

Ingredients

Scale

2 tablespoons olive oil, divided
1 lb. beef stew meat, cut in very small pieces
1 tablespoon tapioca or arrowroot flour
1 teaspoon each salt and pepper, divided, plus more to season
2 medium to large shallots, small diced
2 medium carrots, small diced
3–4 large garlic cloves, sliced
1 heaping teaspoon tomato paste
1 14 oz. can roasted tomatoes
2 tablespoons worchestershire sauce (gluten free)
1 cup dry white wine or red wine
2 cups beef bone broth
1 bunch fresh parsley, chopped
2 russet potatoes, grated or 1 package prepared hashbrowns
1/2 cup grated Parmesan cheese
2 scallions, thinly sliced

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Instructions

In a large cast iron or enamel sauce pan (oven safe pan), heat 1 tablespoon olive oil over medium/high heat.
Toss the beef pieces with the tapioa flour and sprinkle in about half of the salt and pepper. When the pan is heated, add the beef to the pan, along with the shallots and carrots.
Cook for 6 minutes or until the meat is browned and the shallots are tender. Mix in the garlic, tomato paste and any remaining salt and pepper and cook for 1 minutes.
Stir in the can of roasted tomatoes, worchestershire sauce and wine. Cook for 1-2 minutes.
Turn the heat to low and stir in the broth and cover with a loose fitting lid. Let cook for 1.5 hours. Check on it occiasionally and stir to mix around and prevent anything from sticking to the bottom of the pan.
Remove the lid and cook for 30 more minutes – stirring occasionally. Sprinkle the meat mixture with the parsely.
Meanwhile, preheat your oven to 450F.
In a bowl, mix together the potatoes, Parmesan cheese, 1 tablespoon olive oil and a large pinch of salt and pepper. Sprinkle this mixture ontop of the meat mixture. Place in your oven for 10 minutes. Turn your oven to broil and broil until the top is crispy and brown (make sure you watch it so it doesn’t burn). Remove from the oven and garnish with scallions and serve.