Pot-Roast Style Shepherd’s Pie

Ever get tired of plain old ground beef in your Shepherd’s Pie? Well, I’m sure if you’re using our ground beef, you don’t, but just in case you need a new idea… I came up with this one for dinner a few months ago…

2 pounds of sirloin roast, cubed (easiest while still partially frozen)
3 cups whole kernel sweet corn
2 cups cooked green beans
2-3 pounds potatoes, boiled with salt and mashed with butter and milk. Season to taste.
1 cup grated cheddar

Dredge cubed pieces of meat with flour mixed with salt and pepper (usually about 1 cup flour, 2 tsp salt, 1 tsp pepper). Heat 1 Tbs. butter in a heavy cast iron skillet over medium-medium high heat. Saute meat in batches, being careful not to layer. Here’s the method:

Allow butter to melt and stop sizzling. Add meat in single layer with a little space between each piece (just a little). Walk away for at least 5 minutes. Check one piece by lifting with a fork to see if it is well-browned on the bottom. Don’t be afraid if your skillet is a little smoky. You’re going for char-broiled flavor. Once the bottom is well-browned (even a little black in places), turn the pieces over and continue cooking until other side is browned, about 3-5 minutes. Remove finished pieces to a 9×13 glass pan and repeat until all meat is browned.

Taste the meat to make sure it’s well-seasoned. (Best part about being the cook!)

Layer with sweet corn and green beans and top with cooked mashed potatoes.

Sprinkle with cheese and place in 350 degree oven until cheese is melted, about 20 minutes.

Make pan gravy and serve alongside finished Shepherd’s Pie!


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