Hearty Steak & Kidney Bean Shepherd's Pie

Hearty Steak & Kidney Bean Shepherd's Pie ingredients

• 1.5 lbs potatoes, russet or Yukon Gold
• 0.5 cup milk
• 2 tbsp butter
• 0.5 tsp salt
• 0.25 tsp black pepper
• 12 oz leftover steak
• 1 tbsp olive oil
• 1 medium onion
• 2 medium carrots
• 2 celery stalks
• 2 cloves garlic
• 2 tbsp all-purpose flour
• 1.5 cups beef broth
• 1 tbsp tomato paste
• 1 tsp Worcestershire sauce
• 0.5 tsp dried thyme
• 15 oz can kidney beans
• 0.5 cup frozen peas
• 0.5 tsp salt
• 0.25 tsp black pepper

How to make Hearty Steak & Kidney Bean Shepherd's Pie

1. Begin by preparing the mashed potato topping: place the 1.5 lbs of peeled and quartered potatoes into a large pot and cover with cold, salted water. Bring to a boil over high heat, then reduce heat to medium and simmer for 15-20 minutes, or until the potatoes are fork-tender.
2. Once tender, drain the potatoes thoroughly and return them to the hot pot. Add 0.5 cup warm milk, 2 tbsp butter, 0.5 tsp salt, and 0.25 tsp black pepper, then mash until smooth and creamy. Set aside.
3. Preheat your oven to 375°F (190°C). In a large, oven-safe skillet or Dutch oven, heat 1 tbsp olive oil over medium heat. Add the chopped 1 medium onion, 2 diced carrots, and 2 diced celery stalks and cook for 5-7 minutes, stirring occasionally, until softened.
4. Stir in the 2 minced garlic cloves and cook for another 1 minute until fragrant. Sprinkle in 2 tbsp all-purpose flour and cook, stirring constantly, for 1-2 minutes to create a roux, which will help thicken the sauce.
5. Gradually whisk in 1.5 cups beef broth and 1 tbsp tomato paste, ensuring no lumps form. Stir in 1 tsp Worcestershire sauce and 0.5 tsp dried thyme. Bring the mixture to a gentle simmer, stirring, until the sauce begins to thicken, about 3-5 minutes.
6. Add the 12 oz diced leftover steak, the 15 oz can of drained and rinsed kidney beans, and 0.5 cup frozen peas to the skillet. Stir to combine, ensuring the steak and vegetables are coated in the savory sauce. Season with 0.5 tsp salt and 0.25 tsp black pepper, adjusting to your taste.
7. Carefully spread the mashed potato topping evenly over the steak and bean filling, using a fork to create decorative ridges on top. This helps achieve a golden, crispy crust.
8. Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the filling is bubbling around the edges and the mashed potato topping is golden brown.
9. Remove the shepherd's pie from the oven and let it rest for 5-10 minutes before serving. This allows the filling to set slightly and prevents it from falling apart when scooped.

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