Recipe of the Day
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Every day, we feature a hand-picked recipe for you to discover, cook, and share. The best part?
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Some of our greatest recipes here at 12 Tomatoes have come from taking two great dishes and making them into one, just like this Salisbury Steak Casserole. It takes the delicious but economical meatiness of Salisbury steak and pairs it with a creamy mashed potato topping for a shepherd’s pie that’s not quite traditional but is so tasty that the original will become nothing but a distant memory to you. There’s no peas or carrots here, but there’s all the meaty, oniony, gravy flavor you could want.
This bake is perfect for people who love meat and potatoes so much that they don’t want to bother with anything else. There aren’t any veggies here to muddy things up, just aromatics like onion and garlic that impart plenty of flavor but leave all the focus on the meat and potatoes combo. And what a great combo it is…
Like traditional Salisbury steak, this dish takes ground beef and onions and combines it with a delicious gravy for something that tastes rich and savory but isn’t going to empty your wallet.
It’s the kind of meal that manages to be both comforting and economical and yet is always something you look forward to. It’s simple, but it’s just so good. (Simple is often best, after all!)
Salisbury Steak Shepherd's Pie
Allergens: Milk
Diet: Gluten-Free
Ingredients
- 2 tablespoons olive oil
- 1/2 white onion, diced
- 2 cloves garlic, minced
- 1 1/2 lbs ground beef
- 1/2 teaspoon dried thyme
- 1/2 teaspoon paprika
- 1 tablespoon Worcestershire sauce
- 5 medium russet potatoes, peeled, chopped, and boiled until fork tender
- 1/4 cup sour cream
- 3 tablespoons butter
- 1/4 cup milk
- 3/4 cup water
- 1 packet brown gravy mix
- Kosher salt and freshly ground black pepper, to taste
Preparation
- Preheat oven to 350°F.
- While potatoes are boiling, heat a large oven proof skillet or shallow Dutch oven over medium-high heat.
- Heat olive oil in skillet and add onions. Cook until soft and translucent, 3-5 minutes. Add garlic and cook 30 seconds more.
- Add ground beef, season with salt, pepper, thyme, paprika and cook until browned. Reserve 1/4 cup of the beef fat and drain the rest.
- Stir in Worcestershire sauce and let simmer briefly. Turn off heat.
- In a large bowl, combine your drained potatoes, sour cream, milk, butter, and salt and pepper. Using an electric mixer, blend until smooth and creamy.
- Smooth potatoes over beef and run a fork along the top to create a pattern of wavy rows.
- Bake until golden brown on top, 25-30 minutes.
- When ready to serve, heat the reserved beef fat, 1 cup water, and gravy mix in a saucepan and whisk over medium heat until thickened.
- Serve with the shepherd's pie and enjoy!
Recipe adapted from Everyday Made Fresh.
