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Knife-cut Argentine Beef Shepherd’s Pie

 

 

INGREDIENTS:

  • 14 oz Argentine beef, hand-cut into small cubes (we used ribeye)

  • 1 yellow onion, diced

  • 1 red bell pepper, diced

  • 3–4 green onions, sliced

  • 2 hard-boiled eggs, chopped

  • 1.5 lb potatoes

  • Butter

  • Milk

  • Salt and black pepper


HOW TO:

1️⃣ Sear the beef
Heat a cast-iron skillet until very hot. Add a little fat and sear the hand-cut beef until nicely browned. Season with salt and pepper.

Remove the beef from the pan and set aside.

2️⃣ Cook the vegetables
In the same skillet, add butter and sauté the diced onion and red bell pepper until soft and fragrant.

3️⃣ Bring it together
Return the beef to the skillet and mix well. Turn off the heat. Fold in the sliced green onions and chopped hard-boiled eggs.

4️⃣ Make the mashed potatoes
Boil the potatoes until tender. Mash with butter, milk, salt, and pepper until smooth and creamy.

5️⃣ Assemble & bake
Spread the beef mixture in a baking dish. Cover with mashed potatoes and texture the top with a fork. Bake at high heat until the top is beautifully golden.