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Shepherds Pie

Shepherds Pie

From our home to yours...


For the mashed potatoes:
- 4 large potatoes, peeled and chopped
- 4 tablespoons butter
- 1/2 cup milk
- Salt and pepper to taste
- Garlic and/or onion powder for extra flavor

For the filling:
- 1 pound grass-fed, grass-finished ground beef
- 1 onion, chopped
- 2 carrots, diced
- 1 cup peas (fresh or frozen)
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- Salt and pepper to taste
- 2 tablespoons olive oil


1. Preheat your oven to 375°F (190°C).

2. Boil the potatoes in a pot of salted water until tender, about 15-20 minutes. Drain and mash the potatoes with butter, milk, salt, and pepper until smooth. Set aside.

3. In a large skillet, heat olive oil over medium heat. Add the chopped onion and carrots, and cook until softened, about 5 minutes.

4. Add the grass-fed ground beef to the skillet and cook until browned, breaking it up with a spoon as it cooks. Drain any excess fat.

5. Stir in the minced garlic, tomato paste, beef broth, Worcestershire sauce, peas, salt, and pepper. Simmer for 5-10 minutes until the mixture thickens slightly.

6. Transfer the beef mixture to a baking dish and spread the mashed potatoes evenly over the top.

7. Use a fork to create a textured surface on the mashed potatoes.

8. Bake in the preheated oven for 25-30 minutes, or until the mashed potatoes are lightly golden on top.

9. Let it cool for a few minutes before serving. Enjoy your delicious and family-friendly Shepherd's Pie!

Feel free to add a sprinkle of grated cheese on top of the mashed potatoes before baking for an extra cheesy touch.

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