Shepherd’s Pie

Shepherd’s Pie

Shepards Pie


  • 2 pounds of minced Grass Fed Beef
  • 2 tbsp of extra virgin olive oil
  • 1 large yellow onion, diced
  • 1 tsp of sea salt
  • 1 tsp of freshly ground pepper
  • 1 tbsp of smoked paprika
  • 1 tsp of fresh thyme, finely chopped
  • 1 tsp of rosemary, finely chopped
  • 1 carrot, diced
  • 1 small can of corn
  • 1 small can of peas
  • ½ cup of beef broth
  • 2 to 3  pounds of Yukon Gold or Russet potatoes, peeled and chopped
  • 4 cloves of garlic, minced
  • 3 tbsp of softened butter
  • ½ cup of whole milk


  1. In a large frying pan heat the olive oil on medium-high heat. 
  2. Saute the onion for 2-3 minutes until it begins to soften. Add half of the garlic and the minced beef. Reduce to medium heat and cook for 3 to 5 minutes, stirring occasionally. Add the herbs, carrots, corn and peas. Cook for an additional 5 minutes and set the meat mixture aside. 
  3. Meanwhile, place the potatoes, salt and remaining garlic in a large pot. Fill with cold water to 1 inch above the potatoes. Turn the heat to high until the water is boiling. Reduce the heat to medium and cook for 12 minutes, or until the potatoes are tender. 
  4. Drain the potatoes and return to the pot. Reduce the heat to low. After 1 minute remove the pot from the heat entirely. Add in the mild and butter, mash until the desired consistency. Salt to taste. 
  5.  Serve the meat and add potatoes on top.