- ¼ c. The Fresh Market Extra Virgin Olive Oil, divided
- 1 Shepherd’s Pie Vegetable Kit
- 2 c. The Fresh Market Beef Stock
- 1 lb. ground beef
- 2 tbsp. all purpose flour
- 1½ lb. Yukon Gold Whipped Potatoes
Shepherd's Pie Vegetable Kit:
- 4 tbsp. minced garlic
- 1 c. celery, chopped
- 1 c. baby peeled carrots, chopped
- ⅔ c. white onion, chopped
- 1 c. green peas
- 3 chives sprigs
Preheat oven to 350˚F. Heat 2 tbsp. of extra virgin olive oil in a large 12 inch cast-iron or oven safe skillet over medium-high heat. Add the celery, carrots, onions and garlic from the vegetable kit, reserving the peas and chives. Sauté the vegetables for 3-5 minutes to soften.
While veggies sauté, warm stock in a small saucepan over medium heat. Add 2 tbsp. of broth to the veggies to deglaze. Transfer vegetable mixture to a bowl and set aside. Wipe out skillet with paper towel.
3Brown ground beef
Heat the remaining 2 tbsp. of oil in the same skillet over medium high heat. Distribute the ground beef evenly over the pan for better browning. Break into small pieces as it cooks and browns, about 5 minutes. Turn down the heat to medium-low and sprinkle flour over the cooked ground beef. Stir the meat and flour together and cook for 1-2 minutes.
4Add reserved veggies
Add 1 ½ cups hot stock to the floured ground beef, stirring quickly to prevent lumps as the sauce will thicken very fast. Cook another 1-2 minutes and remove from heat. Add the reserved vegetables and peas to the beef mixture and stir to combine.
Stir together the remaining stock and mashed potatoes in a medium bowl. Spoon potatoes over the beef and veggie mixture. Gently spread the potatoes over the surface as evenly as possible. Note – If not using an oven safe skillet, pour mixture into 9”x9” baking dish before topping with mashed potatoes.
6Bake and serve
Place skillet on a sheet tray and bake for 25-30 minutes, or until bubbling. Let cool slightly and garnish the top with finely diced chives.
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