There’s nothing quite as satisfying as a fresh-from-the-oven Shepherd’s Pie. Combine ground turkey, extra lean ground sirloin or baby bella mushrooms with fresh vegetables and creamy mashed potatoes for an easy, all-in-one meal.
CHOOSE ONE: 1 lb Extra Lean Ground Sirloin, 1 lb Ground Turkey, or 2 pkg Sliced Baby Bella Mushrooms
CHOOSE ONE: 32 oz The Fresh Market Stock
CHOOSE ONE: 15-16 oz Sourdough Bread
CHOOSE ONE: 10 ct Pillow Cookies
GET ONE: Shepherd’s Pie Veggie Kit
GET ONE: 1½ lb Yukon Gold Whipped Potatoes
Our Favorite Way To Serve It Up
Traditionally, Shepherd’s Pie made with ground beef is called “Cottage Pie.” Our favorite version of this classic recipe uses extra lean ground sirloin and The Fresh Market Beef Stock for deep, rich flavor. Once the dish is fully cooked and slightly cooled, add a sprinkling of fresh diced chives for a touch of brightness. Scroll down for the full recipe.
- 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
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.