Angus Beef Shepherd's Pie
• Prep Time: 1 hour 15 minutes • Yields: 2-4 servings
Ingredients:
1 pkg. Fossil Farms’ Angus Ground Beef, 1 lb.
1 cup onion, chopped
2 carrots, peeled and diced
2 cloves garlic, minced
2 tbsp. AP flour
½ cup fresh or frozen peas
1 tsp. Worcestershire sauce
1 tsp. fresh thyme, chopped
2 tbsp. sage, chopped
2 tsp. tomato paste
1 cup chicken broth
1 tsp. kosher salt
2 tbsp. olive oil
½ tsp. freshly ground black pepper
Mashed Potatoes:
1½ lbs. Yukon Gold potatoes
2 oz. unsalted butter
1 egg yolk
¼ tsp. freshly ground black pepper
¼ cup heavy cream
¼ cup fresh parsley, chopped
¾ tsp. kosher salt
Equipment:
Stove
Saute pan
Medium saucepan
Tongs
Measuring spoons & cups
Microwave-safe container
Colander
Whisk
Cutting board
Knife
Baking dish
Rubber spatula
Parchment paper
Method (Beef Mixture):
1. Place the olive oil into a sauté pan and set over medium high heat. Add the onion and carrots and sauté
for about 3 to 4 minutes.
2. Add the garlic and stir to combine. Add the meat, salt and pepper and cook until browned and
cooked through, approximately 3 minutes.
3. Sprinkle the meat with the flour and toss to coat, continuing to cook for another minute.
4. Add the tomato paste, chicken broth, Worcestershire, sage and thyme, and stir to combine.
Bring to a boil, reduce the heat to low, cover and simmer slowly for 10 to 12 minutes or until the
sauce is thickened slightly.
5. Add the peas to the meat mixture, combine, and spread evenly into a baking dish.
6. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture
from bubbling up, and smooth with a rubber spatula.
7. Place on a parchment lined half sheet pan on the middle rack of the oven and bake for 25 minutes or just
until the potatoes begin to brown. Remove to a cooling rack and rest for at least 15 minutes before serving.
8. Serve and enjoy!
Method (Mashed Potatoes):
1. Preheat oven to 400°F.
2. Peel the potatoes and cut into 1/2-inch dice. Place in a medium saucepan and cover with cold
water. Set over high heat, cover and bring to a boil.
3. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily
crushed with tongs, approximately 10 to 15 minutes.
4. Drain the potatoes in a colander and return to the saucepan. Mash the potatoes and then
add heavy cream, butter, salt and pepper. Continue to mash until smooth. Stir in the yolk until
well combined. Add chopped parsley.
5. While the potatoes are cooking, prepare the filling.