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Shepard’s Pie


1.5 -2 lbs potatoes, peeled and quartered

1 stick butter

1 medium onion, chopped

1-2 cups vegetables-diced carrots, corn, peas

1 .5 lbs Orchard Pond grass fed ground beef

.5 cups beef broth

1 teaspoon Worcestershire sauce

salt, pepper


Preheat oven to 400 degrees F.

In a medium sized pot on the stove, cover the potatoes with water, add a teaspoon of salt, and bring to a boil. Reduce to a simmer and cook until tender.

While the potatoes are boiling, melt 4 tablespoons of butter in a large sauté pan on medium heat. Add the chopped onions and carrots and cook until fragrant and tender, about 6 to 10 minutes.

Add the ground beef to the sauté pan, and cook until no longer pink. Season with salt and pepper. Add the corn and peas to the sauté pan. Add the Worcestershire sauce and beef broth. Bring the broth to a simmer and reduce heat to low. Cook uncovered for 10 minutes adding more beef broth if necessary to keep the meat from drying out.

When the potatoes are soft enough to easily be pierced by a fork, remove them from the pot and place them in a bowl with the remaining 4 Tbsp of butter. Mash the potatoes and season with salt and pepper to taste.

Spoon the vegetables into an 8 x 13 casserole dish. Spread the mashed potatoes evenly over the beef and vegetable mixture. It’s fun to play around with a fork to decorate the top of the mashed potatoes with designs and peaks.

Bake about 30 minutes until the top of the mashed potatoes brown and the inside is bubbling.

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