Shepherd's Pie Recipe


  • 2 Tbsp. Olive Oil
  • 1 Cup Yellow Onion, Chopped
  • 1 Carrot, Diced
  • 1 Lb. Lean Ground Beef
  • 2 Tsp. Dried Parsley Leaves
  • 1 Tsp. Dried Rosemary Leaves
  • 1 Tbsp. Worcestershire Sauce
  • 2 Garlic Cloves, Minced
  • 2 Tbsp. Tomato Paste
  • 1 Cup Beef Broth
  • 1 Cup Frozen Mixed Peas
  • 1/2 Cup Frozen Corn Kernels
  • 1/4 Cup Parmesan Cheese
  • 2 Lb. Potatoes
  • 8 Tbsp. Unsalted Butter
  • 1/2 Cup of Heavy Cream
  • Salt and Pepper


  1. Preheat the oven to 400ºF.
  2. Boil your peeled potatoes in the Premier Nonstick 8 QT. Stock Pot. Mash and add salt, butter, heavy cream, salt and pepper. Set aside.
  3. Sauté the onion and garlic in the Premier Nonstick 3 QT. Sauté Pan. Add the diced carrot, and ground beef.
  4. Cook for 8-10 minutes or until the meat is browned. Make sure to break up the meat with a spatula.
  5. Drain the fat from the pan and add the beef broth, tomato paste, Worcestershire sauce, rosemary, salt and pepper. Simmer for about 5 minutes, until the sauce is slightly thickened.
  6. Add the frozen peas and corn and stir together.
  7. Turn off the stove and use the back of your spatula to spread the meat mixture into an even layer.
  8. Dollop the mashed potatoes on top of the meat and use a spoon or spatula to smooth the edges. Add Parmesan cheese on top.
  9. Place the pan in the oven and bake for about 25-30 minutes, until it’s slightly golden. Optional to also broil the top for 1-2 minutes. Serve and enjoy!
Saute Pan