Shepherd's Pie | New Seasons Market

Shepherd’s Pie



  • 1 tablespoon vegetable oil
  • 1 large onion, chopped
  • 1 large carrot, chopped
  • 1 1/2 pounds ground lamb or beef
  • 1 cup beef or chicken broth
  • 2 teaspoons tomato paste
  • 1 teaspoon fresh rosemary, chopped fine
  • 1 teaspoon fresh thyme, chopped fine
  • 1 cup frozen peas
  • 2 pounds russet pounds, peeled and cubed
  • 6 tablespoons New Seasons Market unsalted butter
  • 1/2 cup half and half
  • Kosher salt, to taste


  1. Preheat oven to 375°F. In a large sauté pan over medium-high heat, heat oil, then add the onion, carrot, and meat. Cook until browned, 8 to 10 minutes. Drain the fat and add the broth, tomato paste, and herbs. Simmer until the juices thicken, about 10 minutes, then add the peas. Pour the mixture into a 1 1/2-quart baking dish; set aside.

  2. Meanwhile, bring the potatoes to a boil in salted water. Cook until tender, about 20 minutes; drain.

  3. Mash the potatoes with the butter, half and half, and salt. Spread them over the meat mixture, then crosshatch the top with a fork. Bake until golden, 30 to 35 minutes.