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Kinder’s Shepherd’s Pie


2.5 lbs gold potatoes

1 cup butter

2 lbs ground beef

1/2 large yellow onion (1.5-2 cups chopped)

6 cloves of garlic

1 cup frozen peas

1 cup frozen carrots

1 cup frozen corn

1 cup beef broth

2 tbsp Prime Rib Rub

2-4 tbsp flour

2 tbsp tomato paste

2 tsp worcestershire


Step 1

Peel and quarter potatoes for uniform size.

Step 2

Boil potatoes until fork tender and drain.

Step 3

Add 1 cup butter to drained potatoes and mash, seasoning with salt and pepper to taste.

Step 4

When potatoes are boiling, add 1 tbsp cooking oil to large saute pan and heat over medium heat.

Step 5

Add 1.5 cup chopped onion once heated, cook for 4-6 minutes or until fragrant, then add garlic cooking another minute.

Step 6

Add ground beef and break up with a wooden spoon. Once broken up, season with 1 tbsp Prime Rib Seasoning and cook until no pink shows.

Step 7

Add 2 tbsp tomato paste, 1 cup beef broth, 4-6 tbsp flour, 1 tbsp Prime Rib Seasoning, and 2 tsp worcestershire stirring well to combine.

Step 8

Bring mixture to a boil, cover, and reduce heat to low for a slow simmer for 10-12 minutes.

Step 9

Add frozen veggies to mixture, stir well, and pour into a deep baking dish in an even, single layer.

Step 10

Cover mixture with mashed potatoes, taking care to seal edges so meat filling doesn’t boil through.

Step 11

Bake for 20-25 minutes at 400 degrees or until tops of potatoes begin to brown.

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