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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 Kinder’s Prime Rib Rub

2-4 Tbsp flour

2 Tbsp tomato paste

2 tsp Worcestershire

  1. Peel and quarter potatoes for uniform size.
  2. Boil potatoes until fork tender and drain.
  3. Add 1 Cup butter to drained potatoes and mash, seasoning with salt and pepper to taste.
  4. When potatoes are boiling, add 1 Tbsp cooking oil to large sauté pan and heat over medium heat.
  5. Add 1.5 Cup chopped onion once heated, cook for 4-6 minutes or until fragrant, then add garlic cooking another minute.
  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.
  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.
  8. Bring mixture to a boil, cover, and reduce heat to low for a slow simmer for 10-12 minutes.
  9. Add frozen veggies to mixture, stir well, and pour into a deep baking dish in an even, single layer.
  10. Cover mixture with mashed potatoes, taking care to seal edges so meat filling doesn’t boil through.
  11. Bake for 20-25 minutes at 400°F or until tops of potatoes begin to brown.
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