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Verrill Farm Shepherd's Pie

Yield: 9 servings

You can watch a video of Chef Kevin Carey making this delicious dish here.

  • 2 tbsp vegetable Oil
  • 1 lb Verrill Farm ground beef
  • 1 1/2 cups onions in small dice
  • 1 1/2 cups corn kernels
  • 2 cloves chopped garlic
  • 1/2 tsp dry oregano
  • 1/2 tsp pepper
  • 1/4 tsp red pepper flakes
  • 1 tsp Kosher salt
  • 2 cups fresh plum tomatoes in medium dice, seeds removed
  • 2 cups ground peeled tomatoes
  • 1 1/2 lbs Russet or Yukon potatoes
  • 2 tbsp butter
  • 1/2 cup milk
  • 1/2 tsp Kosher salt
  • 1/4 tsp white pepper
  • 1 cup shredded white cheddar cheese

Preheat oven to 350 degrees.
  1. Peel potatoes and cut in 2-inch cubes. Place potatoes in pot, cover with cold water and bring to a boil. Cook until tender.

  2. Heat vegetable oil in a 1-2 gallon pot over medium high heat. Add ground beef. Stir occasionally, breaking up large pieces of beef. Cook until beef is almost cooked through.

  3. Add onions and cook additional 4-5 minutes, add garlic, spices and corn and cook 2-3 minutes. Add ground and diced tomatoes and cook 5-7 minutes longer.

  4. Drain potatoes; add butter, milk and seasonings. Mash until smooth.

  5. In a 9 x 11 pan add half the potatoes and spread evenly to create a bottom layer. Add beef filling and top with remaining potatoes. Spread evenly and top with shredded cheddar cheese.

  6. Bake in oven for 25 minutes on middle rack, until cheese turns golden brown. Rotate the pan once part way through cooking.

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