Shepherd’s Pie is a French cuisine classic and a savory dish that has been around since the late 18th Century. Traditionally made with ground meat and topped with mashed potato and then baked, it’s an absolutely delicious meal and we’re excited to show you Chef Marina’s Crossover version of it!

What you will need for the Topping and Filling - The Ingredient List
Topping
3 Russet Potatoes
2 TBSP Kerry Gold butter
Whole milk (about ½ cup)
½ cup shredded sharp cheddar cheese or cheese mix of your choice
Filling
2 TBSP olive oil
1 Garlic clove, minced
1 Small yellow onion, finely chopped
2 Carrots, peeled and finely chopped
2 Celery stalks, trimmed and finely chopped½ bag of frozen peas
1 lb. of Crossover Chicken + Lamb Blends (3 patties)
1 ½ tsp dried thyme, rub it between your hands when you add it to the pot
¾ tsp dried oregano, rub it between your hands when you add it to the pot
1 cup low sodium beef stock
1 TBSP tomato paste
2 TBSP Worcestershire sauce
½ TBSP Dijon mustard
Kosher salt and pepper to taste
This is how we do it - Prep and Instructions
Peel your potatoes and cut each into 6-8 pieces and place into a pot with cold water and bring to a low boil.
Chop your vegetables and gather all your ingredients together.
Preheat your oven to 350℉
Let’s start making the filling
“Heat oil in a large skillet and add the carrots, celery, onion and garlic and sauté for 5-7 minutes, until translucent and softened. Add the Crossover patties. As they start to soften, break them up with a spatula, fork or spoon and brown well. You want the lamb to be broken up into very small bits.” - Chef Marina’s first step
It’s time to add the thyme, oregano, Worcestershire sauce, Dijon mustard and tomato paste to the skillet and fully incorporate. Add beef stock with the peas and season with salt and pepper. Let this simmer for 10 minutes.
While that sits and simmers, let’s make the topping:
The potatoes should be fork tender, if they aren’t soft yet, let them cook a little bit. When the potatoes are ready, drain the pot and mash over low heat.
Season with salt and freshly ground pepper.
Add the butter and a ¼ cup of milk and continue mashing until smooth - add more milk if needed. When the mash is fluffy but has a bit of a stiff texture, you know that you made some great mash! - Set aside

“Add the meat to an oven safe casserole dish, spread out evenly. Top with the mashed potatoes and sprinkle with the cheese. Bake for 25 minutes until browned and bubbly. Let sit for 5 minutes before serving. Serve with a salad and Irish soda bread.” - Chef Marina suggests a light side with the meal
Side note: Double the recipe and freeze one for future enjoyment. If you want to try it, the second one does not need to be baked and should be allowed to cool completely in the refrigerator before wrapping it up and putting it in the freezer.
After all of this you’ve made a mouthwatering meal that has a rich history. A Chef perfected recipe like this, deserves to be put on the weekly menu. Crossover Blends are versatile, not only in flavor, with our three offerings (Beef, Lamb, Pork) but also in how you can prepare it. What else would you like to see Chef Marina prepare?
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