As the weather cools down, one of the coziest dishes you can make is shepherd’s pie! This shepherd’s pie features a stovetop Fontaine Family veal & cheesy mashed potatoes. The veal makes the stew lean & extra tender.
2 tablespoons extra virgin olive oil
2 pounds fresh Family Fontaine stewing veal, cut into 1-inch cubes
salt & pepper, to taste
2 tablespoons unsalted butter
2 garlic cloves, minced
1 medium cooking onion, sliced
2 stalks of celery, chopped
3 medium carrots, chopped
1/2 tablespoon fresh thyme, roughly chopped
1/2 teaspoon fresh rosemary, roughly chopped
1 large potato, diced
5 cups low sodium beef stock
1 tablespoon tomato paste
2 tablespoons cornstarch
1/2 cup frozen peas
mashed potatoes and cheese, for topping
Heat the olive oil in a large pot over medium heat. Sear the veal cubes, working in single layer batches. Sear the veal on each side until browned. Season with salt and pepper. Transfer to a bowl & set aside.
In the same pot add butter, garlic, onion, celery, carrots, thyme & rosemary. Season with salt and pepper. Cook until the vegetables begin to soften, about 10 minutes.
Add the potato, beef stock & tomato paste. Stir until combined.
Cover pot with lid & simmer for 30 minutes.
Remove a 1/4 cup of stock from the pot & whisk in the cornstarch. Pour back into the pot & bring to a boil. Add the frozen peas.
Cook until the mixture begins to slightly thicken, about 2 minutes.
Transfer to a 9x12 baking dish & top with mashed potatoes and cheese.
Bake at 350 degrees for 30 minutes, until potatoes are golden brown. Serve immediately!
Tips and Tricks
For a twist on the classic shepherd's pie recipe, use mashed turnips and potatoes as a topping.