Shepherd’s pie

Grain Fed veal, Milk Fed Veal
Stewing Veal
40 min Preparation
1H Cooking
4 Portions

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


  1. 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.
  2. 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.
  3. Add the potato, beef stock & tomato paste. Stir until combined.
  4. Cover pot with lid & simmer for 30 minutes.
  5. 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.
  6. Cook until the mixture begins to slightly thicken, about 2 minutes.
  7. Transfer to a 9x12 baking dish & top with mashed potatoes and cheese.
  8. Bake at 350 degrees for 30 minutes, until potatoes are golden brown. Serve immediately!

Side dishes

Tips and Tricks

For a twist on the classic shepherd's pie recipe, use mashed turnips and potatoes as a topping.