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Classic Shepherd's Pie
This hearty English classic is a crowd-pleaser for a reason! A hearty, seasoned ground beef filling loaded with vegetables gets topped with buttery whipped potatoes and cheddar cheese for the perfect finishing touch. This is comfort food excellence, elevated with high-quality ingredients and restaurant-level techniques.
Nutritional facts
Protein
42g
Carbs
44g
Calories
800kcal
Fat
50g
Ingredients
Ground Beef, Potato, Whole Milk, Mild Cheddar Cheese, Corn, Peas, Onion, Carrots, Butter, Worcestershire Sauce, All Purpose Flour, Tomato Paste, Black Pepper, Kosher Salt, Vegetable Base, Gumbo Powder
Contains milk, fish, cereals containing gluten, wheat, soybeans, celery.
Reviews
4.4
Based on 2742 reviews
Gabryell · 04/03/26
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About Larry and Marc Forgione
Chef Larry Forgione, hailed as "the Godfather of American cuisine", changed the way Americans eat today by embracing the virtues of our national cuisine and using only seasonal, local ingredients, ushering in the entire 'Farm-to-Table' movement. After graduating from the Culinary Institute of America and then working in some of the best kitchens in Europe and America, Forgione opened An American Place in 1983, earning three stars in The New York Times. He has been named "Chef of the Year" by the Culinary Institute of America and "America's Best Chef" in 1993 by the James Beard Foundation. Chef Marc Forgione, influenced by his experience working with a variety of cuisines for chefs such as his father, Larry, has created a modern American style of cuisine with bold flavors and playful touches. Marc is the chef/owner of Restaurant Marc Forgione and Peasant and the co-owner/partner of Khe-Yo. He won Season 3 of Food Network's The Next Iron Chef at just 31 years old, making him the youngest winner in the show's history. Among its many accolades, Restaurant Marc Forgione was recognized with a glowing two-star review in The New York Times and received a Michelin star.
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