Shepherd's Pie
Neon Bar
Yield: 6-8 servings | Prep Time: 50 minutes | Cook Time: 30 minutes


  • 1 – 1 ½ lbs. filet tips (cut into quarters)
  • 2 Tbsp. olive oil
  • 1 sweet onion, medium diced
  • 2-3 carrots, medium diced
  • 2 celery stalks, medium diced
  • 3 cloves garlic, minced
  • 1 tsp. coarse salt
  • ½ tsp. black pepper
  • 2 Tbsp. all-purpose flour
  • 1 Tbsp. tomato paste
  • 1 ¼ C. reduced sodium beef broth
  • 1 Tbsp. Worcestershire sauce


  • 1 Tbsp. chopped, fresh parsley
  • 3 tsp. chopped fresh thyme
  • 2 tsp. minced, fresh rosemary
  • 1 C. frozen peas
  • 2 lbs. russet potatoes, peeled and medium diced
  • 6 Tbsp. unsalted butter, cut into pieces and softened
  • 8 Tbsp. half and half, room temperature or slightly warmed
  • 1 tsp. coarse salt
  • 1 tsp. black pepper
  • ¾ tsp. garlic powder


  1. In a deep cast iron skillet or Dutch oven, heat the olive oil over med-high heat for 2 minutes.
  2. Add the onion, carrots and celery and cook for 10 minutes, stirring occasionally.
  3. Add the garlic and cook, stirring, for 30 seconds.
  4. Add the filet tips, salt and pepper. Cook for 3 minutes, stirring frequently.
  5. Add the flour. Cook and stir constantly for 1 minute.
  6. Add the tomato paste, beef broth, Worcestershire sauce, parsley, thyme and rosemary; stir well, scraping up any browned bits from the bottom of the pot.
  7. Bring to a boil then cover, reduce heat and simmer for 10 minutes.
  8. Stir in the peas then remove from heat and set aside.
  9. Preheat oven to 400°F.
  10. Place the potatoes in a large pot and cover with water.
  11. Bring to a boil over med-high heat then reduce to a simmer until the potatoes are tender; about 10-15 minutes.
  12. Drain and return the potatoes to the pot. Allow them to rest and release steam for about 5 minutes.
  13. Mash the potatoes then add the butter, half and half, salt, pepper and garlic powder and mash until well blended.
  14. Pour beef mixture into an 11x7-inch baking dish and spread out evenly.
  15. Spread the mashed potatoes over the top of the mixture, making sure to cover all the edges.
  16. Use the tines of a fork to create lines on the top of the potatoes.
  17. Bake for 25-30 minutes or until the potatoes are lightly browned.
  18. Allow to rest for 15 minutes before serving.