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Veggie-Rich Shepherd's Pie

Veggie-Rich Shepherd's Pie

May 13, 2016


  • 1/2 lb pork
  • 1/2 lb beef
  • 1/2 cup peas
  • 1/2 cup corn
  • 2 large carrots, chopped
  • 1 sprig rosemary 
  • 6 baby bella mushrooms, chopped
  • 1 onion
  • 1 clove garlic
  • 1 tsp Dr. Cowan's Garden Leek Salt
  • 1 tsp Dr. Cowan's Garden Threefold Blend Powder
  • 1 tsp Dr. Cowan's Garden Perennial Greens Powder
  • 1 tsp Dr. Cowan's Garden Pepper Salt
  • 1 tsp Dr. Cowan's Garden Kale Powder
  • 1 tsp Dr. Cowan's Garden Swiss Chard Powder
  • ½ tsp cayenne pepper, with more to taste
  • 1 cup ketchup
  • 1 tsp Worcestershire sauce 

Mashed Potato Topping


  • 3 large potatoes 
  • 1 Tbsp cream cheese (or any other cheese of your preference)
  • 1/2 cup heavy cream
  • 1 clove garlic
  • 1 green onion
  • 1 Tbsp butter
  • 1 tsp Dr. Cowan's Garden Leek Salt
  1. Set oven at 375 degrees.
  2. In a large cast-iron skillet over medium heat, cook onions, carrots, mushrooms and garlic in olive oil until onions become translucent, then set aside in a bowl.
  3. In the same pan, cook the meat over medium heat in olive oil until cooked through. 
  4. Add Dr. Cowan’s Garden powders, rosemary, peas, carrots, ketchup, Worcestershire sauce and vegetables that were set aside earlier and mix together for a few minutes. 
  5. Prepare Mashed Potato Topping according to directions below.
  6. Place meat into an oven-safe dish and cover with mashed potatoes. Cook for 20-30 minutes until bubbling at the sides. 
  7. If you wish to brown the top further, place under the broiler on high for 5-10 minutes. 

For Mashed Potato Topping:

  1. Place chopped potatoes into a pot of water and bring to a boil for roughly 20 minutes until the potatoes feel soft to the touch of a fork. 
  2. Drain water. 
  3. Add all ingredients and mash together until creamy. 

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