Philadelphia Beef Recipe List

Cavanaughs Riverdeck

417 N. Columbus Blvd., Philadelphia, PA 19123


4 Servings


1/2 lb ground beef
1/2 lb ground lamb
1 medium onion, peeled, medium dice
1 carrot, peeled, medium dice
1 celery stalk, medium dice
1 T garlic, minced
1 C beef stock
1 T fresh rosemary, chopped (1 t dried)
1 T fresh thyme, chopped (1 t dried)
1 T fresh parsley, chopped (1 t dried)
2 bay leaves
1 T worcestershire sauce
to taste salt and pepper
1 1/2 lb potatoes, peeled, quartered & rinsed
2 T butter
1/4 C milk or heavy cream


  • Brown ground meat in a large skillet on medium high heat for 10 - 12 minutes, stirring to break up meat.
  • Spoon off excess fat.
  • Add vegetables to pan. Continue stirring to break up meat for 10 minutes or until vegetables become tender.
  • Add beefstock, rosemary, thyme, parsley and bay leaves to a skillet and mix thoroughly. Season with salt and pepper.
  • Cover pan with lid or aluminum foil and place in 375º oven for 20 minutes.
  • Remove cover. Check seasonings and let cook 10 minutes more.
  • Remove. Let cool slightly.
  • In a large pot with enough water to cover, bring the potatoes to a boil. Cook until tender (about 15 minutes). Drain.
  • Mash potatoes with a potato masher adding butter, milk or cream and salt and pepper.
  • Place Shepherd’s Pie in a 9 inch pie plate or baking dish.
  • Spread mashed potatoes over top making irregular perks with the tines of fork.
  • Bake until potatoes are brown and dish is heated through (about 30 minutes).
  • Let cool slightly and serve from dish.

  • Our Social Media Pages

    Facebook Twitter Pinterest LinkedIn

    Our App Stores

    Apple Store Google Play