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Shepherd’s Pie with Rosemary Sweet Potato Topping

Serves 4 to 6


These easy-to-make recipe is likely to become a family favorite. Savory beef or lamb, along with carrots and peas, is bathed in a rich, meaty sauce and topped with a layer of herb-flecked sweet potatoes. Healthy, delicious, and oh-so-satisfying.


2 pounds orange-fleshed sweet potatoes
2 tablespoons heavy cream
1 teaspoon salt
1 teaspoon finely minced fresh rosemary leaves
1 tablespoon vegetable or olive oil
1 medium onion, diced
3 cloves garlic, minced
2 medium carrots, finely diced
1 ½ pounds ground beef or lamb
1 teaspoon salt
½ teaspoon pepper
1 packet Savory Choice Beef Demi Glace
1 cup red wine
2 tablespoons flour
1/8 teaspoon nutmeg


Preheat the oven to 450ºF.

Cook the sweet potatoes in a microwave on high heat for 10 to 15 minutes until they are very soft (alternatively, you can bake the sweet potatoes at 400ºF for an hour or so). Scoop the flesh out of the skin into a bowl (discard the skins) and mash together with the butter, cream, and salt. Stir in the rosemary.

Heat the oil in a large, heavy skillet over medium-high heat. Add the onions and garlic and cook, stirring frequently, until softened, about 5 minutes. Add the carrots and the ground meat and cook, breaking up meat with a spatula, until the meat is browned. In a small bowl, stir together the wine and flour. Stir the wine mixture into the meat along with the Savory Choice Beef Demi Glace, salt, pepper, and nutmeg. Bring the mixture to a boil, reduce the heat to low, and simmer, stirring occasionally, until the sauce has thickened, about 5 minutes.

Spoon the meat mixture into several ramekins or a large baking dish. Spoon or pipe the sweet potatoes over the top in an even layer. Bake in the preheated oven until the filling is bubbling and the top is lightly browned, about 15 minutes. Serve hot.